Saarupkari is the most common dish which can be found in most of the households in South Kanara.This dish is made using any one of the pulses like red Chavli(bagdo), Alsando/chavli, Navybeans/Tingalavro, whole Mung, Kulith/Horsegram.A very easy dish which serves two purposes..one is that of accompaniment and the other as side dish and hence the name…saaru(as accompaniment)+upkari (side dish).The pulse used can be had as a side dish and the liquid in which it is cooked and tempered can be used with rice.Some people prefer to drain the liquid and season it and use the pulses seperately while some have it as combined.You can have it as you like.
- 1 cup of any one of the pulse like bagdo(red chavli) OR Alsando(chavli) OR tingalavro(navy beans) OR whole mung(moogu) OR kulith(horsegram) .. soaked overnight.
- 1 big potato chopped ( without skin)
- 1 tomato chopped
- 1-2 green chillies slit
- 10-12 garlic cloves crushed
- 2-3 red chillies broken
- Salt to taste
- Oil as required for tempering
- Wash the soaked pulse , add enough water and chopped potatoes and Pressure cook- for 3-4 whistles – they should be soft and mushy but still retain shape.
- Add salt ,slit chillies , chopped tomatoes and water if required and boil for 8-10 minutes
- Heat oil – fry the crushed garlic and red chillies and pour over the dish.
- Close the lid immediately to lock the flavours and aroma.
- Enjoy the saarupkari with steaming hot rice for lunch and dinner.
Below is the pictures of the dish using other two pulses tingalavro and alsando