Saturday, January 4, 2014



I am sharing with you my recipe for Avarekalu Upittu which is what upma is generally called here in Bangalore. The method of making this is fairly similar to how you would make the standard upma.
The avarekalu add a special taste of their own and today's dish was served with spicy Tomato Thokku.

Yesterday we visited the Avarebele Mela in VV Puram in South Bangalore. Running from December 27, 2013 to January 7, 2014 this festival is about dishes made primarily with Hyacinth Beans/ Avarekalu.

Some of you who haven't come across this before may be surprised to know the wide variety of dishes made out of Avarekalu. Apart from the more common Dosa, Upma /Upittu/Paddu, you also have Payasa and Jilebi!

  • Medium Rava, (Semolina), 1 cup
  • Cooked Avarekalu (Hyacinth Beans), 1 and 1/2 cups
  • Water, 2 cups
  • Onion, small, 1
  • Curry leaves, 1 sprig
  • Green Chillies, 3-4
  • Turmeric powder, 1/4 tsp
  • Black gram dal (Urad Dal), 1 tsp
  • Bengal gram, (Channa Dal) 1 tsp
  • Mustard seeds, 1 tsp
  • Salt, to taste
  • Oil,  2 tbsp
  • Juice of lemon, 1-2 tsp
In a non-stick kadai, on low heat, roast the rava until it becomes light brown, and gives off an aroma
Keep aside
Slit the green chillies, and chop the onion. Keep aside
Heat oil in the kadai on medium flame. Add the mustard seeds and when they splutter, add the Bengal gram and the Black gram dal
When the dals change colour, add green chillies, and curry leaves
Add the chopped onion and saute till translucent 
Add 2 cups of water, turmeric powder, and salt to taste. Bring to a boil
Now add the cooked avarekalu
Next add the roasted rava, little at a time, stirring continuously to ensure lumps are not formed
Keep the kadai covered and cook over medium flame for 2-3 minutes
Stir and cook for 1-2 minutes more till the upma is done
Squeeze some lime juice and mix well
Serve hot.

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