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.,
