September 20, 2018

Avarekaalu Uppit | Hyacinth Beans Upma

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As you all know by now, Avarekaalu is a very famous bean used widely in Karnataka and my all time favorite too . 

Avarekaalu uppit is a sumptuous and filling breakfast . Avarekaalu uppit or upma can be made either with rice rava or regular rava,I prefer using regular rava and the taste is simply out of the world. 

** post and photos updated on 7th July 2022

I have already blogged the famous recipes Avarekalu Akki Roti , Avarekalu Kootu  and Avarekaalu Mixture (crispies ),do check them out as well.

The main ingredient in Avarekaalu Upma is boiled avarekaalu whose crunch is felt in every bite. Use fresh and tender avarekaalu /hyacinth beans for the best taste and flavor . I always prefer using fresh beans rather than frozen or dehydrated.  You may freeze the beans ,but I personally don't like hence I use it only when it is available aplenty in the season.
 Pair it with some piping hot Pineapple Kesari or Kesari Baath, you can treat your family to a royal breakfast and trust me your family will be all praises for you!

Preparation Time : 20 mins
Cooking Time : 20 mins
Complexity : medium

1 cup rava /sooji/ semolina (100 gms approx)
2 cups water ( 200 ml)
20-25 grams boiled avarekaalu / papdi / mochai
1 large tomato chopped
2-3 green chillies finely chopped
small piece of ginger finely chopped
few curry leaves
1-2 tsp rasam powder
pinch of haldi
2-3 tablespoons oil or ghee (skip ghee for vegan)
1 tsp mustard seeds
2 tsps udad dhall + channa dhall (black gram + benagal gram)


  • In a wide kadai / pan , heat the oil / ghee and splutter the mustard seeds , channa dhall,udad dhall until the dhalls turn golden brown .  Keep the water for boiling side by side.
  • Fry the chillies, ginger and curry leaves until you get a nice aroma . Add the asafoetida and haldi in the end and make sure the haldi does not burn.
  • Add the rava and roast it well till the rava gives out a fragrant roasted aroma .Take care not to burn the rava by over roasting. 
  • Add the boiled beans, salt as needed and mix it well , slowly and carefully pour the boiling water and stir quickly to avoid lump formation.
  • Add in the tomatoes, rasam powder and mix it well. Close with a lid and let the upma cook for 4-5 mins ,until the rava soaks up all the water and the rava is nicely cooked .
  • Turn off the stove, let it rest for  5 mins. Garnish with some fresh corriander and add a dollop of ghee over the upma and mix it well.
  • Serve it hot with a chutney of your choice or even plain thick curd is a good combination.

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  1. Avarekaalu uppit was the favourite dish of my late mother in law. She loved to have it atleast once during the season. Nice share Priya.

  2. uppit usually causes a divide in the family!! Averekalu uppit however turns no noses in my house. i will love to have tons of averekalu than the frozen ones we get!

  3. The only way I use papdi or avarekaalu is as a sabji. What a wonderful idea to use them for a breakfast dish.Avarekaalu uppit looks so tempting.

    1. Avrekaalu uppit is a delicacy in Bangalore and people go crazy by it :-)

  4. I use avrekallu as vegetable never tried using as a main ingredient. Love this upma I need to make delicious avrekallu upma. Soon will make.

    1. If you love Upma,then this avarekaalu upma will definitely steal your heart

  5. OH wow! we have to meet soon. It is six years since I saw averekalu! now I i will love some, but cant get. I am going to plan my trip and come over to you.

    1. Pls do come over Seema ! Would love to meet you :-)

  6. Ahh u got me craving for both Bangalore and avarekaalu. Addition of rasam powder is totally new and would love to try it. Amma sometimes used to make a variation with vangibhath powder in this uppit - kalyani


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