Steamed Basmati Rice, Batate Ambat and Beans Upkari

Ingredients

• 500 g Potato (Peeled and cut into 1-inch cubes)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Grated Coconut (Frozen and thawed can be used as a substitute)
• 5 pcs Dried Red Chili (Use Byadgi or Kashmiri for mild heat and good color)
• 1 tbsp Coriander Seed
• 1 tbsp Tamarind Paste (Adjust to your preferred level of tanginess)
• 0.5 tsp Turmeric Powder
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seed
• 10 pcs Curry Leaf
• 0.25 tsp Hing
• 1 tsp Salt (Or to taste)
• 2.5 cup Water (Divided, for grinding and for the gravy)

Instructions

1. 1

   Boil the Potatoes

   • Place the cubed potatoes in a pot with enough water to cover them and a pinch of salt.
   • Bring to a boil and cook for 10-12 minutes, or until they are fork-tender but still hold their shape.
   • Drain the water completely and set the boiled potatoes aside.
2. 2

   Prepare the Coconut Masala Paste

   • In a blender or grinder jar, combine the grated coconut, dried red chilies, coriander seeds, tamarind paste, and turmeric powder.
   • Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, if needed to facilitate grinding.
3. 3

   Cook the Curry Base

   • Heat a medium pot or kadai over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ground coconut masala paste to the pot. Sauté for 5-6 minutes, stirring continuously, until the raw aroma disappears and the paste becomes fragrant.
   • Pour in the remaining 2 cups of water and add salt. Stir well to combine everything.

Ingredients

• 500 g Green Beans (Trimmed and chopped into 1-inch pieces)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chillies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Hing
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Water (For steaming)
• 0.5 cup Fresh Grated Coconut
• 0.5 tsp Jaggery Powder (Optional, for a hint of sweetness)

Instructions

1. 1

   Prepare the green beans by washing them thoroughly, trimming the ends, and chopping them into uniform 1-inch pieces. Set aside.

2. 2

   Heat the coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown, which takes about 1 minute.

3. 3

   Add the broken dried red chillies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

4. 4

   Immediately add the chopped green beans and salt to the pan. Stir well to coat the beans evenly with the tempering. Sprinkle 3 tablespoons of water over the beans.

5. 5

   Cover the pan with a lid, reduce the heat to low-medium, and let the beans steam for 10-12 minutes. Stir occasionally to prevent sticking. Cook until they are tender but still retain a slight crunch.

6. 6

   Once the beans are cooked, add the fresh grated coconut and optional jaggery powder. Mix everything gently and cook uncovered for 2 more minutes to allow the flavors to meld together.

7. 7

   Serve the Beans Upkari hot as a side dish with steamed rice and dal, sambar, or rasam.