You take a favourite veggie of choice and boil it in a light tamarind extract, so that it gets a tangy flavour. You can add turmeric while boiling, salt and also add asafoetida water if you wish. Veggies like raw banana are perfect, but also this is damn good with other veggies like green brinjal or colocasia. There are no masalas added to this curry. It has a unique taste. Some people prefer adding a little jaggery to balance the taste and grated coconut.
Recipe courtesy - Deepa Krishnan
Parsnip .... 1
Potato ..... 1
Carrot ..... 1
Tamarind juice ... 2-3 tbsps ( as per your taste)
Turmeric powder ... 1/2 tsp
Red chilli powder .. 1/8 tsp (optional)
Salt ......... to taste
To make Upperi Powder:
Parboiled rice ....2 tbsps
Methi seeds ..... 1/2 tsp
Dry red chillies .... 6-7 ( according to your preference)
( Dry roast these and grind them to powder. You can make more quantity and store in a bottle. You can use raw rice if you don't have parboiled rice. the quantity of chillies also can be less or more. Go easy on methi seeds as more quantity will make the curry bitter.)
Mustard seeds ..... 1 tsp
Asafoetida .... a generous pinch
Curry leaves .... few
Oil .... ( preferably coconut oil )
1. Peel and cut all the vegetables into small pieces.
2. Boil them adding salt and turmeric.( water quantity depends on how you want the upperi. dry or little gravy)
3. When they are almost done add the tamarind juice. ( If you add in the beginning veggied do not get cooked easily)
4. In a pan add oil and tempering ingredients. When they crackle, add the cooked vegetables and 1 tbsp. of the upperi powder. Add a little red chilli powder for a nice colour (optional). Stir well and simmer for a minute.