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5 from 1 vote

Alasande Saaru Upkari | Konkani Black Eyed Peas Curry

A simple Konkani style curry prepared with black-eyed peas and flavored with garlic tempering.
Prep Time3 hrs
Cook Time30 mins
Soaking Time3 hrs
Total Time3 hrs 30 mins
Course: Main Course, rice accompaniment, roti accompaniments
Cuisine: Konkani
Servings: 5
Author: Srividhya G


  • Blackeyed peas – ½ cup
  • Green chilies – 2
  • Water – 2 cups
  • Salt – ¾ tsp heaped
  • Coconut Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Gingelly Oil – 2 drops
  • Curry leaves – few
  • Turmeric Powder – ¼ tsp
  • Hing – ½ tsp
  • Garlic – 5 cloves


Prep – Work:

  • Wash and soak the black beans for at-least 3 hours.
  • Peel and roughly crush the garlic cloves.
  • Slit the green chilies.


  • Cook the soaked black-eyed peas by adding turmeric powder, two drops of gingelly oil and 2 cups of water in your preferred way. I cooked on my instant pot for 8 minutes on high pressure, manual mode and let the pressure release naturally.
  • Do not discard the water from the cooked beans
  • In separate pan/kadai, heat the coconut oil.
  • Then add the mustard seeds, hing, curry leaves, green chilies and the crushed garlic.
  • Let the garlic brown and then add the cooked black eyed peas.
  • Add the salt and mix. Bring it to a boil, and that’s it.
  • Saaru upkari is ready. Serve hot with rice or roti.


  • Adjust the green chilies, garlic, and salt as per your preference.
  • Addition of gingelly oil is optional. I learned that it is always good to add few drops of gingelly while cooking the beans as it helps with digestion.
  • You can replace black-eyed peas with other beans of your choice.