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Showing posts with label OTHER STATE RECIPES. Show all posts
Showing posts with label OTHER STATE RECIPES. Show all posts

February 28, 2020

Bengali Tetor Dal Recipe – Korolar Dal / Bitter Gourd Dal Recipe

tetor dal recipe
Recently when I went to Salem, my MIL gave me few bitter gourds that was grown in our backyard. Usually I make bitter gourd pitlai, poriyal or crispy bitter gourd chips. This time for a change, I tried Bengali style Tetor dal recipe with moong dal and bitter gourd (Korola in Bengali). We can call it as bitter gourd dal in English. When I saw this recipe in YouTube, I felt bitter gourd and dal combo tastes weird as we are adding a bitter vegetable. But to my surprise, it came out really well. Being a bitter gourd fan, I just loved it. The trick lies in slicing bitter gourd thinly and saute in oil till its cooked. By doing this way, bitter gourd tastes mildly bitter in this recipe. Cooking procedure is simple too. Tastes good when mixed with plain rice adding few drops of ghee. Begun bhaja and aloo posto are the best side dish for this tetor dal. Luckily I have posted both the recipes in my blog already. So please check the links below. My recent love for Bengali vegetarian food is reflected in this dish. Ok friends, do try this Bengali style Tetor dal / bitter gourd dal and share your feedback with me.

Check out my Bengali lunch menu - Vegetarian if you like !
tetor dal

Bengali Tetor Dal Recipe

Bengali Toter Dal Recipe

Bengali Tetor Dal Recipe / Bitter gourd moong dal recipe.

Cuisine: Bengali
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Moong dal - 1/3 cup
  • Bitter gourd - 1 (slice thinly)
  • Cooking oil or mustard oil - 2 tbsp ( I used refined oil)
  • Salt & water - as needed
To temper
  • Ghee / clarified butter - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Bay leaf - 2
  • Red chilli - 2 (whole)
  • Grated coconut - 1/4 cup
  • Ginger paste – 1 tsp
  1. Wash the moong dal and pressure cook adding enough water. Mash and keep aside.
  2. Wash and chop bitter gourd slices thinly. Heat oil and saute the slices till its completely cooked and shrink in size. Remove in a plate.
  3. Temper mustard seeds, bay leaf, red chilli, grated coconut, half of ginger paste and saute for few minutes.
  4. Add the bitter gourd slices to it and saute well.
  5. Lastly add the cooked moong dal, salt, sugar and required water.
  6. Boil for few minutes. Add the remaining ginger paste and switch off the flame.
  7. Serve with plain rice, begun bhaja or aloo posto !
  • Wash the moong dal and take in a pressure cooker. Add 2 cups of water, a pinch of turmeric powder. Pressure cook in low flame for 2 whistles till dal cooks mushy. Open the cooker after steam is released. Mash and set aside.
  • tetor dal recipe
  • Wash and slice the bitter gourd thinly. Heat 2 tbsp oil in a kadai. Saute the thin bitter gourd slices in low to medium flame till its roasted and golden brown in color. Remove in a plate.
  • tetor dal recipe
  • Melt ghee in a pan. Temper mustard seeds, 2 bay leaf, 2 whole red chilli and 1/2 tsp of grated ginger / ginger paste. Lastly add grated coconut and saute till it turns golden in color. Switch off the flame.
  • tetor dal recipe
  • Add the sautéed bitter gourd slices, required salt, sugar to the cooked dal. Add tempered ingredients too. Add the remaining ginger too. Mix well. Add little water and adjust the consistency.
  • tetor dal recipe
  • Boil for few minutes. Switch off the flame. Serve with plain rice adding few drops of ghee. You can serve with begun bhaja or aloo posto as side dish. Enjoy !


  • Make sure you saute and roast the bitter gourd slices.
  • If you want to remove bitterness, soak the bitter gourd in little salted water. Squeeze well and then saute in oil.
  • Some people add 1 cinnamon, 1 clove and cardamom in ghee while tempering. But I din't use it. 

Bengali style tetor dal / bitter gourd dal recipe is ready to enjoy with plain rice.
tetor dal recipe
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February 3, 2020

Instant Ulavacharu Using Readymade Paste

ulavacharu using readymade paste

Ulavacharu is a traditional Andhra special dish originated from Krishna and Guntur districts. Ulavacharu is a soupy (rasam/ saaru) kind of dish made from horsegram (Ulavalu in Telugu and Kollu in Tamil). Its a protein-rich, low fat food that contains a high amount of dietary fibers and is known to lower cholesterol, helps to reduce obesity. It looks thick, dark in color and it has a spicy, tangy taste with an earthy smell and flavor. Ulavacharu is usually served with plain rice adding a dollop of fresh cream, butter or ghee.

