Pulikuthi Upperi
 

 

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


Method

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.



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. Serve with rice and bowl of tomato rasam.