Aavarekaalu uppitu ( Karnataka special during winters...upma made using the tender mochai beans, I used broken rice rava instead of sooji. Called Avarekalu in Kannada, Mochai in Tamil, Lima/Hyacinth beans in English, Surati Papdi in Gujarati and Popati/Vaal in Maharashtra . )
Avere kaalu is a pod like pea . It has a tender green skin which has to be peeled to remove the soft green pods . Avere kai is famous in all parts of Karnataka .and a great favorite among people I have spent a good no of years living In Karnataka, hence I am keen to make all kinds of dishes with this avarekaalu..
Predominantly associated with winters, once in a while I get some here in Chennai too from nearby farms. Winter Season and Avarekaayi - go hand in hand.. People from Karnataka need no introduction to this popular bean. All kinds of popular Kannada cuisine use this bean. Though living in Chennai , am always nostalgic about Kannada cuisine and try to comfort myself by indulging in their simple but tasty recipes.
In my recipe I have used broken rice and made upma using this tender bean./Avarekaalu
Avarekaalu upma makes a great hearty breakfast or can be had even for dinner.
1 cup fine broken rice rava (Arisi upma rava )
1/4 cup tender flat beans cooked till soft.
1/2 tsp mustard sees
sprigs of curry leaves.
1/2 tsp chana dal
2 tbsp oil/ghee
Pinch of asafoetida
2 tbsp finely chopped green chillies/ or 2 broken dry red chillis
1 tsp finely grated ginger.
2 cups water.
Salt to taste.
In a deep pan ,add the oil, let it heat, crackle mustard seeds, add the chana dal, let it turn golden,add the ginger, green chillis / broken dry red chillis ,and some curry leaves, add the cooked tender green beans , ad salt, pinch of asafoetida , and water.
Let the water come to a boil, add the rice rava and give a good stir, keep the flame on very low, cover with lid and cook for couple of minutes.
Within 3 minutes the mixture come s to a cooked stage, stir well to mix the beans and the upma, add some ghee at this stage if you wish.
Serve hot with chutney and sambar.