Microwave Vendakkai Poriyal – Lady’s Finger Curry In Microwave

Recently I started making vendakkai poriyal (Okra fry / Lady’s finger curry) in microwave. Its so easy to make and hassle free. I tried it in my own way by microwaving chopped onion and lady’s finger in high power for 8 to 10 minutes by tossing them twice in the middle. Then did the seasoning. It came out very well. The best part is you don’t have to stand nearby and keep sautéing to remove the slimy texture of vendakkai. Lady’s finger cooks so quickly in less oil. I am happy with my first attempt of making lady’s finger poriyal in microwave. You too give a try and share your feedback with me. Ok, lets see how to make vendakkai poriyal in microwave with step by step pictures.

Check out my vendakkai poriyal - stove top version, Lady's finger poriyal with tomato too !

Microwave vendakkai poriyal recipe / Lady's finger curry in microwave

South Indian lady's finger poriyal in microwave

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Lady's finger / Vendakkai - 20 nos. Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Cooking oil - 1 tbsp To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE VENDAKKAI PORIYAL IN MICROWAVE

1. Wash and pat dry lady’s finger with a towel. Chop into small roundels.
2. In a microwave safe bowl, take the chopped vendakkai, chopped big onion, turmeric, sambar powder and salt.
3. Add a tbsp of cooking oil and mix well to coat the vegetable.
4. Microwave in high power (800w) for 6 to 8 minutes. Open the microwave once in 2 minutes and stir it well.
5. Remove the lady’s finger after its cooked soft. In a small kadai, temper mustard, urad dal, cumin and curry leaves, add to the poriyal. You can add grated coconut if you like.

METHOD - STEP BY STEP PICTURES

Wash the lady’s finger. Pat it dry using a cloth towel. Chop into small roundels. Wash and peel the onion skin. Chop into small squares. In a microwave safe bowl, take the chopped lady’s finger, onion, turmeric powder, sambar powder and salt. Pour a tbsp of cooking oil and mix well to coat the pieces. Microwave in high power (800w) for 2 minutes. Open the microwave and remove the bowl. Mix well. Again cook for 2 minutes. Lady’s finger starts to cook and becomes slimy leaving out threads. Mix well and cook for 2 more minutes. Open and mix again. Cook till sliminess goes off and lady’s finger becomes soft. It shrinks in quantity too. It took total 8 minutes for me. Time may vary based on the power of your microwave oven. Once its cooked soft, remove. Temper mustard, urad dal, cumin seeds and curry leaves in a small kadai. Add to lady’s finger poriyal. Mix well and serve ! Optionally you can garnish the poriyal with grated coconut.

Note

You can red chilli powder instead of sambar powder. For variations you can add one finely chopped tomato along with lady’s finger. It also helps to remove the sliminess quickly.

Try this easy vendakkai poriyal in microwave quickly and enjoy !

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Beetroot Rice Recipe – Beetroot Pulao – Beetroot Recipes

Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job. 

All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful.  Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.

Beetroot rice / Beetroot pulao recipe

Beetroot rice / Beetroot pulao recipe for lunch box.

Cuisine: Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Beetroot - 1 ( 3/4 cup chopped beetroot) Green peas - 2 tbsp ( optional) Basmati rice - 1 cup ( I used loose basmati rice used for making hyderabadi biryani) Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Bay leaf - 1 Star anise - 1 Shahjeera / Black cumin seeds - 1/2 tsp Cashew nuts - few Big onion - 1 (finely chopped) Ginger garlic paste - 1 tsp Green chilli - 2 to 3 Dhania powder / coriander seeds powder - 1 tsp Garam masala powder - 1/2 tsp Water - 1.5 cups Salt - as needed

HOW TO MAKE BEETROOT PULAO

1. Wash the basmati rice and soak in water for 15 minutes.
2. Wash and peel the beetroot skin. Chop into small pieces and set aside.
3. Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
4. Saute the whole garam masala one by one. Then add cashew nuts, onion.
5. Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
6. Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
7. Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
8. Open and fluff the rice gently. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside. Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent. Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.   Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame. Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out. After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips ! Enjoy !

Note

Adjust the quantity of green chilli as per your taste. You can use red chilli powder instead of green chilli but taste of pulao varies.

Try this yummy, colorful beetroot pulao and share your feedback !

Technorati Tags: beetroot pulao,beetroot rice,beetroot pulao recipe,beetroot recipes,how to make beetroot rice,how to make beetroot pualo.

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Tindora Rice / Kovakkai Sadam Recipe / Ivy Gourd Rice

Tindora rice / ivy gourd rice known as Kovakkai sadam in Tamil (Dondakaya annam in Telugu) is an easy, yummy Indian lunch box recipe . As many of my readers are asking me to share more rice varieties for lunch box, I thought of posting this easy, one pot rice recipe made using our Indian pressure cooker.

