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Avarekalu uppittu

Avarekalu means  Lilva beans as  in English,Surti papdi as  in Hindi and the Kannada name is Avarekalu. Lilva beans is abundant during winter  and now we find it Mangalore very easily.When we were kids my Papas sister used to send it across to Mangalore from Shimoga in whole lots during the season since they had, have their own bus(public transport)….It is very famous in Bangalore side.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 which we say Hichkunu in Konkani..As the Hindi dialogue says,Kuch paane ke liya, kuch khona padtha hain ya kuch dena padtha hain and here it is the time….Many dishes can be prepared with this tasty beans,Avarekalu uppittu is a popular breakfast dish in Bangalore of the Kannadigas.I am not aware of the traditional method but this is how we prepare.This recipe and dish was contributed by my bhabhi Santoshi,so I thank her very much.

Fine semolina(bombay suji)-1 cup
Boiled avarekalu-1/2 cup
Boiled green peas-1/4 cup
Carrot-2 tbsp ,parboiled(optional)
Onion-1,slit lengthwise
Tomato-2 ,chopped
Green chilly-2-3,slit into 2
Turmeric powder-a pinch
Salt-to taste
Sugar-1 pinch
Water-2 1/2 cups
Coriander leaves-2 tsp,for garnish

To temper:
Ghee-2 tbsp
Mustard seeds-1 tsp
Split black gram dal(urad dal)-1/2 tsp
Curry leaves- few
Cashewnut – 10-12 bits
  1. Take a kadai,heat ghee,splutter mustard seeds,urad dal,curry leaves,cashew bits and haldi powder and fry for a minute in simmer.
  2. Add onions and fry for 5 minutes,add tomatoes,green chilly,avarekalu, carrots,green peas and water and take a boil.
  3. Add salt to taste,sugar,fine rawa  and take a boil and  simmer and cook until it gets cooked.
  4. Garnish with coriander leaves.

My notes:
Cook the lilva beans in cooker for a whistle  adding salt.
You may store the lilva beans for a year by storing it in the freezer in a ziplock or an airtight container.
You may combine veggies of your choice.
You may also dry roast the rawa 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.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

One comment

  1. Interesting recipe Saigeetha 🙂 we usually call this rawa upma in south india

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