Uppadam

Nupur’s A-Z Indian Vegetables is a fun series. It is interesting to find out what exciting entries bloggers come up with, for each letter, every Sunday. As much as I would like to participate every week, it is just not possible, at least for me. But this week’s challenge got me thinking. I kept wondering about entries starting with ‘U’, that I was compelled to take part. It is a challenging letter, and I had few entries in mind. Urad vada – so predictable, Upma – I have already submitted Quinoa Upma, Ulli – already taken. In the hope of finding a suitable recipe, I was browsing through Samaithu Paar. And, I found Uppadam.

This is a very old recipe, old that I only remember my grandma make this once, not even my mom. My grandma would make this because it keeps well for 2 days without refrigeration. The addition of manathakkali vatral (Sunberry or Black Nightshade) gives this dish a subtle bitterness, compensating the tang from tamarind. The recipe is similar to vatral kuzhambu but not the same. Its creamy, tangy and delicious. I know this is going to be a regular in my house.

Vatral is anything that is sun-dried and hence can be stored year round. You can substitute any other sun-dried berries like sundakkai (Turkey Berry) or vegetables per your taste. Omit ladies finger for a longer shelf-life. And, don’t be alarmed by the number of chillies in the recipe, the rice flour will compensate the heat.

Clockwise: G.Chillies, R.Chillies, Okra, Fenugreek seeds, Sunberry

Ingredients

Okra or Ladies finger – 10, cut into 1 inch pieces
Tamarind extract – 1 ½ tbsp
Fenugreek seeds – 1 tsp
Red chillies – 5
Green chillies – 2
Rice – 3 tbsp
Manathakkali vatral – 2 tsp
Mustard seeds – ½ tsp
Salt
Oil

Method

In a dry skillet, roast rice, red chillies, ½ tsp of fenugreek seeds, each separately. The rice should release its aroma, fenugreek seeds and red chillies should turn dark brown. Allow them to cool and grind them to a fine powder. Transfer this to a bowl and mix it with 2 cups of water making sure there are no lumps. Set aside.

In the same skillet, heat a tsp of oil. Splutter mustard seeds. Add fenugreek seeds, ladies finger and green chillies and manathakkali vatral in the same order. After the ladies finger turns bright green, add tamarind paste, 1 cup of water and salt. Boil till tamarind doesn’t smell raw anymore.

Now add the prepared rice paste to the skillet. Boil for 10 minutes on low flame, while the sauce thickens. Serve with plain rice.