As this recipe has no grinding job, you can prepare it easily under 15 minutes. Ideal for bachelors and working women to pack it for lunch box. I adapted this recipe from

Sailus blog. I made some variations  and tried it without coconut as per my convenience. It came out really well. Sendhil and Raksha are not a fan of tindora vegetable. Still they liked this rice. I am sure your family would love it too. 

Do try it once and share your feedback with me. For variations, you can make the tindora masala separately and mix with leftover rice or freshly cooked rice. Ok, lets see how to make kovakkai sadam / tindora rice with step by step pictures.

Check out my 40+ Vegetable biryani and pulao recipes. 

Also see my other rice varieties for lunch box. 

Tindora rice / Kovakkai sadam

How to make tindora rice easily in a pressure cooker for lunch box.

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Basmati rice - 1 cup ( I used loose basmati rice bought from Metro) Tindora/ Kovakkai / Ivy gourd - 15 Big onion - 1 (finely chopped) Green chilli - 1 or 2 Ginger garlic paste - 1 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Turmeric ;powder - 1/2 tsp Lemon juice – as needed Coriander leaves + mint leaves - 2 tbsp Water – 1.5 cups Salt – as needed To saute Cooking oil + ghee - 2 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 Bayleaf - 1 Black stone flower / kalpasi - 1 Cumin seeds - 1/2 tsp

HOW TO MAKE TINDORA RICE / KOVAKKAI SADAM

1. Wash and soak basmati rice in water for 15 minutes.
2. Wash and slice tindora / kovakkai into thin vertical slices.
3. Wash and chop onion. Set aside.
4. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala spices.
5. Saute onion, gg paste, green chilli. Add chopped mint+coriander leaves, sliced kovakkai and saute well.
6. Add spice powders and mix well. Lastly add water and salt. Mix well.
7. When the water roll boils, add the basmati rice. Mix gently.
8. Pressure cook for one whistle in low flame. Add lemon juice. Fluff the rice and serve hot with onion raita !

METHOD - STEP BY STEP PICTURES

Wash and soak basmati rice in water for 15 minutes. In the mean time, wash and slice tindora/ kovakkai. Trim off the top and bottom. Then cut into thin slices vertically. I chopped into 6 thin vertical slices. Wash and chop onion finely. Heat oil + ghee in a pressure cooker base. Once its heated, saute cinnamon, cloves, bay leaf and black stone flower. Add onion, green chilli. Saute till transparent. Then add ginger garlic paste. Saute till raw smell goes off. Now add the chopped mint + coriander leaves. Mix well. Add kovakkai pieces. Saute in medium flame till it starts to shrink. Then add turmeric powder, red chilli powder, coriander seeds powder and salt. Mix well. Lastly add water and let it roll boil. Add the washed rice. Mix gently. Close the cooker. Keep the flame high till vapor comes out.  Put the weight valve. Reduce the flame completely, cook for one whistle. It may take 8 to 10 minutes. Switch off the flame.  Remove the cooker lid after the steam is released completely.   Add lemon juice. Fluff the rice gently using a fork like ladle. Remove in a plate and serve hot with onion raita or any kurma, chips ! Enjoy !

Note

Adjust the quantity of spices as per your taste. You can use seega samba rice / Jeera rice or raw rice instead of basmati. I did not soak basmati. So I used 1.75 cups of water to make soft rice.

Try this easy, yummy, interesting tindora rice for your lunch box and enjoy !

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Bitter Gourd Thokku / Pavakkai Thokku Recipe

Bitter gourd is one of my favorite vegetables. So I love to try varieties of bitter gourd recipes in my kitchen. Recently I tried this yummy bitter gourd thokku recipe for rice (pavakkai in Tamil, Karela in Hindi) from Sangeetha’s blog. Its basically an onion, tomato, bitter gourd curry very similar to our Tamil nadu style tomato thokku. As usual I tried this bitter gourd thokku in an easy way by using my pressure cooker. It came out so well with a combination of tangy, sweet and mild bitter taste. It was so easy and quick to make in a pressure cooker. It tastes great when mixed with plain rice drizzled with few drops of sesame oil. It goes well with curd rice and chapathi as well. The bitterness is not much visible in this recipe as we are adding tomato, tamarind and jaggery. Also slicing the bitter gourd thinly helps to reduce the bitterness. If you are a bitter gourd lover, you must try this recipe. You will love it for sure. This pavakkai thokku stays good for 10 days or more when refrigerated. If kept outside, it stays good for 2 days. So you can pack it for travel too. But use a clean spoon to handle it. Ok, lets see how to make this easy, yummy bitter gourd thokku recipe with step by step pictures.

Check out my bitter gourd poriyal, pavakkai pitlai, pavakkai puli kulambu, Andhra style Kakarakaya pulusu, Bitter gourd biryani, Bitter gourd chips and bitter gourd masala curry.

Bitter gourd thokku recipe / Pavakkai thokku

How to make bitter gourd thokku / pavakkai thokku easily in a pressure cooker.

