Saturday, May 30, 2015

Red Tingalavare Saar Upkari with Bikkand.


 Red Tingalavare (Red Beans) Saar Upkari with Bikkand (Jackfruit seed) ..........


Tingalavare are dried Beans available everywhere mostly in the southern parts of India. There are many varieties of beans as well as in many colours too. White / Black / Red are available in the market of which white beans is the most famous. Simple Saar Upkari (Soup sort of dish) as well as Masala Curries are prepared with these beans. They are soaked overnight or for at least 8 hours and then pressure cooked. 












For Saar Upkari : Soak 2 cups of red beans overnight or for at least 8 hours. Wash well and put it in pressure cooker. Add enough water, about an inch above the beans and pressure cook to 4-5 whistles. The cooking time depends on the beans. Some cook fast while some take time. The red and black one’s usually take more time. You can cook to 2 whistles, allow the pressure to drop and if not cooked take another 2 whistles. 


Any Vegetable like bottle gourd (Lauki / gardudhe) can be added to this. I have added the seed of ripe jackfruit here. Just peel off the skin and mash it into two and add to the cooked red beans. Cover the pressure cooker and cook for another whistle. Let the pressure drop on its own, when cool remove the lid and pour over the cooked beans and jackfruit seed into another vessel. Mix well and add water if necessary. Do not make it too thin. Add salt to taste and bring it to a boil, lower heat and let simmer for 5-10 minutes, till it thickens a bit.



For Tempering - Method 1 : Heat 1 tsp oil in a small kadai, when hot add 1 tsp rai (Sasam), when they crackle add 3-4 red chillies cut into pieces (you may also add small whole red chillies), 1 tsp hing powder and a few curry leaves. Fry a bit and pour it over the saar upkari and mix well. Cook for another few minutes remove, cover and keep aside for a 5-10 minutes.

OR


For Tempering - Method 2 : Heat 1 tsp oil in a small kadai, when hot add 10-15 skinned and mashed garlic cloves, and fry till brown, add 3-4 red chillies cut into pieces (you may also add small whole red chillies). Fry a bit and pour it over the saar upkari and mix well. Cook for another few minutes remove, cover and keep aside for a 5-10 minutes.


Serve the saar upkari hot with rice, roti or any other dish.

Note: If you like the Saar Upkari to be a bit sour you can add 2 kokum petal while bringing it to boil. It really tastes awesome.

1 comment:

  1. Perfectly described with beautiful presentation.. Thanks.

    ReplyDelete

Thanks.