“Kirlailele Matki Usli/ Upkari (Sprouted Moth Beans Bhaji) garnished with Spiced Fresh Coconut Gratings (Method~1)” … this upkari known as usli to is a common dish in my home, however I always add on fresh coconut for garnishing the sarawat way, for a change, I have prepared it garnished with the masala garnishing, the recipe of which I posted a few days back … tastes great especially if you want to serve it with roti, parathas … Yummilicious …
** Once again a simple simple upkari/ bhaji prepared with sprouted matki/ moth beans that can be served as a side dish with any other dishes of your choice. Remember I had posted a recipe with white peas/ vatana a few days back where in I used garnishing of spiced fresh coconut gratings which I learnt from my friend who unfortunately is no more. Well, this one too is exactly the same, except that I have prepared it with sprouted moth beans/ matki. So I will just share a link to that recipe, where in you will find the notes about this recipe, but will share the method of preparation again here, though it is similar in all ways.
** Here is my recipe for “Kirlailele Matki Usli/ Upkari (Sprouted Moth Beans Bhaji) garnished with Spiced Fresh Coconut Gratings (Method~1)” … My Style …
** I have used about 2 cups of sprouted matki/ moth beans for this upkari/ bhaji curry. You may do so according to the number of family members. This quantity if enough for about 4-5 members. Again the method of sprouting is mostly known to all, but again if you are a novice to sprouts, then you should include them often in your meals as they are rich in proteins. I will be sharing a link at the bottom for the method of sprouting, do follow it if you need to know.
** In a thick bottomed kadai, wash and add in the sprouted matki/ moth beans along with some water just enough to cook it. Cook on medium heat till it is 80% done, then remove and keep it aside. Do not add in more water, if need be in between you can add on as necessary, but if there is excess water then the dish will not turn out goo.
** Heat 2 tblsp of oil/ tel in a thick bottomed kadai, when hot lower the heat and add in 1 tsp of mustard seeds (sasam/ rai), when it begins to crackle add in 3-4 dry red chillies (mirsanga) cut into small pieces along with 8-10 curry leaves (kadipatta/ karbevu) and ½ tsp of hing (asafoetida) powder. Fry a bit and then add in the cooked sprouted matki/ moth beans, salt (namak/ meeta) to taste and mix well and cook covered till the water almost gets evaporated.
** Once the water in the upkari/ bhaji have evaporated add in about 2 tblsp of the spiced fresh coconut gratings* and mix well. Stir fry on high heat for about a minute and then immediately remove from the fire and keep it aside to be served. Do not overcook once the gratings have been added as if it gets too much cooked it looses taste. It should always be added towards end and mixed only to retain the flavor and the crunch of the upkari.
** “Kirlailele Matki Usli/ Upkari (Sprouted Moth Beans Bhaji) garnished with Spiced Fresh Coconut Gratings (Method~1)” is done and ready to be served. Always serve this bhaji fresh and hot with any other side dish of your choice. An excellent combination when served with poori, parathas, roti, dosas etc. You can also serve it with usli, pova chutney too and it tastes wonderful. Do try it out and enjoy with your family and friends.
** For the method of preparing “Spiced Fresh Coconut Gratings For Garnishing (Method~1) on Upkari/ Bhaji/ Chundal/ Sundal/ Stir Fry” … Please follow the link given below …
** You can also check out on “White Vatana (Peas) Upkari/ Bhaji/ Stir Fry garnished with Spiced fresh Coconut Gratings (Method~1)” for reference as the dishes are prepared in same manner, sharing link below …
** For the “Method of Sprouting” please follow the link given below ….
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Thanks.