Vallasangha/Vysambal Upkari/Broad beans stirfry

Vallasangh/Vaishambal is known as Indian broad beans in English ,Avarakkai/Avarekkai in Tamil and Kannada. Here I share with you all a very simple stir-fry which is called as upkari in konkani. It goes well as an accompaniment with rice along with rasam or dal.


  • Broadbeans – 1/2 kg
  • Grated coconut – 1 tbsp.
  • Redchillies – 3 to 4 nos (adjust according to spice level)
  • Uraddal – 1 tsp
  • Mustard – 1tsp
  • Salt to taste
  • Oil for tempering – 1 to 2 tsp
  • Water as required to cook


  1. Wash the broad beans, trim the top and the tail portion of it. Also any strings along the sides.
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2. Thinly slice the bean into small strips.

3. Heat oil in a kadai, add urad dal, mustard seeds, when the dal turns golden brown and mustard splutters, put the red chillies and mix well.

4. Now put the chopped beans, enough salt and water just enough to cook the vegetable.

5. Close with a lid and cook for about 8-10 minutes or until the water added is completely dry and the vegetable is soft.

6. Finally add grated coconut, mix well and turn off the heat.

7. Serve with rice as a accompaniment along with dal or rasam.


For variation or to increase the quantity of the stir-fry can sauté 1 chopped onion after adding red chillies and proceed further with the recipe as explained above.

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