Upkaris - Simply seasoned vegetables

Lightly seasoned vegetables are called Upkaris in Konkani. The same dish with sometimes slightly different seasoning is called Poriyal in Tamil. I am making two different types of Upkaris/Poriyals here.
One uses the most common typical seasoning that I have made with Beetroot this time. The other has a slightly different Tamil twist to it. Try them both and let me know which one did you like!
Serve hot with Phulkas that are generously drizzled with some home made Ghee.
Phulkas are Wheat flour breads that are roasted on a fire till they fluff up to a balloon! A joy to eat them hot.
Enjoy!

BEETROOT UPKARI

INGREDIENTS:

  1. 1 - 2 Large Beetroots - chopped medium to small
    In the picture, my little one helped me with chopping. FYI - They are slightly larger than what I prefer usually.

  2. Coconut Oil - 2 tsps

  3. Mustard seeds - 1/2 tsp

  4. Curry leaves - a whole sprig or 10 leaves

  5. Urad Daal - 3/4 tsp

  6. Heeng - Asafoetida - 2-3 pinches

  7. Whole Dried Red chilly (optional) May use fresh Green Chilli instead.

  8. Fresh frozen Coconut - 1/4 Cup

METHOD:

  1. There are two ways to make this. You can slightly steam the whole peeled Beet in a cooker or pan till almost done and then chop and season the dish or you can also chop the Beets raw and then season and cook them down with some water later. I prefer the first method and its also easier this way to chop the hard Beets.

  2. Prep the Beets as needed.

  3. In a pan heat Coconut oil. Splutter Mustard. Add Red Chilly and Urad Daal and allow it to get golden.

  4. Add Curry leaves and a pinch of Heeng.

  5. After half a minute or so add the Beets. Mix well.

  6. For method 1 - Just add salt, Cover and cook for 5 minutes or so till the vegetable gets coated well with the seasoning.

  7. For Method 2 - Add 1/4 cup water and cover and cook on low to medium till Beets are done. Salt to taste

  8. Switch off the gas. Add grated fefrosted Coconut just as is. Stir well. Cover and let sit for a few minutes.

  9. Serve hot with Ghee smeared Phulkas (Wheat bread)

NOTE - You can prepare many seasonal vegetables in the same way. I cook Cabbage, Red Cabbage, Carrots and Peas, and Beans similarly. This is a Saatvik simple way of enjoying vegetables that is perfect to eat in any season!

BEANS PORIYAL

INGREDIENTS -

  1. 2-3 large handfuls of French Green Beans - chopped medium fine.

  2. Coconut Oil - 2 tsps

  3. Mustard seeds - 1/2 tsp

  4. Curry leaves - a whole sprig or 10 leaves

  5. Urad Daal - 3/4 tsp

  6. Cumin/Jeera whole - 3/4 tsp

  7. Heeng - Asafoetida - 2-3 pinches

  8. Whole Dried Red chilly (optional) May use fresh Green Chilli instead.

  9. 1/2 Red Onion chopped fine.

  10. 1/2 cup skinned Yellow Moong Daal - washed and soaked in a cup of water for at least 1/2 hour

  11. Fresh frozen Coconut - 1/4 Cup (optional)

METHOD -

  1. Heat a wide bottom pan with oil. Splutter Mustard.

  2. Add Red Chilly and Urad Daal and allow it to get golden.

  3. Add Curry leaves and a pinch of Heeng.

  4. Add Onion and fry till glassy.

  5. At this point add the soaked moong daal with half the water and cover and cook for a few minutes till the daal gets a bit soft.

  6. Add Beans and salt. Cover and cook till done.

  7. Watch so that the beans don;t burn. Add few tsps of water if needed.

  8. Serve hot with Roti or with Rice and Daal.

This is so good I eat it as is!

 
Supriya KiniComment