Boiled Rice, Pudina Thambuli and Papli Upkari

Ingredients

• 1 cup Mint Leaves (firmly packed)
• 2 cup Curd (fresh, preferably slightly sour)
• 0.25 cup Fresh Grated Coconut
• 2 pcs Green Chillies (adjust to taste)
• 1 tsp Cumin Seeds (divided)
• 0.25 tsp Black Peppercorns
• 1 tbsp Ghee (divided)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 6 pcs Curry Leaves
• 0.25 tsp Hing
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance sourness)
• 1.25 cup Water (divided for grinding and adjusting consistency)

Instructions

1. 1

   Sauté the Aromatics

   • Heat 1 tsp of ghee in a small pan over medium heat.
   • Add 1/2 tsp cumin seeds, black peppercorns, and green chillies. Sauté for 30 seconds until the spices are fragrant.
   • Add the packed mint leaves and sauté for 1-2 minutes, just until they wilt. Do not overcook.
   • Turn off the heat and set the mixture aside to cool down completely. This is a crucial step to prevent the yogurt from curdling.
2. 2

   Grind the Paste

   • Once cooled, transfer the mint mixture to a blender jar.
   • Add the fresh grated coconut.
   • Grind to a very smooth paste, adding about 1/4 cup of water as needed to facilitate grinding.
3. 3

   Prepare the Yogurt Base

   • In a medium-sized bowl, add the curd and whisk it well until it's smooth and free of lumps.
   • Add the ground mint-coconut paste to the whisked curd.

Ingredients

• 500 g Broad Beans (Also known as Papli. Trimmed and chopped into 1-inch pieces.)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chili (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Grated or powdered)
• 0.33 cup Fresh Grated Coconut
• 0.25 cup Water (For cooking the beans)

Instructions

1. 1

   Prepare the Broad Beans

   • Wash the broad beans (papli) thoroughly under running water.
   • String the beans by snapping off both ends and pulling away the tough fiber that runs along the seams.
   • Chop the cleaned beans into uniform 1-inch pieces and set aside.
2. 2

   Make the Tempering (Oggarane)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and sauté for about a minute until it turns a light golden brown.
   • Toss in the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3. 3

   Sauté Aromatics and Beans

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.