Monday, February 25, 2013

Avarekalu Akki Tari Uppittu | Rice Rava Upma with Flat Beans

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During Avarekai season, my mom prepares various varieties ranging from simple snacks to sweets, and uses it in many breakfast and lunch varieties (Usli,saaru, curry, dal, rotti, upma etc.).Not everyone would like these beans for the first time. Its an acquired taste and it was the same with me. I never liked it as a child but now I like it and do not miss preparing a few favorite varieties with them during the season.
We do get good Avarekaalu even in Mumbai and during the season I buy them in large quantities and try to store them in a freezer for later use.I use them in various recipes if I want to add some extra flavor to it.These beans lends a different flavor and taste to the dish if added in moderate amounts.I usually add them in upma,rotti and sometime pair it up with brinjal or aloo. I am sharing a simple Upma recipe today using rice rava and these hyacinth beans.
Avarekalu Akki Tari Uppittu Recipe:
(Serves 2)

1 cup Rice Rava
2 cups Water
1/3 cup tender Hyacinth beans(avarekalu)
1/4 cup grated Fresh Coconut
1 medium Onion,sliced(optional)
3-4 Green chillies,slit
4-5 Pepper corns,slightly crushed
8-10 Curry leaves
1 tsp Urad dal
1 tsp Chana dal
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tbsp Oil
1 tbsp Ghee

  • Pressure cook the tender hyacinth beans for 2-3 whistles with salt until they are cooked.Drain them and keep them aside.
  • Dry roast rice rawa for 2-3 mins ,it does not need to change its color.
  • Heat oil and ghee in a kadai and crackle mustard seeds and cumin seeds.
  • Add chana dal,urad dal and fry until they turn bit red in color.
  • Add slit green chillies,curry leaves,crushed pepper corns and fry until the green chillies wilt.
  • If you are using onions,add sliced onions at this stage and fry them well.
  • Add cooked and drained hyacinth beans to it and fry well.
  • Add 2 cups of water and cover it with lid and let it come to a boil.
  • Add enough salt and roasted rice rava and stir it nicely and cover it and cook for 4-5 mins until the water is absorbed.
  • Add grated coconut at the end and give a nice stir.
Serve it hot with Lemon Pickle /Avakai /Mango Thokku /Podi and sliced cucumber/chips.

  1. The addition of onion is entirely optional,I like to add onions in upma and hence I added.It is your personal choice.
  2. You can even skip the addition of chana dal and urad dal in the recipe and just give simple tempering of mustard and cumin seeds.
  3. Green chillies can be replaced by red chillies or you can use both the chillies in the recipe.It is your wish.
  4. You can add chopped dill leaves for additional flavor.If you are adding them you need to saute them in oil before you add water to it.
  5. The quantity of hyacinth beans can be increased even to 3/4th cup- 1 cup which depends on your choice.
  6. You can follow the same recipe and replace rice rava with normal sooji or bansi rava and make regular upma.You can increase the water quantity to 2 1/2 cups if you want a soft upma.
Also check out other Avarekalu recipes in my blog here.


Pavithra Elangovan said...

I love Avarekalu in any form, even plain avarekaly boiled with little salt is also my fav.. anything with this I am in.. Love the uppittu.. absolutely tempting BF.

Sangeetha Nambi said...

OMG! its soooo tempting...

Prathima Rao said...

To start with even I was not so fond of avare but is one of my top favs now!! Bookmarked this & I just have to try this recipe real soon!!
Prathima Rao
Prats Corner

Akila said...

Yummy upma... Never tried with rice rava

Event: Dish name starts with Q till Feb 28th

anjana said...

Never tried poha with to try this!

amna said...

the fresh green beans looks so good! i hear fresh toor is also in season in mumbai. i have never seen them.

chef and her kitchen said...

@Nagalakshmi Yes Mumbai markets r flooded with various fresh bean varieties ranging from fresh toor, fresh papdi(hyacinth),fresh green peas, fresh chickpeas, fresh rajma, fresh double beans and few other varieties which even I am not familiar...just loving them but very lazy to deseed them

Hasna said...

i thnk i've seen this in supermarkets, bt never tried it... i'll get it nex time i see it

Unknown said...

upma looks very healthy and definitely filling ....

Unknown said...

upma looks too good Prathiba... very tempting ...

Unknown said...

Looks surely bookmarking this and will try when I get the beans..
Btw nags I have seen fresh toor in little India market in Singapore sometimes..

great-secret-of-life said...

yummy it is my fav combo.. but I get fresh ones very seldom here in SG.. Craving for it :-)

Prema said...

wow this too tempting Prathy! lovely clicks...

Unknown said...

This preparation of making Upma using rice rava appears to be nice and tasty.

Indian Khana said...

Adding fresh beans is great idea ...looks yum

divya said...

look absolutely tempting !! Gorgeous

Hari Chandana said...

Looks awesome.. beautiful pictures too :D

Unknown said...

looks healthy upma..nice clicks

lubnakarim06 said...

I always want to taste

lubnakarim06 said...

I always want to try these....but never did it...i don't know why....may be this season I will thry these....recipe sounds yum...

Jeyashris Kitchen said...

Very new and interesting recipe. sounds healthy too

Suma Gandlur said...

Love the new look of the blog. I totally agree that it is an acquired taste. Even now I can manage rotti / uppittu kind but not the hithakabele saaru. :) The upma looks delicious in those eye catchy pics.

Savi-Ruchi said...

my next post is the same :D
Same pinch..

anagha said...

hi... tried this upma but nine was dry like urs.... it was more like mudde ... :-(:-(:-( any tips

anagha said...

tried this... it was super tasty but didn't look like urs :-(:-(:-( it was more a mudde ... any tips

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