Come winter, season between Deepavali and Shivarathri, it rains recipes prepared with fresh Avare kayi, at home and in eateries. Avare kalu huli, hithakida bele tovve, avare kaalu kodabale, avare kalu mixture, avare kaalu rotti and the list goes on and it is left to ones imagination to churn out recipes during this season.
The season has just begun and is going to last for two to three months. I am hoping to make best of the avre kayi season and prepare and enjoy as many recipes as possible and keep posting the same.
- Ease - Easy
- Preparation time - 15 minutes
- Cooking time - 15 minutes
- Serves - 4
- Semolina/upma rava - 2 cups
- Avare kalu - 1 bowl ( 1 1/2 cups)
- Coconut grated - 1 cup
- Curry leaves - 2 sprigs
- Coriander chopped - 1 cup
- Chopped green chillies - 2 spoons
- Cumin seeds - 1 spoon
- Pepper - 1 spoon
- Mustard seeds - 1 spoon
- Asafoetida - 2 pinches
- Oil - 4 -5 spoons
- Salt - to taste
- Lemon - optional
- Pressure cook avare beans with cumin seeds and crushed pepper corns with 2 cups of water
- Mean while, heat 2 spoons oil in a wok, add mustard after the seeds crackle, add curry leaves, chopped green chillies, coriander and fry for a minute,
- Add rava/semolina to the wok and roast semolina till pink/light golden
- Add salt, grated coconut, asafoetida, 2 spoons oil and 4 cups of water to cooked beans and bring to boil
- Slowly add roasted semolina to the boiling stock with constant stirring, cover and simmer for 2 minutes
- Squeeze in 2 spoons of lemon juice and mix well (optional)
- Serve hot avare kaalu uppittu with ghee.
- Make sure that the bean is cooked soft before adding salt. After adding salt beans and dals donot cook
- Beans can be cooked in open pan also but will take more time,
- Instead of semolina, uppittu can also be prepared with rice rava
- For richer feel and consistency add 2 -4 spoons of extra oil, I am ok with less oil.
- I use ground nut oil