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| White Bean Curry(plain rasam) |
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| Tingalavare Saarupkari |
Tingalavare is white bean and Sarupkari "saaru" means soup and "upkari" is something seasoned/tempered.
You can simply slurp the saarupkari as it is or serve hot with steamed rice.
This recipe requires minimum ingredients- white bean, garlic, bilimbi/tamarind, oil, salt and dry chilly.
Ingredients
- White bean - ½ cup (100 gram)
- Bilimbi - 3 or tamarind small lemon sized
- Salt as per taste
- Water as per required
- Coconut oil - 4 to 5 tsp
- Garlic pods - 10 to 12
- Dry red chilly - 2
Serves
3-4 people
Method
- Soak white bean for at least 5-6 hours.
- Wash the white bean and transfer them into a pressure cooker. Add water till white bean immerses, add 1 green chilly. Close lid and pressure cook with the whistle in medium flame for 5-6 whistles. Once cooked keep aside let the pressure release.
- At the same time, pour 1 glass of water in another vessels.
- Add 3 chopped bilimbi (or tamarind water) and close lid, cook for a minute.
- Add the cooked white bean into the boiling water.
- Add salt as per taste mix well and mash few beans with a masher or with the serving spoon. Cook for 5 minutes on low flame. This way it helps curry to thicken a bit.
- Keep aside and now let us prepare for tempering.
- In a pan, pour 4-5 tsp of coconut oil. Add 10-12 crushed garlic pods. Once it turns golden brown add in 2 broken dry red bydagi chilly, 1/4 tsp spicy chilly powder give it a quick mix and turn off the flame.
- Add the tempering to the curry and serve hot with white or boiled rice.
- This dish is also great to slurp hot! Enjoy!!
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Thank you
Team Amchi Vasari
#konkanirecipes #rasam #AmchiDish #Amchigele #GSBFood #konkani #mangalore #saraswat
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