Karnataka Avarekai Upma – A Savory South Indian Breakfast Recipe

Karnataka Style Avarekai Upma (Steel Awarekai Upma) Recipe

Introduction

Karnataka Style Avarekai Upma, also known as Steel Awarekai Upma, is a traditional and delightful breakfast dish from the southern part of India, especially popular in Karnataka. This savory dish is made from semolina (sooji/rava), Avarekalu (also known as lilva beans), and a blend of aromatic spices. Rich in flavors, it’s a perfect meal for a nutritious start to the day. The addition of grated coconut and ghee gives it a wholesome, aromatic texture, making it a delightful experience. Traditionally served with coconut peanut chutney and a comforting jaggery coffee, this dish is sure to satisfy your morning cravings.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Cuisine: Karnataka

Course: South Indian Breakfast

Diet: Vegetarian

Instructions:

1. Roast the Semolina (Rava):
   Begin by heating a pan over medium heat. Dry roast the semolina (sooji) until it turns golden brown. Once done, set it aside to cool.

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2. Prepare the Avarekalu Beans:
   In a separate saucepan, add the Avarekalu beans and water. Add salt to taste and bring it to a boil. Once the beans are cooked, turn off the flame and drain the water. Keep the boiled beans aside.

3. Boil Water:
   In another saucepan, heat 3 cups of water and keep it ready for later use.

4. Tempering:
   In a large pan, heat sunflower oil over medium flame. Add the mustard seeds, urad dal, chana dal, and cumin seeds. Allow the seeds to crackle and fry for a few seconds. Add curry leaves, which will sizzle and release their aroma.

5. Sauté Vegetables:
   Add the chopped onions to the tempering and sauté until they turn golden brown. Once done, add the slit green chilies, grated ginger, turmeric powder, and the boiled Avarekalu beans. Toss everything together and allow the flavors to meld for a minute.

6. Add Roasted Semolina:
   Add the roasted semolina (rava) to the pan and mix well, ensuring the rava absorbs the flavors from the spices and vegetables.

7. Add Boiling Water:
   Gradually pour the hot water into the rava mixture while stirring continuously to prevent lumps from forming. Mix well until the water is absorbed and the upma begins to cook.

8. Cook the Upma:
   Let the upma cook on low flame for 5-7 minutes until the semolina is fully cooked and the water is absorbed. Check for seasoning, adding more salt and crushed black pepper if needed.

9. Finish with Coconut and Ghee:
   Once the upma is cooked, stir in the grated dry coconut and a tablespoon of ghee. Toss everything well to ensure the coconut and ghee are evenly distributed throughout the upma.

10. Serve and Enjoy:
    Serve your Karnataka Style Avarekai Upma hot, ideally with a side of Coconut Peanut Chutney and a warm cup of Jaggery Coffee Without Milk. This combination is perfect for a satisfying and flavorful South Indian breakfast.

Tips for the Best Avarekai Upma:

• Roasting the Semolina: Ensure that the semolina is roasted well until it’s golden, as this step enhances the flavor of the upma.
• Use Fresh Beans: If fresh Avarekalu beans are unavailable, you can use frozen or dried beans. If using dried beans, soak them overnight for faster cooking.
• Ghee for Richness: Adding ghee at the end of the cooking process enhances the flavor and gives the dish a rich, silky texture.
• Customization: Feel free to adjust the spice level according to your preference by adding more or fewer green chilies.

Enjoy this wholesome, comforting dish that embodies the essence of Karnataka’s breakfast tradition!