Any dry vegetable side dish is referred as Upperi/thoran in Kerala cuisine. Pulikuthi upperi is a signature dish of Palakkad iyer cuisine. Its a medley of veggies cooked in tamarind and curry powder. And the most relished combination for this side is a simple Tomato rasam. This combo is often made during the monsoon season during when, piping hot rasam is preferred. In Kerala, during the rainy season, we get monsoon variety of Ladies finger and Brinjal. Those special varieties give an extra kick to the already delicious dish. I don't have the pictures of those monsoon veggies. Shall update it later. This is a dish which uses only traditional/naadan veggies. In most homes, the veggies will be often handpicked from their backyard.
You need
Brinjal - 3 nos
Raw plantain - 2 nos
Lady's finger - 8 nos
Arbi/Taro root/Chembu leaves - 4 nos
Green chilli - 3 nos, slit.
Turmeric - a big pinch
Tamarind - marble sized
Salt
To dry roast and powder
Raw rice - a fistful
Red chillies - 3 nos
Methi seeds - 1/2 tspn
Seasoning
Coconut oil - 1 tblspn
Few curry leaves
Dry roast rice and red chillies together till rice turns slightly brown.Add the methi seeds just few seconds before you switch off the fire, since it gets roasted fast. Cool and powder it. Keep it aside.
Wash and cut the vegetables in to 1 inch long pieces. Cut the arbi leaves into strips of 2 inch width. Roll and tie into a knot. Cook the vegetables in enough water with turmeric, salt and tamarind extract and green chillies. Vegetables can be cooked well or fork tender. Both ways it tastes good. Its up to each one's preference.
Wash and cut the vegetables in to 1 inch long pieces. Cut the arbi leaves into strips of 2 inch width. Roll and tie into a knot. Cook the vegetables in enough water with turmeric, salt and tamarind extract and green chillies. Vegetables can be cooked well or fork tender. Both ways it tastes good. Its up to each one's preference.
Once the vegetables are cooked, stir in the ground powder and cook till all the moisture dries up. If you like it mushy, you can stop cooking before it turns dry. Sprinkle a tablespoon of coconut oil and few curry leaves. The dish is mildly spiced with little tanginess from the tamarind. Serve with rice and bowl of tomato rasam.
 |
