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Chana Sarupkari

Chana Sarupkari is the  popular and most common dish of the Konkani’s /Amchi /G.S.B’s .Sarupkari’s can be prepared with other pulses  like Alsande bee(Black eyed peas),Kale thori (Black pea),Tingalvare bee(Navy Bean),Brown  cow pea(Bagdo),Green gram (moong),Horsegram(Kulithu),Kabuli chana etc .Normally Sarupkari’s are seasoned with garlic and red chillies.But you may season with mustard seeds and hing also..
                                     This is a two in one dish Saru +Upkari=Sarupkari where Saru can be used for the rice and Upkari as an accompaniment.We normally don’t separate the saru and upkari.Chane Sarupkari is often prepared on Friday’s by the Amchi’s as some tradition…. Chana means Bengal gram.Sarupkari is a healthy dish packed with full of nutrients.

Bengal gram/chana -1 cup
Red chilies -3-4,broken into bits roughly
Salt – to taste
Oil- 1 tbsp


  1. Soak chana for 8 -10 hours i.e  overnight in enough water.
  2. Next morning discard the water,wash it well,add enough water in a pressure cooker.
  3. Take 3-4 whistles and simmer for 25-30 minutes.
  4. Once cooked open the lid,add salt to taste and take a boil.
  5. Heat oil in a small pan,roast garlic until brown.
  6. Add chillies and mix it well.
  7. Season it to the sarupkari.
  8. You may also add a pinch of jaggery for the better taste.
  9. You may also season it with mustard seeds,curry leaves,red chillies and hing instead of garlic.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. This is completely new to me. Nice 1

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