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Monday, July 18, 2005

PULIYA KUTHI CURRY(UPPERI)

PULIYA KUTHI CURRY(UPPERI)
This is a peculiar dish prepared only in iyer homes. In some homes , it is directly mixed with rice and in some others it is used as a side dish for Mulagootal. The method of preparation is as follows:-
Puliya Kuthi Curry(Upperi)
Ingredients
Raw banana(Vazhakkai) / brinjal, White Pumpkin(Elavan)/Bangalore Kathrikkai(Chow-chow) or Any other similar vegetable (cut into one inch cubes)- 2 cups
Dry Red Chillies - 2

Fenugreek(Methi) seeds - 1 teaspoon

Raw Rice – 1 tbsp
Tamarind extract - 1 tablespoon
Turmeric powder 1 teaspoon
Udad dal - 1 teaspoon

Mustard seeds - 1 teaspoon
Asafoetida - 1 teaspoon
Salt to taste
Oil - 1 teaspoon
Method:
Cut Raw Bananas, into thin long pieces as for aviyal. Boil it in tamarind with turmeric and salt. Till well cooked.

The tamarind water should be just sufficient to soak the cut pieces. And after boiling, very little watery portion should be there.
Dry roast in a kadhai rice, red chilies and fenugreek

Grind it into a powder in the mixie.

Add this powder to the cooked vegetable, Stir till it becomes semi solid.
Take some oil and splutter Mustard and Udad dal.

There is one more method of preparing this.
Method
Cut Raw Bananas, into thin long pieces as for aviyal. Boil it in tamarind with turmeric and salt. Till well cooked.

The tamarind water should be just sufficient to soak the cut pieces. And after boiling, very little watery portion should be there.
You add only salt and one green chilly. Try this. Very easy to prepare.

This dish goes well with Molaghutal.

Traditionally bundled Colacasia(Chepankazhangu, Chembu, Arbi ) leaves used to be added in Kerala.

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