Monday, April 9, 2012

Kultha Saar Upkari

Saar Upkari is a Konkani beans soup. It is broth like and tastes delicious especially during winter. We make Saar Upkaris of Masoor/brown lentils and chana/brown chickpeas for which tempering is curry leaves. But for kulith/horse gram and alsande/black eyed peas, garlic tempering is preferred.

KuLtha Saar Upkari
Horse Gram Broth
1 cup dry KuLith/Horse Gram, soaked and sprouted, cooked
4 cups water
salt to taste

Grind to a coarse paste
5-7 byadgi chilies
2 tbsp coconut
2 tbsp cooked sprouts
1 tsp tamarind paste

1 tsp coconut oil
3-4 garlic cloves, smashed leaving each garlic clove whole

1. Follow procedure to sprout KuLith.
2. Pressure cook adding sufficient water.
3. Grind coconut paste with remaining ingredients and 2 tbsp cooked kuLith.
4. Heat oil in a heavy bottomed saucepan.
5. Add garlic cloves. As they turn brown, add cooked sprouts along with cooking liquid, and masala paste.
6. Add 3-4 cups water and salt.
7. Bring to boil. Let it simmer on a low flame for at least 10-15 minutes. Add more water if needed to have a broth like consistency.

Note -
1. You can proceed without sprouting the beans as well. Just use soaked beans. However, I generally like to sprout the beans.
2. Coconut oil is the preferred cooking oil for Konkani cuisine as it enhances the flavor. You can use any other oil of your preference. However, it won't taste the same.
3. For this recipe, I used 1 cup dry horse gram. After sprouting, the quantity almost triples.


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