Avrekaalu Uppittu is an authentic wholesome dish from Karnataka-India. It is a protein-rich famously known breakfast dish. The main ingredient in this dish is Avrekaalu, which is a seasonal vegetable in Autumn-winter. Botanically this vegetable belongs to beans family and the seeds from the beans are called Avrekaalu / Hyacinth Beans.
Avrekaalu Uppittu is also called 'Masala Upma' and it is spiced with various flavorful ingredients. The sweetness of coconut, the lightly spiced ginger taste and the flavorful coriander with a dash of clarified butter/ghee gives the Avrekaalu Uppittu a heavenly taste.
Avrekaalu Uppittu is served on special occasions along with Kesari Bhath. The combination of these two dishes, sets the right tone of traditional breakfast and well- known as 'Chow Chow Bhath'. In most of the homes in Karnataka, Avrekaalu Uppittu is served during the match making, when the family of prospective groom visits prospective bride's home. It is a cultural belief that in the process of arranged marriage, the prospective bride can win over the hearts of everyone by cooking, serving and presenting this dish in a sophisticated way.
Comes the Autumn-winter season, one may find variety of dishes prepared using this beans across Karnataka. Often, the curry/gravy is prepared with these beans along with the green leafy vegetable and served with Ragi Mudde to achieve the balanced diet. Avrekai / Hyacinth beans is an acquired taste, but once you start liking this vegetable, its a real treat for your taste buds!
Avrekaalu Uppittu is also called 'Masala Upma' and it is spiced with various flavorful ingredients. The sweetness of coconut, the lightly spiced ginger taste and the flavorful coriander with a dash of clarified butter/ghee gives the Avrekaalu Uppittu a heavenly taste.
Avrekaalu Uppittu is served on special occasions along with Kesari Bhath. The combination of these two dishes, sets the right tone of traditional breakfast and well- known as 'Chow Chow Bhath'. In most of the homes in Karnataka, Avrekaalu Uppittu is served during the match making, when the family of prospective groom visits prospective bride's home. It is a cultural belief that in the process of arranged marriage, the prospective bride can win over the hearts of everyone by cooking, serving and presenting this dish in a sophisticated way.
Comes the Autumn-winter season, one may find variety of dishes prepared using this beans across Karnataka. Often, the curry/gravy is prepared with these beans along with the green leafy vegetable and served with Ragi Mudde to achieve the balanced diet. Avrekai / Hyacinth beans is an acquired taste, but once you start liking this vegetable, its a real treat for your taste buds!
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| Avrekai and Avrekaalu |
Ingredients:
1. Wheat Semolina/Bansi Rava/Wheat Rava/Sooji - 1 cup
2. Avrekaalu/Hyacinth beans - 1/2 cup
3. Carrots - 1 no.
4. Tomato - 1 no.
5. Onions - 1 to 2 no.
6. Green Chilies - 4 no.
7. Turmeric - a pinch
8. Salt to taste
9. Oil/Clarified butter (ghee) - 2 tbsp.
Seasoning:
1. Mustard seeds - 1 tsp.
2. Black gram/Urad dal - 1 tsp.
3. Bengal gram/channa dal - 1 tsp.
4. Curry leaves - few
Flavoring:
1. Grated coconut - 2 tbsp.
2. Lemon juice- 1 tsp.
3. Coriander leaves - handful
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1. Pressure cook the Avrekaalu/hyacinth beans with 1 cup water for 2 whistles until it gets tender and cooked.
2. In the meanwhile, chop onions, tomatoes, chilies, carrots and keep it aside. Simultaneously keep 2 1/2 cups of water to boil and once done simmer it for little later use.
3. Take a wide pan, in another stove, dry roast the semolina/sooji until it gets warm enough. Take it onto a plate.
4. In the same pan, heat oil and add mustard seeds. Once the seeds gets spluttered, add bengal gram/channa dal and black gram/urad dal and keep the flame at very low. Once the lentils changes the color to light brown, add curry leaves followed by chilies and onions. Cook all these for around 5 minutes. Now add Tomatoes and cook this too until tender and finally add carrots and pressure cooked avrekaalu seeds with water if any. Add the boiled water too now adding salt.
5. Once the water gets boiling with other ingredients, add the fried wheat semolina and keep stirring. Keep it covered reducing the flame to low and adding coriander leaves, lemon juice and grated coconut. Switch off the flame after 2 to 3 minutes.
Notes:
1. Alternative to Hyacinth beans or Avrekaalu are fresh/frozen peas, soya beans or double beans.
2. The same procedure can be followed for other types of semolina/sooji/rava other than the wheat Rava/sooji/semolina.
3. Grated coconut is optional though this gives the authentic taste to the Avrekaalu Uppittu.
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