Recently people from Sitara foods, a homemade and handmade food brand based out of Hyderabad reached out to me. They are supported and recognized by the Government of India as a women empowerment startup. Friends , do check out their website to see their Andhra special pickles, pulihora paste, masala powders, traditional sweets and fryums. When they asked me to try their readymade ulavacharu paste and make a post in my blog, I had no clue about this recipe. After watching few YouTube videos, I came to know that making ulavacharu is a lengthy process which involves hours of cooking. But Sitara foods has made this authentically on wood fired mud stoves or poyyi by boiling Ulavalu for 14 to 15 hours and then made this readymade paste adding tamarind, spices and is prepared without any preservatives. You can make and enjoy this healthy ulavacharu using this paste effortlessly at home.

Here is the picture of readymade ulavacharu paste. 

All you have to do is just mix the paste in water, simmer and boil till thick. You can do the tempering with or without onion, garlic as you like. I did small modifications in this recipe by adding chilli powder as the spice level is less in this paste. So you can adjust it as per your taste buds. I made it for our weekend lunch. The smell was amazingly good. While boiling, its aroma was wafting through the entire house which tempted us to eat. I am sure everyone would love to try this delicious and delightful dish undoubtedly. As I am not aware of the authentic taste of ulavacharu, I passed a sample of this paste to my neighbor who is from Andhra. She too liked it and gave a good feedback. Apart from the spice level, everything is good in this paste. Friends, do check out and buy this ulavacharu paste from Sitara foods. It will be helpful for bachelors and people who travel abroad to make a quick lunch. Sitara foods is giving a shelf life of 9 months for this product under refrigeration. I hope you find the price reasonable as well. Ok, lets see how to make this yummy and tasty Andhra special ulavacharu easily, instantly and quickly using this readymade paste from Sitara foods.

Ulavacharu using readymade paste

Ulavacharu using readymade paste

Andhra special ulavacharu using readymade paste

Cuisine: Andhra
Category: Side dish for rice
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Readymade ulavacharu paste - 3 tbsp (adjust as per taste)
  • Water - 2 cups
  • Red chilli powder - 1/2 to 1 tsp (as per taste)
  • Salt - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli - 2 (pinched into two)
  • Green chilli - 1 (slit into two)
  • Curry leaves - few
  • Big onion – 1 (finely chopped)
  1. In a bowl, take 2 cups of water and mix 3 to 4 tbsp of ulavacharu paste.
  2. Heat a kadai and add this diluted ulavacharu. Boil for few minutes in low flame.
  3. Check for taste and add some chilli powder, salt if needed.
  4. In the mean time, heat a small kadai with oil. Temper mustard seeds, urad dal and cumin seeds.
  5. Add red chilli, green chilli and curry leaves. Saute onion till transparent.
  6. Add to the boiling ulavacharu. Boil for few minutes till it reaches desired consistency.
  7. Serve hot with plain rice adding butter, ghee or fresh cream. Enjoy !
  • Take 3 to 4 tbsp of ulavacharu paste and mix with 2 cups of water. Check for taste and add some salt and chilli powder if needed. I added 1/2 tsp chilli powder.

  • Heat a kadai and add this mixture. Let it roll boil for few minutes in low to medium flame.

  • In the mean time, heat oil in a small kadai. Splutter mustard seeds, urad dal, cumin seeds, curry leaves. Add onion and saute till transparent. Add to the boiling ulavacharu.

  • Boil for few more minutes till it reaches the desired consistency. I made it slightly thick in consistency as it becomes thicker over the time.

  • Serve hot with plain rice adding ghee or butter or fresh cream. We relished it adding ghee. You can refrigerate the leftover paste and use for few months.


  1. Adjust the quantity of paste as per your taste.
  2. I felt the paste was less spicy. So I used red chilli powder.
  3. Tempering and adding sautéed onions makes this ulavacharu tastes so good and flavorful. So don’t skip it.

