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.

Prep time:15 mins |Cook time:15 mins

Cuisine : Karnataka recipes

Ingredients	Quantity
Bombay rava	1 cup
Boiled avarekalu(skinned)	3/4  cup
Onion	1 no
Tomato	1 no
Green chillies	3 slit lengthwise
Turmeric powder	pinch
Red chilli powder	2 tbsp.
Salt	to taste
Water	3 cups
Coriander leaves	2 tsp
Grated coconut	¼ cup(optional)

 

To temper

Oil	2 tbsp.
Mustard seeds	1 tsp
Split black gram dal	½ tsp
Bengal gram dal	¼ tsp
Curry leaves	few
Cashewnuts	10 no’s

 Method

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.

 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.

3. Take off from the heat and add lemon juice if desired. Garnish with coriander and grated coconut(optional) and serve hot.

4. Can also be served hot with a pickle or curd on the side... 

 Notes

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.