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Vazhakkai pulikuthi upperi

Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish, Traditional
Cuisine gluten free, Kerala, South indian, Vegan

Equipment

  • 1 Kadai or thick bottomed frying pan

Ingredients
  

  • 2 medium raw banana
  • 1 cup chickpea cooked brown chickpea.
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1 pinch Asafoetida

Pulikuthhi sauce

  • 1 gooseberry sized tamarind
  • 1/4 cup drinking water

Upperi podi

  • 1 tbsp raw rice
  • 1/4 tsp fenugreek seeds
  • 2 dry red chillies

Seasoning

  • 1 tbsp coconut oil
  • 1/2 mustard seeds
  • 4 curry leaves
  • 1 dry red chillies
  • 1/4 tsp Urad Dal
  • 1/4 tsp Channa Dal

Instructions
 

  • Dry roast the ingredients for upperi podi.
  • Cool the mic and grind into a coarse mix.
  • Set this mix aside till needed.
  • Soak the tamarind in warm water for 15 minutes. Crush the pulp and extract a thick paste
  • Set this paste aside till needed for the upperi.
  • Into the khadai add the oil and ingredients for seasoning.
  • Set on medium heat and let these ingredients roast to a golden brown.
  • Add the chopped raw banana and cooked chickpeas.
  • Add salt, turmeric powder and mix well.
    raw banana with chickpea curry
  • Add the prepared tamarind paste and a bit of water. Cover and cook this mix.
  • Once the raw banana is fork tender, add the upperi podi and mix well.
  • Stir and cook this till the banana gets coated well and gently roasted.
    raw banana pulikuthhi upperi.
  • Once roasted, the pulikuthi upperi is ready to serve.
  • Serve with rice and curry of choice.
    pulikuthi upperi
Keyword bean salad, Indian vegetarian dinner, Lunch recipes, vegan
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