April 27, 2009

Tori Saar Upkari

There are cookbooks and there are cookbooks. And then there are mothers who are treasure troves of recipes. This time around when my parents visited us, I made it a point to specifically ask for some dishes and made note of the recipes. I found that Amma's style of amchi cooking isn't exactly the way Rasachandrika has it. There are minor tweaks here and there. This saar-upkari is a great example.

I've made two kinds of saar-upkari before. This one feels like a saar-upkari with a twist in the tale.

1 cup Pigeon Peas
4 Red Chillies
1 tbsp Tamarind Paste
2 tbsp Coconut
1 tbsp Jaggery
Salt to taste

For the seasoning:
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves

For the Upkari:

Cooked Pigeon Peas(from recipe above)
1 tsp Oil
1/4 tsp Mustard Seeds
4-5 Curry Leaves
Salt to taste

Pressure cook the pigeon peas with 4-5 cups of water. Drain the liquid into a vessel. Keep the pigeon peas for the upkari.

Grind together about 2 tbsp of cooked pigeon peas with the coconut, coriander seeds, tamarind paste, and red chillies. Add some of this paste to the liquid in the vessel. Add the salt and bring to a boil. In a frying ladle, heat the oil and add the mustard seeds and the asafoetida. When the mustard splutters, add the curry leaves. Add this to the saar.


In a kadhai, heat the oil. Add the mustard, red chillies and the curry leaves. When the mustard splutters, add the cooked pigeon peas, salt and jaggery and the ground paste. Cover and cook for about 5 minutes.

This is my idea of a super sunday!


Ramya Vijaykumar said...

Wow wonderful palatte... Filling and comfort food...

Asha said...

So colorful and so yummy. Good one Raaga. It's blazing hot here, don't feel like cooking but have to do it anyway! :)

Priya Sriram said...

A different and yummy dish Viki! Looks so inviting! The plate makes me hungry! :D

Pavithra Elangovan said...

wonderful...Yummy looking

Priya Suresh said...

Delicious platter, real comfort food!

Cham said...

With a touch of tamarind, it should be tasty with plain rice!

Pavithra Kodical said...

Your recipes will be always so simple and delicious :)I make the same using horse gram.

Gita Jaishankar said...

Nice dish Raaga, looks very comforting :)

chef and her kitchen said...

Comfort food...i should say comfort meal..

Le @HC said...

Colorful.. upkari is a new term to me.. thanks for sharing ur mom's recipe..

Deepthi Shankar said...

I bet, we all love our mom's cooking that we grew up with .. Konkani food is kinda new to me

Miri said...

Raage - you have mentioned pigeon peas in the ingredient list but chickpeas in the recipe....

What is pigeon peas called in Hindi?

Meera said...

I am planning to make this saar upkari today. Just a quick question. You have mentioned coconut in the ingredient list but for grinding paste it's coriader seeds and no coconut. Is it a typo? or both coriander seeds and coconut need to be ground with red chilies and tamarind.

Thanks so much!!