“Beans Poriyal (Upkari with Dry Coconut Masala)” … sharing a simple yet tasty bhaji prepared with veggies/ pulses, widely known as poriyal (chundal/ sundal) in southern parts of India which is prepared with addition of coarsely ground coconut gratings along with spices … tastes awesome served as a side dish with roti or dal- chawal … Yummilicious ….
** Upkari (in Konkani)/ bhaji/ stir fry/ poriyal/ sundal/ chundal are some of the names from southern parts of India for dry side dishes served during meals. Both veggies and whole pulses or split ones are used in preparation of these veggies and I must mention here that in olden days serving of the same at every meal was a must. The tradition in GSB Konkani Saraswat community follows this tradition to date on serving upkari during meals however they are prepared simply by seasoning, cooking and lastly addition of fresh coconut gratings.
** This type of coarsely ground spices along with coconut gratings addition is a practice followed in Kerala and Tamil Nadu regions and with globalization we have all picked up some traditions from friends and enjoy different variations in food. Do try out various adaptions in cooking to find out that which is enjoyed in your home too, in my home both hubby and me are foodies and always love to experiment with food and are open to all types of variations. Food from southern parts of the country are almost similar with minute differences, that’s it.
** I will soon be sharing more choices on preparing similar dishes and a lot of other varieties too, meanwhile do browse through link shared at the bottom of this recipe for more information and for the method of preparing the spiced coconut gratings, it is common and can be used in various combinations of veggies or pulses. I have prepared the same using whole white peas (vatana) and it was awesome so was the one prepared with veggies. There are many more delicious recipes which you can check out in leisure and try out too.
** Here is my recipe for “Beans Poriyal (Upkari with Dry Coconut Masala)” … my style … do try out this healthy version ....
** Trim off the side edges of french beans, cut them into ¼ inch sized pieces, say in all about 3-4 cups. Rinse them under running water, drain and cook covered on medium to low heat in a pan/ kadai till 80% done. This is a dry textured curry so DO NOT ADD WATER while cooking, just sprinkle some if you find it absolutely necessary.
** Heat 2 tblsp of coconut oil (nariyal tel/ narlel tela) in a small pan, when hot add 1 tsp mustard seeds (rai/ sasam), when they begin to splutter, lower the heat and add 8-10 fresh curry leaves (kadipatta/ karbevu) along with ½- 1 tsp of asafoetida/ hing powder, fry for a second and then pour it over the cooking beans in kadai.
** Note : Like most south Indians, I am partial toward coconut oil while seasoning and some bhaji's do taste aromatic and tastier when done so, especially here with addition of coconut gratings, however it is individual choice, you may use any edible oil.
** Add salt (namak/ meeta) to taste along with about ¼ cup of the prepared spiced coconut gratings (the recipe link is shared at the bottom of this recipe for the same*) to seasoned beans and mix all together gently. Now once again cover and cook on low heat for 4-5 minutes, stirring often till done and then remove from fire.
** Note : You can add in a tablsp of powdered jaggery along with the masala and also a few red chillies cut to pieces while seasoning if desired. I have added neither as we do not like sweetened version. I also avoided chilly pieces,as I just preferred adding extra spiced coconut gratings to make it spicier and crunchier.
** Note : For any reason, if you want to cut down on addition of coconut gratings, you may do so and to balance the spice level you may either add on extra red chilly powder or you can add red chilly cut to pieces in seasoning too. However, in my view the amount mentioned does balance the dish appropriately.
** “Beans Poriyal (Upkari with Dry Coconut Masala)” is done and ready to be served. Tastes awesome served as side dish with roti/ chapati/ paratha or dal- chawal. This recipe is dear to my heart as it was shared by my friend Bhanu who is no more. It's been over 5 yrs and I still miss her, her chats, her laughter and her bag full of cooking tips. May here soul rest in peace in her heavenly abode.
** Always try to gain a little bit of knowledge on all subjects, be it cooking, stitching, singing, anything, when you have available sources to do so. Sometimes when we don’t do so or neglect learning them, it will only be to our regression in coming years when need arises. It is always good to have knowledge of cooking as then you just don’t need to be reliable on anybody to fill your own tummy if not of others, though the joy is something beyond comparable when people appreciate your efforts and your children love and yearn for food cooked by you to be served.
** For the recipe of “Spiced Fresh Coconut Gratings For Garnishing (Method~1) on Upkari/ Bhaji/ Chundal/ Sundal/ Stir Fry” … please follow the link given below, it includes the preparation method along with all details ….
** You can check out on the following recipe prepared with dried white peas (safed vatana) prepared in the same method …“White Vatana (Peas) Upkari/ Baji/ Stir Fry/ Sundal/ Chundal garnished with Spiced fresh Coconut Gratings (Method~1)” …
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