Try this Andhra special Ulavacharu easily using the paste and enjoy with plain rice !
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September 18, 2019

Karnataka Idli Recipe – Soft Idli With Idli Rava

Karnataka idli recipe
Karnataka style idli rava idli (also known as rice rava idli) became my favorite when I tasted this idli with sambar in my School moms group friends Megha’s house. As a big fan of idli recipes, I love to eat only pillow soft, spongy idli. But Idli rava idli has a grainy texture. It will crumble if you dip in sambar which I didn’t like it in early days. So I used to make idli rava idli by grinding idli rava / rice rava along with urad dal to a smooth batter. I made a detailed blog post too. Please check this link. We can make super soft idli and crispy dosa with that batter. But the authentic and traditional Karnataka style idli recipe that is prepared in home and hotels is very easy to make and tastes different. This batter can be prepared using a mixie. Here people use Idli rava and urad dal in the ratio of 3:1. All we have to do is to soak idli rava and urad dal separately for 1 to 3 hours. Grind urad dal to a smooth batter and mix the soaked idli rava. Make the batter and ferment it. Batter doubles beautifully the next day. Just mix well, add salt, baking soda (optional) and make idli. Idli comes out super soft and white in color. The only disadvantage in this recipe is you can only make idli with this batter. Dosa cannot be prepared with idli rava as the batter is very coarse. It will come out hard. Friends, do try this easy and yummy Karnataka hotel style idli recipe with step by step pictures and video. Soon I will post Karnataka hotel idli sambar.

Check out my Bangalore style watery coconut chutney recipe too !

Idli with idli rava

Idli using idli rava

Karnataka idli recipe - Idli rava idli recipe

Karnataka idli recipe - Idli rava idli recipe

How to make soft idli rava idli recipe in Karnataka hotel style

Cuisine: Karnataka
Category: Breakfast
Serves: 40
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Idli rava / Idli sooji - 3 cups
  • Urad dal - 1 cup (I used white, round urad dal)
  • Water - to soak & grind
  • Salt - as needed
  • Cooking soda / baking soda - a pinch
  1. Wash and soak idli rava in enough water for 1 to 3 hours.
  2. Wash & soak urad dal in 3 cups of water for 1 to 3 hours.
  3. In a mixie jar, grind urad dal to a smooth batter adding the soaked water.
  4. Take the batter in a big vessel. Drain the excess water in soaked idli rava.
  5. Squeeze it gently and add the idli rava to urad dal batter.
  6. Mix both well. Ferment overnight. Batter will double in quantity.
  7. Add salt, baking soda and mix well.
  8. Steam water in idli pot. Pour idli batter in greased idli plate.
  9. Steam it for 10 minutes till its cooked.
  10. Remove the idli plate and rest for 2 minutes.
  11. Scoop the idli and enjoy with sambar or chutney.
  • In a bowl, wash and soak idli rava / rice rava in enough water for 1 to 3 hours. In another bowl, wash and soak urad dal in 3 cups of drinking water for 1 to 3 hours.
  • Karnataka idli with idli rava
  • Take the urad dal in a big mixie jar. Add the soaked water and grind to a smooth paste. Batter should be thick, smooth, not too thin and watery. So adjust the quantity of soaked water accordingly.

  • Transfer the batter to a bigger sized vessel. Now take the soaked idli rava. Drain the excess water carefully by sliding the vessel. Squeeze the idli rava gently and add to urad dal batter. Do not squeeze hard to remove all the water content. There should be some water while mixing with urad dal batter.
  • Karnataka idli with idli rava
  • Squeeze and mix all the idli rava to the urad dal batter. Mix well with your hands to aid fermentation. Consistency of batter should be like regular idli dosa batter.

  • Do not add salt now. Salt curbs fermentation process. So we are going to add the next morning after fermentation. Close the batter container and set aside for fermentation. Keep it overnight or minimum 12 hours based on the weather.
  • Karnataka idli with idli rava
  • The next morning batter would have doubled in quantity, sometimes overflowing too. Add required salt and a pinch of baking soda (optional). Mix well with a ladle.
  • Heat water in an idli pot. Take an idli plate and grease with sesame oil. Pour the batter in each mould. Steam it for 10 to 12 minutes till idli is cooked well. Dip your finger in water and make a hole in the idli. If your finger comes out non-sticky, idli is cooked else cook for more time. Karnataka idli with idli rava
  • Switch off the flame. Remove the idli plate. Rest for 2 minutes. Then remove the idli using a flat, big spoon. Enjoy with hot sambar or watery chutney !


