Friday, 17 January 2014

Avarekalu Uppittu(Upma)

Avarekalu  is abundant during winter  and now we find it Bangalore very easily. This needs lot of time to separate the bean from the pod. If you want to fry it then there is still more work like soaking the beans overnight and peeling it further many dishes can be prepared with this tasty beans. Avarekalu uppittu is a popular breakfast dish in Bangalore I am not aware of the traditional method but this is how we prepare. I have been hooked to it. I like uppittu, not that i have always liked it, but now i do. Anyways, there are certain joints in Bangalore which is very famous for uppittu.IMG_20140116_145501

Prep time:15 mins |Cook time:15 mins
Cuisine : Karnataka recipes

Bombay rava
1 cup
Boiled avarekalu(skinned)
3/4  cup
1 no
1 no
Green chillies
3 slit lengthwise
Turmeric powder
Red chilli powder
2 tbsp.
to taste
3 cups
Coriander leaves
2 tsp
Grated coconut
¼ cup(optional)
 To temper
2 tbsp.
Mustard seeds
1 tsp
Split black gram dal
½ tsp
Bengal gram dal
¼ tsp
Curry leaves
10 no’s
1.Roast the rava with little oil, until the aroma comes out, but take care not to brown it. Keep aside to cool. Dice the onion into slices and tomatoes into small cubes. Heat a heavy bottomed pan, and then add oil, mustard,black gram dal, channa dals and cashewnuts and curry leaves. Next add the sliced onions, green chillies and sauté until they turn a little translucent.upma2 2. Add the avarekalu  and  cook until tender. Now add 2 cups of boiling water into this and mix well.It’s time to add the masala powders. Stir for some time and then add the roasted rava, mix thoroughly making sure no lumps are formed. Stir constantly till it gets thickens.Now add the cubed tomatoes and check for salt.upma3-001 3. Take off from the heat and add lemon juice if desired. Garnish with coriander and grated coconut(optional) and serve hot.upma5 4. Can also be served hot with a pickle or curd on the side... IMG_20140116_145555 We also love some crackers or chips.
You may combine veggies of your choice.You may also dry roast the rava prior or add it without roasting.
Only if you add generous amount of ghee enhances the taste of any upma, but you may adjust accordingly.Grated ginger can also be added if you prefer.


  1. this is close to our kichidi right? looks stunning

    1. Yes Aparna,it is somewhat related to khichidi variety only.

  2. looks so yummy a new variety of upma loved it
    Shobana I am nominating you for the "Liebster award".. Please follow the link to grab your award

  3. Hi Shobana,
    loved this Upma recipe. Tried it and upma came out very delicious.


Ragi(finger millet) Poori