Tuesday, April 29, 2014

Chanya Saar Upkari

Saar Upkari is a typical broth like legume soup/curry from South Canara. For Masoor or black chana  sasam-karbevu fanna (mustard seeds & curry leaves tempering) is used and for, black eyed peas, noshni fanna (garlic tempering) is used.

Chanya Saar Upkari
Chickpeas Broth Curry
2 cups brown chickpeas sprouts
4-5 cups water
salt to taste

2 tsp coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 sprigs curry leaves, torn
2 red chilies, halved

1 tbsp. freshly scraped coconut

1. Pressure cook chickpeas sprouts using adequate water.
2. Heat coconut oil in a pot.
3. Add spices and curry leaves. As they splutter, add cooked chickpeas along with cooking liquid and 4 cups water.
4. Bring to boil. Add salt to taste.
5. Simmer for 10 minutes. Add fresh coconut.
6. Serve as an accompaniment with meal.

Note -
1. This curry has watery consistency.
2. This is typically eaten with plain rice.

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