Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans / hyacinth beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc.

 Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. 

As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 2 -3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bombay rava / Coarse semolina - 1 cup Cooked Avarekalu / Hyacinth beans - 1/2 cup Big onion - 1 Green chilli - 2 ( use 4 for spicy uppittu) Ginger - 1 inch piece (Finely chopped) Curry leaves - Few Coriander leaves - to garnish Grated coconut - 2 tbsp Ghee - 1 tbsp Salt - as needed Water - 3.5 cups Lemon juice - few drops (optional) To Temper Cooking oil - 2 tbsp + 1 tbsp for roasting rava Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds – 1/2 tsp Cashew nuts - few

HOW TO MAKE AVAREKALU UPPITTU

1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
2. Drain the excess water and keep the cooked avarekalu ready.
3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
7. Then add the cooked avarekalu without any water. Mix well.
8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
9. In a bowl, take the required water and boil till it roll boils.
10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
13. Mix and serve hot with coconut chutney. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready. Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate. Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent. Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well. Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water). Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle. Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down.  Enjoy hot serving with coconut chutney !

Note

You can skip onion and make it for no onion no garlic version. Adjust the quantity of green chillies based on your taste. You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava. Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

Try this yummy, healthy avarekalu uppittu and enjoy !

Technorati Tags: Avarekalu uppittu,avarekalu uppittu recipe,avarekalu recipes. avarekalu upma,Uppittu recipe,uppittu,how to make avarekalu uppittu