Udupi-style La Jota Triestina

Ingredients

In this Udupi-style adaptation, we replace the traditional Italian sausage with a combination of Udupi spices and aromatic vegetables. The dish retains its hearty nature but takes on a new dimension with the addition of Udupi cuisine's unique flavors. The use of Udupi sambar powder and coconut milk adds a distinct South Indian touch to the stew, elevating it to a whole new level of deliciousness. We alse have the original recipe for La jota triestina, so you can check it out.

• 2 cups (400g) kidney beans, soaked overnight 2 cups (400g) kidney beans, soaked overnight
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon Udupi sambar powder 1 tablespoon Udupi sambar powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Cook the soaked kidney beans in a pressure cooker until tender. Set aside.
2. 2.
   Heat coconut oil in a large pot over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Stir in the chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. 5.
   Add Udupi sambar powder and turmeric powder. Mix well.
6. 6.
   Pour in the cooked kidney beans along with the water from the pressure cooker.
7. 7.
   Add coconut milk and salt. Stir everything together.
8. 8.
   Simmer the stew for 15-20 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with rice or bread.

Treat your ingredients with care...

• Coconut milk — Use thick coconut milk for a creamier texture.
• Udupi sambar powder — Adjust the quantity according to your spice preference.

Tips & Tricks

• For a spicier version, add more green chilies or red chili powder.
• Serve the stew with steamed rice or traditional Udupi breads like dosa or idli.
• Adjust the consistency of the stew by adding more water or coconut milk, depending on your preference.
• Experiment with different types of beans, such as black-eyed peas or chickpeas, for variation.
• Garnish with a squeeze of lemon juice for a tangy twist.

Serving advice

Serve the Udupi-style La Jota Triestina hot with steamed rice or Udupi breads like dosa or idli. Accompany it with a side of pickle or yogurt for a complete meal.

Presentation advice

Present the Udupi-style La Jota Triestina in a deep bowl, allowing the vibrant colors of the stew to shine through. Garnish with fresh coriander leaves for a pop of green.