Pulikuthi Upperi Recipe – Spicy & Tangy Palakkad Poriyal
A quintessential Kerala dish, Pulikuthi Upperi is a vibrant, flavorful poriyal (stir-fry) that combines the goodness of raw banana, pumpkin, and bhindi (okra), infused with a tangy tamarind touch and a blend of aromatic spices. This dish is perfect for a hearty lunch or dinner, traditionally enjoyed with steamed rice, sambhar, and papad (appalam). The ingredients meld together beautifully to create a dish that’s both satisfying and bursting with flavors — spicy, tangy, sweet, and slightly bitter.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Banana (peeled and cubed) | 1 |
| Kaddu (Pumpkin, peeled and cubed) | 1 cup |
| Bhindi (Lady Finger/Okra, cut into 1-inch pieces) | 6 pieces |
| Tamarind (lemon-sized) | 20 grams |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Jaggery | 1 teaspoon |
| Rice | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Dry Red Chilies | 7 pieces |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coconut Oil | For cooking |
| Salt | To taste |
Instructions
Step 1: Prepare Tamarind Pulp
- Soak the Tamarind: Start by soaking the tamarind in about 1/2 cup of hot water for 5 minutes. Once softened, squeeze out the pulp and set it aside.
Step 2: Prepare the Spice Blend
- Roast the Rice and Spices: In a small pan, dry roast the raw rice, methi seeds, and dry red chilies over low heat. Keep stirring until the rice turns golden brown and aromatic.
- Grind the Roasted Spices: Transfer the roasted ingredients into a mixer grinder and grind them into a fine powder. Set this spice blend aside for later use.
Step 3: Cook the Vegetables Separately
Since each vegetable requires a different cooking time, it’s essential to cook them separately.
-
Cook Raw Banana: Heat 1 teaspoon of coconut oil in a kadai (deep pan). Add the cubed raw banana, sprinkle with some salt, and stir-fry until tender. You can cover the pan and let it cook on low heat until done. Once cooked, set it aside.
-
Cook the Pumpkin: In the same kadai, add 1/2 teaspoon of coconut oil. Now, add the cubed pumpkin to the pan, followed by salt, tamarind pulp, jaggery, and turmeric powder. Stir well and cook the pumpkin until it is tender. You can cover the pan to speed up the cooking process. Once the pumpkin is done, set it aside.
-
Cook Bhindi (Lady Finger/Okra): In a new pan, heat 1/2 teaspoon of coconut oil. Add mustard seeds and let them crackle. Then, add asafoetida (hing) and curry leaves, and sauté for a few seconds to release the flavors.
- Add the bhindi (okra), sprinkle some salt, and stir-fry until the bhindi is cooked and tender. You can cover the pan to cook the bhindi faster. Once done, set it aside.
Step 4: Combine and Finalize the Dish
- Combine Everything: In the pan with cooked bhindi, add the cooked pumpkin, raw banana, and the ground spice blend. Stir well to combine all the ingredients, allowing the spices to coat the vegetables evenly.
- Check for salt and chili levels. If necessary, adjust according to your taste.
- Final Stir and Serve: Once everything is well combined and heated through, turn off the heat. The Pulikuthi Upperi is now ready to serve.
Step 5: Serve
- Serve the Pulikuthi Upperi hot with steamed rice, Thakkali Vengaya Sambar, curd, and appalam (crispy papad) for a wholesome, satisfying meal.
Tips and Variations
- Vegetable Substitutes: While the traditional recipe uses raw banana, pumpkin, and bhindi, you can experiment with other vegetables like eggplant, carrots, or green beans.
- Adjust the Spice Level: The dry red chilies contribute to the spiciness, but if you prefer a milder dish, you can reduce the number of chilies or skip them altogether.
- Sweetness Level: The jaggery adds a lovely sweetness that balances out the tanginess of tamarind. Adjust the amount of jaggery based on your preference for sweetness.
- Coconut Oil: Coconut oil adds a distinct flavor and aroma to Kerala dishes. However, if you’re looking for a healthier alternative, you can substitute it with olive oil or any neutral cooking oil.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~2 grams |
| Carbohydrates | ~30 grams |
| Fat | ~5 grams |
| Fiber | ~5 grams |
| Sugar | ~6 grams |
| Sodium | ~300 mg |
| Potassium | ~600 mg |
Conclusion
Pulikuthi Upperi is a delightful Kerala-style vegetable stir-fry that’s both flavorful and nutritious. The combination of raw banana, pumpkin, and bhindi creates a perfect balance of textures, while the tamarind and jaggery add a tangy and sweet touch, making it an irresistible dish. Whether you’re enjoying it for lunch or dinner, it’s sure to satisfy your taste buds. Pair it with steaming hot rice, and you have a meal that’s rich in flavors and tradition.
By following this recipe, you’ll experience the essence of traditional Kerala cuisine in the comfort of your home. The unique blend of spices and vegetables brings out the authentic flavors, making this dish a standout addition to your recipe collection.
