“Kabuli Chana ~ Sweet Potato Upkari” … A simple white chana / chick peas upkari with the addition of sweet potato / kananga / ratali … You can serve this with pova chutney, pova usli, poori or dosa like I did … Yummy Yumz …..
This is a simple upkari usually prepared by Konkani Saraswat’s with black chana along with raw banana and is a very famous and served at many functions. Ram Navavmi is one auspicious day when this upkari is done almost in every temple and some follow the same in their homes too. You can prepare the upkari / bhaji using both black or white chana. Black chana is a bit hard to cook and after a few hours always turns a little bit brittle. The white chana / kabuli chana / chick peas are those peas which are used by and large while preparing chole. This when cooked turns soft and remains so too. In my home we cook this many times as we love chana upkari. Though both black and white one’s are cooked as per the occasion. I have already posted the recipe to both black and white chana with slight variations. This is also the same, there is no difference as such except that I have used sweet potato instead of raw banana. Sweet potato has immense health benefits and is better than potato so do add this on into your daily diet and enjoy the same.
** For the Kabuli Chana ~ Sweet Potato Upkari :
** Soak 2 cups of white chana / kabuli chana / chick peas overnight in plenty of water.
** Next morning wash and rinse well and pressure cook with enough water to 1-2whistles. The level of the water should be about 1 inch above the ingredients in the cooker. When the pressure drops remove and keep aside.
** Peel off the skin of 150 gms or one medium sized sweet potato. Cut them into medium sized cubes and keep them soaked in water aside. Soaking in water is done to prevent them from turning black.
** Heat 2 tblsp oil in a thick bottomed kadai, when hot add 1 tsp mustard seeds (rai / sasam). When they begin to splutter add 5-6 red chilly cut to pieces, 8-10 freshy curry leaves, 1 tsp of hing powder and fry for a few seconds.
** Add in the cubed sweet potato / kananga / ratali along with some of the white chana cooked water and mix well. Bring to a boil and then lower the heat and cook covered till 80% done.
** Now add in about 75-100 gms of grated jaggery / gud / goda, salt to taste and the cooked white chana with all the water also that in which it was cooked. Mix well and bring to a boil. Lower the heat, cover and cook till done and dry. You may lastly garnish the upkari with freshly grated coconut gratings.
** Note : If a little bit of water remains on cooking it is ok, it will dry up on cooling too. Also if there is more pressure cooked chana water, do not add in all the water. You may retain the water and prepare rasam or saar out of the same. Add in only that much cooked water how much is necessary for the upkari to get cooked.
** “Kabuli Chana ~ Sweet Potato Upkari” is done and ready to be served. You can serve this with any dish of your choice. Goes very well with poha / pova chutney, dosa, poori, chapati etc. I served this with Urad~Maida dosa along with sweet khichidi and it tasted awesome. Do try out this option with sweet potato for a change and enjoy with your family and friends.
** You can check up on the link given below for similar chana upkari too.
** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.
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