Uppesaru means boiled with Salt. This is a tasty curry, which is popular among the Gowda community of south Karnataka. I learnt to prepare this from our tenant Mrs. Pankaja at Mysore. Either the Green Chilies or Red Chilies Chutney can be prepared.
Time Required: 25 Minutes
Ingredients:
1 Cup Tuvar Dal / Togaribele / Split Red Gram
1 Cup Avarekayi / Flat Winter Beans
Juice of 1 Lemon
Salt to taste
For the Green Chilies Chutney:
6 Green Chilies
5 – 6 Peppercorns
1tbsp Tamarind Pulp
4 sprigs Coriander leaves
6 Garlic Pods
3tbsp Coconut, Optional
1tsp Jeera
Salt to taste
For the Red Chilies Chutney:
6 Dry Red chilies
5 – 6 Peppercorns
1” Piece Tamarind
6 Garlic Pods
3tbsp Dry Coconut, Optional
1tsp Jeera / Cumin Seeds
Salt to taste
For the seasoning:
1tbsp Oil
1tsp Mustard Seeds
A pinch of Turmeric powder
Method:
For the Green Chilies Chutney:
Boil Winter Beans and Togaribele along with Green Chilies. Remove the green chilies and grind them with Jeera, Peppercorns, Tamarind, Coriander leaves, Garlic, Coconut, and Salt to a paste. Keep it aside.
For the Red Chilies Chutney:
Grind Red Chilies with Jeera, Peppercorns, Tamarind, Garlic, Dry Coconut and Salt to paste. Try not to add any water. Keep it aside.
For Uppesaru:
Heat oil and add Mustard seeds and when they splutter add Turmeric Powder. Add this seasoning to the cooked Avarekayi and mix well. Add Salt and bring it to a boil. Add Lemon Juice and mix well. Serve a bowl of this along with the chutneys and Ragi Mudde or plain Rice.
The other vegetables or lentils that can be used are: Hurali / Horse Gram or Alasande / Cow peas, Hesarukalu / Green Gram, Green vegetables, Heerekai / Ridge Gourd etc.,
Hi Shantha,
Thanks a lot for the recipe. I guess this is the first site on net to carry this recipe. Because I had googled out many times and did not even find one recipe for uppesaru kara. Also it was very kind of you to inform me. Thanks a ton again. Good job. Keep rocking. will let you know once I try this recipe.
Take care
Jyothi
So yummy. My ajji makes it too. Another kind of Uppusaaru is just cooking the Lobia with salt and green chillies, separate the beans and serve the broth with some Tamaring juice and crushed green chillies which is cooked with beans. Really tasty. Great post Shantha, brought back memories! 🙂
Jyothi, you are most welcome.
Asha, your ajji’s recipe sounds good too….it would be perfect for a winter evening
Hi Shantha i am from mysore , i like cooking and if your intrested in cooking log on http://www.indianfoodforever.com/ its huge book for cooking people…. i like UPPESARU KHARA TOOOOO>>>>> My mothers mother she used to prepare..she is not here.. 🙁 but i dint learn anything from her now i am missing everything … please people who ll visit this site i am requesting you to learn good things from grand parents they are experianced people…