Upkari
Veg
Vegan
Tulu stir-fried vegetable preparation — seasonal vegetables (raw banana, yam, ash gourd, or drumstick) cooked with minimal water, mustard seeds, dried red chilli, and a final grating of fresh coconut. Quick, dry, and clean-tasting, it is the vegetable course on every Mangalorean thali.
Cuisines
Mangalorean
Udupi
Saraswat
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | green beans, chopped |
| 1 cup | carrots, chopped |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 pinch | asafoetida |
| 2 | dried red chilies |
| 6-8 | curry leaves |
| 1/4 teaspoon | turmeric powder |
| — | salt to taste |
| 1/4 cup | fresh grated coconut |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and allow them to splutter.
- 3 Add urad dal and fry until golden brown.
- 4 Add asafoetida, dried red chilies, and curry leaves. Sauté for a few seconds.
- 5 Add the chopped green beans and carrots to the pan.
- 6 Stir in turmeric powder and salt to taste.
- 7 Mix well and cover the pan. Cook on low heat for about 10-15 minutes, stirring occasionally.
- 8 Once the vegetables are tender, add fresh grated coconut.
- 9 Mix well and cook for another 2-3 minutes.
- 10 Serve hot as a side dish with rice or chapati.
Tips
For added flavor, you can include a small piece of jaggery while cooking the vegetables.