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 . I have mentioned two famous recipes already in my blog using these beans.
Avarekalu Akki Roti and Avarekalu Kootu . Today's recipe is yet another famous as we all as a sumptuous and filling breakfast . The main ingredient is boiled avarekaalu whose crunch is felt in every bite . A very simple and a yummy breakfast from Karnataka.

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

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1 cup rava /sooji/ semolina (100 gms approx)
2 cups water ( 200 ml)
20-25 grams boiled avarekaalu / papdi / mochai
1 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
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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