Cuisine: South Indian

Category: Side dish for rice

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bitter gourd - 1 no (big sized, thinly sliced) Big onion - 2 nos. (finely chopped) Ripe tomato - 2 nos.(finely chopped) Garlic cloves - 5 (finely chopped) Tamarind extract - Big gooseberry size Powdered Jaggery - 1 tbsp (adjust) Red chilli powder - 1.5 tsp to 2 tsp Coriander powder - 1 tsp Turmeric powder - 1/2 tsp Salt & water - as needed To Temper Cooking oil or Gingely oil - 4 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds / Jeera - 1/4 tsp Curry leaves - Few Hing / Asafetida - 1/4 tsp

HOW TO MAKE BITTER GOURD THOKKU

1. Wash and chop bitter gourd into small thin slices. It helps to reduce bitterness.
2. Chop onion, garlic, tomato finely. Heat oil in a pressure cooker base.
3. Splutter mustard , urad dal, cumin seeds, curry leaves and hing.
4. Add finely chopped onion and garlic. Once transparent, add sliced bitter gourd.
5. Add turmeric powder and salt. Mix well and saute for 5 minutes till its quantity reduces slightly.
6. Now add tomato and saute till it becomes mushy. Add chilli powder and coriander powder.
7. Mix till raw smell goes off. Lastly add 1/4 cup of tamarind extract, powdered jaggery. Mix well.
8. Pressure cook in low flame for one whistle. Remove the lid after the steam is released.
9. Mix and boil if thokku is watery. Once its thick, you can remove and cool down.
10. Yummy Pavakkai thokku is ready ! Store in a clean box and refrigerate it. Enjoy with plain rice, curd rice and chapathi

BITTER GOURD THOKKU - STEP BY STEP PICTURES

Wash and chop bitter gourd into small, thin slices. Slicing thinly helps to remove bitterness. You can mix the chopped bitter gourd pieces  and salt. Keep it aside for 15 to 30 minutes. Squeeze and drain the water. It also helps to reduce the bitterness. But its nutritional value is lost. So I don’t do this way. I just chop the BG thinly. Similarly chop onion, garlic and tomato into very small pieces. Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add onion, garlic and saute till transparent. Now add thinly sliced bitter gourd, turmeric powder and salt. Saute for 5 minutes in medium flame till bitter gourd shrinks in quantity slightly. Add tomato pieces. Saute till it turns mushy. Then add chilli powder and dhania powder. Mix well till its raw smell goes off. Lastly add 1/4 cup of tamarind extract, jaggery and mix well. You can add very little water if the thokku is too thick. Close the pressure cooker lid. Keep the flame high till steam comes out. Put the weight valve and simmer the flame completely. Cook in low flame for one whistle. Open the cooker lid after the steam is released. If you find there is excess water in the thokku, boil for sometime till its thick. Switch off the flame and remove in a clean bowl. Let it cool down. Store in a refrigerator. It stays good for 10 days. You can enjoy with plain rice, curd rice, chapathi, idli dosa too. Enjoy !

Note

Adjust the quantity of chili powder as per your taste. Do not skip jaggery. It gives a mild sweet taste to this thokku. Make sure there is no excess water in the thokku. It will reduce its shelf life.

Try this easy, yummy bitter gourd thokku and enjoy !

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Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy/ hyacinth beans) as side dish. Avarebele dosa was so good. I loved it very much👍 . 

This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home. 

Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.


Check out my other AVAREKALU RECIPES too !

Also see my other DOSA VAREITIES if interested.

Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 5 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Hitikida avarekalu / Pressed hyacinth beans - 1 cup Big onion - 2 (finley chopped) Green chilli - 1 (finely chopped) Coriander leaves - a handful (-do-) Dill leaves / sabsige soppu - a handful (-do-) Cumin seeds - 1/2 tsp Salt - as per taste Dosa batter - 2 cups Cooking oil - to drizzle over the dosa

HOW TO MAKE AVAREKALU DOSA

1. Wash and pressure cook hitikida avarekalu in high flame for one whistle.
2. Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
3. Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
4. Mix well and set aside. Topping for avarebele dosa is ready.
5. Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
6. Keep the flame low. Spread the avarekalu mixture all over the dosa.
7. Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
8. Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.

METHOD - STEP BY STEP PICTURES

To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin.  You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly. Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside. In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready. Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly. Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa. Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt. Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving. In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome ! Enjoy !

Note

Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe. You can use the same masala and make avarekalu stuffed idli too. Adjust the quantity of green chilli as per your need. I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala. Drizzle some ghee along with oil for better taste.

Try this healthy avarekalu dosa at home and enjoy !

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

 

 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. Black 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

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

Cuisine: Chettinad

Category: Sweet

Serves: 4

Prep time: 8 Hours

Cook time: 20 Minutes

Total time: 8 Hours 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml 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)

How to make kavuni arisi - METHOD

Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours. Use clean water to soak.  In a pressure cooker base, take 2.5 cups of water. Add the soaked kavuni arisi along with remaining water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy.  Switch off the flame.  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). 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 (optional) in fire OFF.  No need to keep the flame on while adding sugar. 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.  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 !

Note

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 !

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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 !

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