Avarekalu Uppittu | Upma with Surti Beans
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.
Equipment
- Heavy Bottomed Vessel
- Kadai with cover
- Spatula
Ingredients
- 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