Boiled Rice, Southekayi Gassi and Beans Palya

Ingredients

• 500 g Mangalore cucumber (peeled and cubed, about 1 medium)
• 1 cup fresh grated coconut
• 6 pcs dried red chillies (Byadgi variety preferred for color)
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 0.5 tsp turmeric powder
• 1 inch tamarind (or 1 tbsp tamarind paste)
• 1 tbsp jaggery (grated)
• 1.25 tsp salt
• 2 tbsp coconut oil (for tempering)
• 1 tsp mustard seeds
• 10 pcs curry leaves (about 1 sprig)
• water (for grinding and cooking)

Instructions

1. 1

   Roast the masala spices

   • Heat a small pan over low-medium heat.
   • Add the dried red chillies, coriander seeds, cumin seeds, and urad dal.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and the dal turns light golden. Be careful not to burn them.
   • Remove from heat and let them cool completely.
2. 2

   Grind the coconut masala

   • In a blender jar, add the cooled roasted spices, fresh grated coconut, tamarind, and turmeric powder.
   • Add about 1/2 cup of water and grind to a very smooth paste. Add a little more water if needed to help it grind.
   • Set the ground masala paste aside.
3. 3

   Cook the cucumber

   • In a medium pot or kadai, add the cubed Mangalore cucumber.
   • Pour in 1.5 cups of water and add 1 tsp of salt.
   • Bring to a boil and cook for 8-10 minutes, or until the cucumber is tender but still holds its shape. Do not make it mushy.

Ingredients

• 500 g Green Beans (Trimmed and finely chopped into ¼-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming)
• 0.5 cup Fresh Coconut (Grated)
• 0.5 tsp Jaggery (Grated or powdered, optional)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Prep the vegetables: Wash the green beans thoroughly. Trim the ends and chop them into small, uniform ¼-inch pieces. Finely chop the onion and grate the coconut. Keep all ingredients ready.

2. 2

   Prepare the tempering (Oggarane): Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30-45 seconds.

3. 3

   Sauté the dals and spices: Lower the heat slightly and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown and become aromatic. Add the broken dried red chilies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves are crisp.

4. 4

   Cook the onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the beans: Add the chopped green beans, turmeric powder, and salt. Mix everything well to coat the beans with the spices. Sprinkle 3 tablespoons of water over the beans, cover the pan with a lid, and cook on low to medium heat for 8-10 minutes. Stir occasionally to prevent sticking. Cook until the beans are tender but still retain a slight crunch.

6. 6

   Finish the dish: Once the beans are cooked, add the freshly grated coconut, optional jaggery, and fresh lemon juice. Mix gently to combine and cook for another 1-2 minutes, allowing the flavors to meld. Turn off the heat and serve hot.