Wednesday, December 27, 2017


When the season of Avarekai begins, it is very common for south indian (Karnataka) people to prepare anything and everything using avarekai.
My mom makes Avarekalu uppittu, hitkidha avare bele uppittu, hitkidha avare bele pulao, Avarekalina akki rotti  avarekalina sappaniru and the list goes on….

Sometimes a basic Upma can be very boring but adding these avarekalu adds a different taste to the dish.


1 cup bansi rava

1/2 cup avarekalu
1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

1 tomato chopped 

3-5 green chilli cut into length wise

1/2 table spoon lemon juice

2 table spoon oil

1/2 tea spoon jeera

1/4 cup grated coconut

salt to taste


1.   Fry the rava in a kadai until it reaches to light golden yellow colour.

2 Cook the flat beans in a cooker for 1 whistles by adding pinch of salt. Filter the water and keep it aside.
3.   Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and black gram. Sauté till the split Bengal and black gram turn lightly browned.
4.  Add  green chillies and tomato,  fry well. Now add 2cups of water and salt to it  and mix well. When the water started to boil, add coconut , lemon juice and cooked flat beans and rava and cook it with a closed lid in a low flame

5 Lastly add chopped coriander leaves and mix well.

6. Serve hot with ghee.

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