Wednesday, December 22, 2010

Avarrekallu Uppittu / Avarrakai Upma

  • 1 cup Semolina 
  • 3 cups Water 
  • 2 chopped Tomatoes
  • 1 Onion chopped
  • 4-6 Green Chilies slit
  • 1/4" piece Ginger 
  • 4 Curry Leaf
  • 2tsp Urad dal
  • 1tsp Chana dal
  • 1tsp Mustard Seeds 
  • 1/2tsp Cumin Seeds 
  • Salt to Taste
  • 1tsp Ghee
  • 4tsp Oil 
  • 1 1/2tsp Cashew Nuts
  • 1/2 cup Avarrakai seeds  
  • 2tsp Coriander leaves


  1. Pressure cook avarrakai seeds( frozen) with water and little salt for 3whistles. Drain water and keep aside.
  2. Heat a pan and dry roast the semolina. Remove and keep aside.
  3. Heat a kadai or wok and add oil to it. When oil is hot add cashew nuts and fry till golden brown. Take out the fried cashew nuts from oil.
  4. Add mustard seeds, urad dal, chana dal  and cumin seeds. Fry till the seeds splutter. Add chopped curry leaves, green chillies and finely chopped ginger. 
  5. Now add chopped onions and fry till they become transparent.
  6. Add chopped tomatoes and little salt to cook them. Mix well and cook covered till the tomatoes are soft.
  7. Now add the cooked avarrakai seeds and saute them well.
  8. Add water and salt and allow the mixture to boil. When the mixture is boiling add ghee. Lower the flame. Now add semolina little by little and mix with a ladle. Add some semolina, mix and then add some more semolina and mix. This way finish off the semolina and mix well.
  9. Add coriander leaves and mix well.
  10. By now the mixture will be a semisolid. Cover and cook for few minutes.
  11. Open the lid and mix once again. Add some fried cashew nuts and mix.
  12. Transfer this tasty Avarrekallu Uppittu plates and serve garnished with the remaining fried cashew nuts.
  13. This is a famous Karnataka recipe.

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