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Tingalavrya ( white navy beans) Saaru Upkari
A traditional Gsb simple soup
Tingalavrya Sarupkari❤️✨️
Ingredients
Tingalavro: ½ cup (soaked overnight)
Garlic: 8-10 cloves (lightly crushed with skin with a pestle)
Dry red chilies: 2–3 (broken into pieces)
Green chilies: 1 slit( optional)
Coconut oil ( preferable)- 2 spns
Curry leaves: 1 sprig
Salt: To taste
Recipe:
Drain the overnight-soaked tingalavro. Add to a pressure cooker with 2 cups of water, slit green chilli, and salt. Cook for 3-4 whistles until completely soft.
Mash a small portion of the cooked tingalvro to give the saaru slightly thick consistency.
Seasoning(Phanna): Heat coconut oil in a small pan. Add the crushed garlic. Fry until the garlic turns golden, then put dry red chilli pieces and curry leaves, stir for a minute and then pour this hot phanna over the cooked tingalavro saaru, mix well, and continue to keep on medium or low heat for two more minutes.
Our simple but tasty Tingalvrya saaru upkari is ready.
Serve steaming hot with plain rice.
Note: If you want it *without garlic*, you have to put a spoon of mustard seeds in phanna, when they splutter, put a pinch of hing powder, rest of the ingredients and recipe is same.
#tingalavro #gsb #recipes #traditional
