May 25, 2016

Avrekayi upkari - Long beans sabzi recipe - Valasange sukke

Avrekayi upkari recipe - Long bean is a seasonal vegetable and is available during few months. Long beans are known as avrekayi in kannada and valasange in konkani in western Karnataka. In eastern part of Karnatka (Bangalore, Mysore, Tumkur etc.) lilva beans are also called as avrekayi which is used to prepare hichikida avrekayi palya.

So to clear your confusion about the variety of beans I have used to make this upkari, I have posted the picture of long beans used by me in step by step pictures below. When the long beans are tender they become soft after cooking. Once the seeds inside become solid, it is not advisable to use such beans for upkari as it will not be soft after cooking. The seeds inside  is known as black eyed beans in english, avrekalu in kannada, alsande in konkani and lobia in hindi.

The upkari of long beans is usually served as a side dish. The upkari is very tasty, nutritious and contains ample amount of soluble fiber. This uplkari is very easy to prepare with few ingredients. The freshly grated coconut used for the preparation of upkari enhances the taste. Here is how to make long beans upkari with step by step pictures.

Some other upkari and sabzi recipes in this space


Avrekayi Upkari Recipe - Valasange Sukke Recipe

Avrekayi upkari is a South Karnataka style sabzi prepared with long beans and coconut. This is served as a side dish to roti, chapathi and rice with curry.

Prep time : 
Cook time : 
Total time : 
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 4
Author :Vidya Chandrahas
Ingredients 
  • 500 grams or 1 bunch long beans / avrekayi
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 cup grated fresh coconut
  • Salt to taste

For the tempering
  • 2 tbsp oil or as required
  • 5 -6 broken dry red chillies
  • 1 sprig curry leaves
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida / hing

Method
  1. Pinch off the tip of the long beans. Then wash them thoroughly and pat to dry.
  2. Chop the beans into small pieces with the help of a sharp knife and set aside.
  3. Heat oil in a pan on medium heat. Add the mustard seeds to it. 
  4. When the mustard seeds splutter, add the other ingredients mentioned under " for the tempering".
  5. When the tempering starts crackling, add the chopped long beans and stir for 2 minutes.
  6. Add the chilli powder, turmeric powder  and salt. Saute until all the ingredients combine well.
  7. Add 1½ - 2 cups of water and cook covered on medium flame until the long beans are soft. Then open the lid and stir till the water dries up.
  8. Add the grated fresh coconut and stir to combine.
  9. Remove from the flame and serve hot as a side dish.

Avrekayi upkari - step by step pictures

1.  Pinch off the tip of the long beans and wash them thoroughly. Pat to dry with a kitchen towel.
2.  Chop the long beans with a sharp knife and set aside. 
3.  Heat oil in a pan. Add the mustard seeds and allow to splutter. Add the other ingredients mentioned under " for the tempering".

4.  When the tempering starts crackling, add the chopped long beans and saute for 2 minutes on medium flame.
5.  Add the turmeric powder, chilli powder and salt. 
6.  Saute until all the ingredients combine well. 
7.  Pour 1½ - 2 cups of water and mix. Cook covered on medium flame until long beans are soft.
8.  Open the lid and stir till the water dries up.
9.  Add the grated fresh coconut and mix well.
10.  Serve avrekayi upkari hot as a side dish.

2 comments:

  1. Very yummy and healthy side dish. Lovely subzi

    ReplyDelete
  2. My favorite. Sabzi looks so fresh, yummy and healthy.

    ReplyDelete

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