Wednesday, 1 March 2017

Chapparda Avre/Vaal Papdi Upkari(Subzi)-Sauteed Hyacinth Beans With Spices and Fresh Coconut

A very easy to prepare side dish with hyacinth beans or chapparda avre (Konkani/kannada)that can be had with rice,roti or just as a snackbowl is one more kind of  Konkani side dishes.This variety is even common with most of the south indian counterparts too,may be with a twist in the seasoning part.

Surti papdi/Chapparda avre
Hyacinth beans                                      250 gms
Salt                                                              to taste
Fresh grated coconut                          2-3tbsp
Asafoetida                                               2 pinches
Turmeric powder(optional)            1/4tsp

For seasoning:
Oil                                                              1tbsp
Red chillies                                             2-3
Mustard seeds                                     1tsp
Urad daal                                              1tsp
Curry leaves(optional)                   5-6

  • Wash the beans thoroughly with water and drain in a colander
  • Snap the tip ends to take out the fibre on both sides just like you do with any legumes.
  • Chop into desired size pieces.
  • Heat oil in a wok and toss in the red chillies(broken into pieces),once they change colour add the mustard seeds and wait till the crackling stops
  • Add urad daal ,once they are light brown add the curry leaves and chopped beans and stir on high heat for about a minute.
  • Add salt,turmeric powder and about 1/4 cup of water and bring to boil,cover with a lid and lower the flame.
  • Cook for about 5-8 minutes
  • Add asafoetida and fresh coconut and give a nice stir,it would become tender by now as this beans cooks very fast.
  • Cook for another 5 minutes covered sprinkling little water if it is too dry as to avoid burnt flavour.
  • Switch off the flame
  • Serve with rice or roti with any variety of daal

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