  • Urad dal should be soaked a minimum of 1 hour. Its ok if you soak for 3 to 4 hours too.
  • This idli crumbles if you try to dip in sambar. So its better to serve as shown in the picture below. You should use a spoon to eat this idli.
  • You cannot make dosa with this batter.
  • Make sure idli batter consistency is not thick. It should be pourable like usual batter.
  • You can refrigerate this batter and use up to one week.
Enjoy this easy Karnataka style idli rava idli with sambar or watery chutney !
Karnataka idli with idli rava

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August 5, 2019

Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 heerekai palya
 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

heerekayi palya

Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.

Cuisine: Karnataka recipes
Category: side dish for jolada roti
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Ridge gourd - 1 (Long and big)
  • Big onion - 1 (Big)
  • Tomato - 1 (big)
  • Salt & water - as needed
To grind
  • Roasted peanuts without skin - 1/4 cup
  • Black till seeds powder - 1 tbsp (roasted sesame seeds powder)
  • Green chilli - 3 (Use 2 for less spice)
  • Coriander leaves - 2 tbsp
  • Curry leaves - 10
  • Cumin seeds - 1/2 tsp
  • Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes)
  • Turmeric powder = 1/4 tsp
  • Coconut - 1 tbsp (optional)
  • Cinnamon - 1 small piece
  • Cloves - 1
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
  1. Wash and peel the ridges of ridge gourd & skin.
  2. Chop into 2 inch size lengthy pieces. Set aside.
  3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
  4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
  5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
  6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
  7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !
  • Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside.

  • In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(uchellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside.
  • heerekayi palya
  • Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy.
  • heerekayi palya
  • Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste.
  • heerekayi palya
  • Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape. 
  • heerekayi palya
  • Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !


  • Adjust the quantity of green chilli based on your taste.
  • Sesame seeds powder and peanut forms the base for this gravy. So do not skip it.
  • You can use snake gourd, lady’s finger instead of ridge gourd.
  • This gravy thickens over time. So you can add more water if needed and adjust the salt. 

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !
ridge gourd gravy

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May 14, 2019

Mango Mastani Recipe Pune Style – Mango Recipes

mango mastani
Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

Do check out my other MANGO RECIPES too !

mango mastani pune style

Mango mastani recipe in Pune style

Mango mastani recipe in Pune style

Pune style mango mastani recipe

Cuisine: North Indian
Category: Drink
Serves: Serves 1 to 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Ripe mango - 1
  • Sugar -  1 to 2 tbsp (adjust as per the taste of mango)
  • Boiled, chilled Milk - 1/2 cup
  • Mango ice cream - 2 scoops
  • Chopped Almond, Pista, Cashews, tutti frutti - a handful
  • Glazed cherries - 2 (to decorate)
  • Chopped mango – 2 to 3 tbsp
  1. Wash and slice mango skin. Chop it.
  2. Grind to a thick, pourable milkshake adding milk and sugar.
  3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
  4. Garnish with nuts, tutti frutti chopped mango and a cherry !
  5. Serve immediately !
  • Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down.

  • In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree.
  • mango mastani recipe
  • Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy ! mango mastani recipe


  • For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake.
  • Tutti frutti is optional.
Try this easy, yummy mango mastani and enjoy !

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January 18, 2019

Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

 Kavuni arisi recipe
 Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India. Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Back rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days. Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours. Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies. Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it. Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

Check out more Chettinad special recipes !

Kavuni arisi recipe

Kavuni arisi recipe

Kavuni arisi recipe Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

Cuisine: Chettinad
Category: Sweet
Serves: Serves 4
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8 Hours 20 Minutes

1 cup = 240ml
  • Black rice / Kavuni arisi - 1/2 cup
  • Water - 2 to 2.5 cups
  • Sugar - 1/2 cup (I used 1/3 cup)
  • Grated coconut - 1/2 cup
  • Ghee - 1 tbsp
  • Cashew nuts – Few
  • Cardamom powder – 1/2 tsp (optional)


  • Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours.
  • In a pressure cooker base, take 5 cups of water. Add the soaked kavuni arisi draining excess water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy. After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic.  Quantity of water and number of whistles to pressure cook depends on the age of rice.(Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).
Kavuni arisi recipe
  • After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.   If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut. 
Kavuni arisi recipe
  • After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !
Kavuni arisi recipe
  • Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
  • Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
  • There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

Try this yummy Chettinad special Kavuni arisi recipe. You will love it !
Chettinad Kavuni arisi recipe
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January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field 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 recipe

Avarekalu uppittu / Avarekalu rava upma recipe

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

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
    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 !

    • 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.
    • avarekalu uppittu
    • 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.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • 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).
    • avarekalu uppittu
    • 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. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !


    • 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 !
    Avarekalu uppittu recipe

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