Beans Upkari
A simple coastal Karnataka stir-fry made with tender French beans, a fragrant tempering, and a light coconut finish. It cooks quickly, tastes fresh and mildly spiced, and fits beautifully alongside rice and dal.
For 4 servings
- prep
Prep the beans and coconut.
Trim the beans and chop them finely so they cook quickly and evenly. Grate the fresh coconut and keep it ready.
- temper · ~2 min
Make the tempering.
1.Heat the oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili, curry leaves, and green chili for a few seconds.TIPKeep the heat medium so the urad dal turns golden without burning. - saute · ~8 min
Cook the beans.
1.Add the chopped beans and salt to the pan.2.Mix well so the tempering coats the beans.3.Pour in the water and cover the pan.4.Cook until the beans are just tender and the water has mostly evaporated.TIPThe beans should stay bright and lightly crisp, not soft and mushy. - mix · ~2 min
Mix in the coconut.
Add the grated coconut and toss gently for 1 to 2 minutes until everything is combined and the dish looks dry but moist.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the beans quite fine and evenly so they steam through in the short cooking time without turning stringy.
- 2Let the mustard fully splutter before adding urad dal; otherwise the tempering tastes flat and the dal colors unevenly.
- 3Cook the urad dal only to light golden, since it continues to darken quickly once the chilies and curry leaves go in.
- 4Use just enough water to steam the beans; excess water will make the upkari soggy instead of dry and fluffy.
- 5Add the fresh coconut at the very end and toss briefly so it stays sweet, moist, and snowy rather than oily.
- 6If making ahead, cool completely before storing, then reheat gently in a pan so the beans keep their bite.
Adapt it for your goals.
Low-oil
Use 1 teaspoon oil and a good nonstick pan; the dish still tastes fragrant because the coconut and tempering carry plenty of flavor.
spicierSpicier
Add an extra green chili or one more dried red chili for a sharper heat that pairs well with plain rice and dal.
carrot beansCarrot-beans
Replace part of the beans with finely chopped carrot for a sweeter, more colorful upkari with the same coastal seasoning.
no coconutNo-coconut
Skip the coconut for a simpler dry beans palya-style side when fresh coconut is unavailable; keep the tempering slightly bolder.
Why this is on our healthy list.
Fiber-Rich Vegetable Side
Green beans add fiber and bulk, making this a light but satisfying accompaniment to rice, dal, or curd.
Uses Minimal Oil
The recipe relies on a small tempering and steaming, so the beans stay flavorful without heavy frying.
Plant-Based Ingredients
Beans, coconut, chilies, and lentils make this a naturally plant-based dish built from simple whole-food ingredients.
Frequently asked questions
Yes, but chop them after thawing if needed and reduce the water slightly, since frozen beans release more moisture while cooking.
