Avarekai translates to Lima beans/ Field beans in English. Uppitttu is Kannada word for upma. Fresh lima beans is widely used in Karnataka cuisine. Many dishes like palya,saru and sagu is prepared using this fresh beans. Dried variant too is used in many dishes. Freshly peeled beans is found in abundance during the winter season. In Tamil it is called Mochai payiru/ Mochakottai, in Hindi it is Val. I prepared semolina upma today with fresh beans. Beasides the flavour,it has immense nutritive value.
INGREDIENTS
AVAREKAI/ LIMA BEANS- 3/4 CUP
SEMOLINA- 1 1/2 CUP
WATER- 3 CUPS
SALT TO TASTE
TURMERIC POWDER- 1/8 TSP
ONIONS- 2 NOS
GREEN CHILLIES- 3 NOS
GINGER GRATED- 1 TSP
COCONUT GRATINGS- 1 1/2 TBSP
FOR SEASONING
OIL- 1 TBSP
URAD DAL- 1 TSP
GRAM DAL- 1 TSP
CUMIN SEEDS- 3/4 TSP
CURRY LEAVES- 1 SPRIG
METHOD
Wash lima beans thoroughly and boil it along with salt till it becomes soft.
Dry roast rava/semolina and keep it aside. In a pan heat oil and add mustard. When it starts to splutter add urad dal,gram dal and cumin seeds.
Over the seasoning add chopped onions,chopped green chillies,curry leaves,ginger and fry well till the onions turn translucent.
Add roasted rava/semolina over the sauteed ingredients along with boiled beans.
Boil three cups of water. Pour the hot water over the rava and simmer in mild heat.
Now add the coconut gratings and keep stirring till the rava/semolina completely absorbs the water and semolina swells in volume.
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