Avarekalu Uppittu | Avarekalu Uppittu Recipe | Rava Upma

avarekalu uppittu

Avarekalu uppittu or avarekalu rava upma is a super-tasty food. It is common to make this dish in the avarekalu season, which runs from November to February. This uppittu has extra nutrition too, because of the proteins in avarekalu. Give the avarekalu uppittu a try, and you are most likely to make this food often.

A highlight of the avarekalu uppittu recipe is it has few, simple steps. Thanks to this trait of this recipe, you can consider this food if you want to prepare a breakfast or light evening food in a hurry.

Food Fact
avarekalu or Indian flat bean
Avarekalu or Indian bean may reduce the cholesterol levels1.

Rava and, of course, avarekalu, take the spotlight in the avarekalu uppittu recipe. The two of the other items that add to the taste and health value of this upma include tomato, ginger and turmeric. The remaining items are the same you use in the day-to-day preparation of food.

What type of rava should you use to make this uppittu? Local or medium rava should be used to make this dish. Other types of rava can also be used, but the water quantity you've to use will differ.

Do not forget to use hing or asafoetida, because it takes the taste of this uppittu several notches higher.

Use only fresh, small and tender avarekalu to make this uppittu tastier.

You can eat avarekalu uppittu or upma without a side dish. If you want to make this food more lip-smacking, coconut chutney is a superb choice. Do not have the time to make this chutney? Use an instant lemon pickle or potato chips.

Fresh curd or yogurt, as a side dish, not only boosts the taste of this food, but also increases its health weight.

Relish avarekalu uppittu hot, mixing it with a few drops of lemon juice or a teaspoon of home-made ghee.

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1. Local rava or medium rava 1/2 cup
2. Avarekalu (flat beans, field beans, Indian beans, pachai mochai or hyacinth beans) 1/2 cup
3. Oil about 2 tablespoons
4. Hing few pinches
5. Mustard 1/4 teaspoon
6. Chana dal 1/2 teaspoon
7. Urad dal 1/2 teaspoon
8. Jeera 1/4 teaspoon
9. Curry leaves 2 sprigs
10. Green chilies, cut into pieces, 2-3 or to taste
11. Onion, chopped, 1
12. Tomato, chopped, 1
13. Ginger, chopped, 1/2 teaspoon
14. Turmeric 1/8 teaspoon
15. Coconut gratings 2-3 tablespoons
16. Coriander leaves 10-12 sprigs
17. Cinnamon 1/2-inch piece
18. Clove 2
19. Salt to taste
20. Water 1-and-3/4 cup

How to make Avarekalu Uppittu or Upma?

avarekalu uppittu video

1. Select avarekalu, which is fresh, tender, small and green.

Wash the avarekalu. Keep aside.

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Pressure cook avarekalu in 1/2-cup of water and some salt till 1 whistle.

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2. Add coconut gratings, cinnamon, clove and coriander leaves to a mixer jar.

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Grind to a coarse mixture.

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3. Dry fry the rava, till you get the aroma and it turns to light golden-
brown, in a thick-bottom utensil.

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Transfer the rava to a different utensil.
4. Heat oil in the same utensil till the oil becomes hot.

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5. Add hing. Mix.

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Add mustard seeds.

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6. Add chana when the mustard starts to splutter. Mix.

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Add a tablespoon of peanuts along with the chana to make the avarekalu uppittu tastier and more nutritious.
7. Add urad dal and jeera.

Fry till the dal turns light golden-brown.

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8. Add curry leaves. Mix.

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9. Add onion and chilies.

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Fry till onion becomes soft.

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10. Add turmeric.

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Fry for a few seconds.
11. Add tomato and ginger.

Fry till the tomato becomes hot.

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12. Bring to boil 1-and-1/4 cup water and add it to the mixture.

Add salt, ground mixture and avarekalu and the water used for cooking it.

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Mix and cover.

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Set flame to high.

Bring the water to roll-boil.

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13. Add the rava slowly, in a circular motion, to the bubbling liquid mixture.

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Mix till the mixture absorbs most of the water.

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14. Cover with a lid.

Turn the flame to low.

Cook for 3-4 minutes.

Remove the lid. Mix.

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If the rava has not absorbed the water completely, cook for some
more time.

Cover. Switch-off the stove.

Let the utensil stand for 4-5 minutes.
15. Avarekalu uppittu or upma is ready.

avarekalu uppittu final

TIPS Avarekalu Uppittu
1. Do not mix too many times because the uppittu or upma may become sticky.
2. Add a few cloves of garlic along with onion to make the uppittu easily digestible.