Tuesday, 10 October 2017


Uppadan is a traditional Brahmin  dish. It is a very easy to prepare and a classic Palakkadan recipe.  Uppadan does not require any coconut or dal to prepare it. It is mainly prepared by using just the spice powders. Uppadan is mostly prepared with Manathakkaali vathals, sundakkai vatthal or any kind of vegetables like yellow pumpkin, lady’s finger, brinjal etc. It is one of those side dishes which can be prepared quickly. 

This recipe has published in 'Vanitha paachakam" a malyalam magazinein Vishu special 2017 


Manathakali  vatthal / sundakkai vatthal /, vegetables like yellow pumpkin, lady’s finger, brinjal etc.
                  – 2 tblsp
Tamarind – a small gooseberry size
Asafoetida – 1/4 tsp
Turmeric Powder – ¼ tsp
Jaggery  –  1/2 tsp
Salt – to taste

Coconut oil – 4 tbsp
Mustard Seeds – 2 tsp
Curry leaves – a sprig
Coriander leaves – few, chopped


Raw Rice – a fistful
Fenugreek seeds – 1/4 tsp
Dried Red Chilies – 4 nos
Urad dal – 1 tbsp (optional)


Soak the tamarind in hot water for 10 minutes and extract the pulp.
Heat a kadai with a tbsp of oil.
Add the manathakkaali vathal and fry on low heat till it becomes golden brown.
Pour in the tamarind extract and add 2 cups of plain water, and  turmeric powder, asafoetida, jaggery, salt to taste and allow it to boil till the raw smell of the tamarind goes.
In the meantime, wash and drain the rice. Then heat a small pan, dry roast the rice, (without oil)
Fry  the rice till it is  half done, and add the fenugreek seeds and  red chillies.
Fry till rice turns slightly brown in color and a good aroma comes.
Cool and grind it into a fine powderin a mixer. (You can also store it and use later).
Dissolve this Uppadan spice powder in half a cup of water and add it to the boiling tamarind extract.
 The spice powder helps to thicken the tamarind gravy.
  Check for the salt and remove from heat and keep aside.
In a pan add a tbsp of  coconut oil and heat it. Then season with mustard seeds, fenugreek seeds, curry leaves, coriander leaves and pour over the manathakkaali uppadan.

Normally this uppdan is little watery.  If you want  thickgravy , add more uppdan spice powder and adjust the consistency.

1 comment:

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