Avarekalu Uppittu (Upma with Surti Papdi or Hyacinth Beans)

Today, I am sharing the recipe for a traditional breakfast from Karnataka called Avarekalu Uppittu. This much favoured winter breakfast (or even evening tea-time tiffin) is Upma made with Hyacinth Beans or Surti Papdi. I love the crunchy texture and the subtle change in flavour that the Avarekalu give the Upma.

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While I have made this dish with semolina, you can also make it with rice rava in which case it is called Akki Tarri Avarekalu Uppittu. In addition, this vegan recipe also becomes a gluten-free one.

Some Notes to Help You Make a Delicious Uppittu

• Always pre-cook the Avarekalu. I did this by boiling them on open flame. The beans cook quickly and really do not need pressure cooking.
• After adding the water to the rava, always cook covered. This keep the Upma soft because it traps the moisture.
• You can also add 1/4 cup grated coconut at the very end along with the coriander. I did not add it to keep the dish light.

Other Recipes with Avarekalu

When Avarekalu or Surti Papdi are in season, you could also try:

• Avarekalu Akki Rotti | Rice Flour Pancake with Hyacinth Beans
• Hitikida Avarekalu Saaru: A Winter Recipe from Karnataka

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How to Make Avarekalu Uppittu

1. Pre-cooking the Beans
   1. To a heavy bottomed vessel, add 1/2 cup Avarekalu, 1/2 cup water, and 1/4 tsp salt.
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   2. Over medium flame, cook the beans till they just break apart when pressed between your thumb and forefinger.
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   3. Turn off the heat and set aside.
2. Making the Avarekalu Uppittu
   1. In a kadai or a heavy-bottomed vessel, heat 1 tsp oil.
   2. Add 1/2 tsp mustard seeds and wait till they crackle.
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   3. Add 1 tsp chana dal and 1 tsp udad dal and stir-fry till they are light golden brown.
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   4. Now add 1/2 tsp cumin seeds and stir-fry till the cumin seeds start to change colour.  
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   5. Next, add 1/2 cup finely chopped onions, 2 tsp finely chopped green chillies, 1/2 tsp grated ginger, and a few curry leaves.
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   6. Stir-fry the ingredients till the onion pieces soften and are translucent.
   7. Now add 1/2 cup coarse Rava (semolina) and stir-fry for 2-3 minutes.
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   8. Finally, add 1 cup water, the cooked Avarekalu with the water it was cooked in, and 1/2 tsp salt (or to taste).
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   9. Mix well and cook covered, while mixing occasionally till the water is absorbed and the Upma is well-cooked.
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   10. Add 2-3 tbsp finely chopped coriander and mix well.
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   11. Serve the hot Avarekalu Uppittu immediately.

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Recipe for Avarekalu Uppittu: Upma with Hyacinth Beans

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Avarekalu Uppittu | Upma with Surti Beans

Aruna

Avarekalu Uppittu is a much favoured breakfast in Karnataka during winters, when Avarekalu (Hyacinth Beans or Surti Papdi) is available in plenty.

This traditional dish can be best described as Upma with Aarekalu.The beans lend this dish a nice crunchy texture and a subtle flavour.

While this recipe uses Semolina, you can also use Rice Rava (coarsely ground rice). That would make this vegan dish a gluten-free one as well.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack, Tiffin

Cuisine Indian, Karnataka, South Indian, Vegan, Vegetarian

Servings 2

Calories 265 kcal

Equipment

• Heavy Bottomed Vessel
• Kadai with cover
• Spatula

Ingredients

  

1x2x3x

• 1/2 Cup Rava (Semolina)
• 1/2 Cup Avarekalu (Hyacinth Beans, Surti Papdi)
• 1/2 Cup Onion (Finely Chopped)
• 2 tsp Green Chilli (Finely Chopped)
• 1/2 tsp Ginger (Grated)
• 8-10 Curry Leaves
• 1.5 Cups Water
• 3/4 tsp Salt

For Tempering

• 1 tsp Oil (Sesame Oil, preferred)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Chana Dal
• 1 tsp Udad Dal

Other Ingredients

• 2 tbsp Coriander (Finely Chopped)
• 1/4 Cup Coconut (Grated)

Instructions

 

Pre-cooking the Beans

• To a heavy bottomed vessel, add 1/2 cup Avarekalu, 1/2 cup water, and 1/4 tsp salt.

Cook the avarekalu

• Over medium flame, cook the beans till they just break apart when pressed between your thumb and forefinger.
• Turn off the heat and set aside.

Making the Avarekalu Uppittu

• In a kadai or a heavy-bottomed vessel, heat 1 tsp oil.
• Add 1/2 tsp mustard seeds and wait till they crackle.
• Add 1 tsp chana dal and 1 tsp udad dal and stir-fry till they are light golden brown.
• Now add 1/2 tsp cumin seeds and stir-fry till the cumin seeds start to change colour.
• Next, add 1/2 cup finely chopped onions, 2 tsp finely chopped green chillies, 1/2 tsp grated ginger, and a few curry leaves.
• Stir-fry the ingredients till the onion pieces soften and are translucent.
• Now add 1/2 cup coarse Rava (semolina) and stir-fry for 2-3 minutes.
• Finally, add 1 cup water, the cooked Avarekalu with the water it was cooked in, and 1/2 tsp salt (or to taste).
• Mix well and cook covered, while mixing occasionally till the water is absorbed and the Upma is well-cooked.
• Add 2-3 tbsp finely chopped coriander and optional 1/4 cup of grated coconut, and mix well.

  Note: I did not add the coconut.
• Serve the hot Avarekalu Uppittu immediately.

Notes

• You can substitute the Semolina with Rice Rava. In this case, you will need about 1.5 cups of water as the rice rava needs more water.
• To make rice rava, just grind raw rice to a coarse powder.
• You can add 1/4 cup of grated coconut at the very end along with the coriander. I did not add it to keep the dish light.
• Always cook the Avarekalu Uppittu covered after adding the rava. This keeps the Upma soft because of the moisture and condensation.

Nutrition

Calories: 265 kcalCarbohydrates: 48 gProtein: 11 gFat: 3 gSaturated Fat: 0.3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gSodium: 918 mgPotassium: 392 mgFiber: 7 gSugar: 4 gVitamin A: 159 IUVitamin C: 84 mgCalcium: 60 mgIron: 4 mg

Keyword Avarekalu Recipes, Avarekalu Upma, Avarekalu Uppittu, Upma with Hyacinth Beans, Upma with Surti Papdi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!