Beans upperi.
Easy stirfry recipe with green beans made with basic coconut masala from the Kerala cuisine is agluten-free, vegan warm salad.
Equipment
- frying pan
Ingredients
- 250 grams green beans.
- 1/4 medium carrot ( optional)
For tempering
- 1 tsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp Urad Dal
- 1/4 tsp Channa Dal
- 5-6 curry leaves
- 1 small dry red chillies
- salt to taste
- 1/8 tsp turmeric powder
To garnish
- 3 tbsp grated coconut
Instructions
- Wash and pat dry the beans.
- String them and cut them into 1 cm pieces. Set it aside till needed.
- Chop the carrots into 1 cm cubes and set it aside.
- Into a frying pan, on medium heat, add the oil and mustard seeds
- Once the mustard seeds crackle, add the urad dal, channa dal and red chillies.
- When the dal turns golden, add the curry leaves followed by the chopped beans and carrot ( optional, see notes below)
- Stir fry for a minute, add the salt and turmeric powder.
- Mix well add 2-3 tablespoon of water and cover and cook for 4-5 minutes.
- Open the lid carefully after 5 minutes, add the coconut and stirfry for another minute.
- Remove from heat and serve warm.
Notes
The carrots are totally optional in this recipe. They are often added just to provide a colour contrast to the beans. You could do a bit more or avoid the carrots based on your taste.
While making for Sadhya, add the regular tempering to the beans and carrot that is being cooked along with roasted coconut. This makes it simpler to utilize the already prepared tempering and the coconut.
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