Puli vitta upperi. (Typical traditional Kerala dish)
Posted by Girijamani Lakshmanan on 24/05/2015
My mom used to do with raw banana and achinga (karamani). In Kerala most of the houses there will be a kitchen garden behind the kitchen. Vegetables grown are achinga, vazhai, kanthari milagu, yellow pumpkin, pumpkin. I have experienced in my pattys house.
Ingredients
Raw banana. 2 nos ( cut into 1/2 inch long pieces)
Achinga (karamani). 100gms ( cut into 1/2 inch pieces)
Turmeric powder 1 tspoon
Salt to taste
Grinding
Red chillies, fenugreek, uluthamparuppu,karuveppilai all roasted dryly and ground into powder.
Tamarind a small lemon size soaked in hot water and thick extract taken from it.
A small piece of vellam
Seasoning: Mustard seeds, coconut oil bunch of karuveppilai.
Procedure:
In a Kadai, add coconut oil splutter the mustard seeds, then add the karamani sauté it for 2 minutes till it is soft. Then add the raw banana sauté it, add required salt, turmeric powder cook it in closed lid. When it is half done add the tamarind extract, vellam and the ground powder and cook it till all the water evaporates. Frquently stir it so that it won't stick to the bottom of the vessel. Garnish with karuveppilai. Yummy puli vitta upperi ready. You can also use pumpkin along with it. It goes along with molaguttal( another traditional dish of Kerala) and rasam.
Posted by Girijamani Lakshmanan on 24/05/2015
My mom used to do with raw banana and achinga (karamani). In Kerala most of the houses there will be a kitchen garden behind the kitchen. Vegetables grown are achinga, vazhai, kanthari milagu, yellow pumpkin, pumpkin. I have experienced in my pattys house.
Ingredients
Raw banana. 2 nos ( cut into 1/2 inch long pieces)
Achinga (karamani). 100gms ( cut into 1/2 inch pieces)
Turmeric powder 1 tspoon
Salt to taste
Grinding
Red chillies, fenugreek, uluthamparuppu,karuveppilai all roasted dryly and ground into powder.
Tamarind a small lemon size soaked in hot water and thick extract taken from it.
A small piece of vellam
Seasoning: Mustard seeds, coconut oil bunch of karuveppilai.
Procedure:
In a Kadai, add coconut oil splutter the mustard seeds, then add the karamani sauté it for 2 minutes till it is soft. Then add the raw banana sauté it, add required salt, turmeric powder cook it in closed lid. When it is half done add the tamarind extract, vellam and the ground powder and cook it till all the water evaporates. Frquently stir it so that it won't stick to the bottom of the vessel. Garnish with karuveppilai. Yummy puli vitta upperi ready. You can also use pumpkin along with it. It goes along with molaguttal( another traditional dish of Kerala) and rasam.
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