Skip to main content
By
Post a Comment

AVAREKALU UPPITTU/ LILVA BEANS UPMA

By
              

·       Preparation: 15 min. Cooking time:20 min,Yield: serves 2-3

   INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
LILVA BEANS
1 CUP
2
UPMA RAVA/BOMBAY RAVA
1 CUP
3
OIL
1 TBSP
4
MUSTARD SEED
1 TSP
5
CHANNA DAL
1 TSP
6
URAD DAL
1 TSP
7
GREEN CHILLIES
6-7
8
CURRY LEAVES
FEW
9
GRATED GINGER
1  INCH
10
GRATED COCONUT
2-3 TBSP
11
CORIENDAR LEAVES
FEW
12
CUMIN POWDER
1 TSP
13
PEPPER POWDER
1 TSP
14
CUMIN SEEDS
1 TSP
15
SALT
TO TASTE

METHOD:

1. Pressure cook or boil Avarekalu /lilva beans in a pan and keep it aside.
2. Roast the upma rava in a separate pan till aromatic,Turn off the heat and let it cool.
3. Heat the oil in a pan, once the oil is enough hot, add mustard seeds, cumin seeds allow it to crackle, add channa dal, urad dal and sauté it for 2-3 seconds on medium heat. Add chopped green chilies, curry leaves, ginger and sauté, till it turns into light golden color.
4. Add boiled beans and water 1:2 ratio upma:water and cook,add salt,cumin powder, pepper powder, and let it boil again.

5. Add roasted rava little at a time to the boiling water and keep stirring and cover with the lid and simmer it for 3-5 min.

6. Once it is cooked well,garnish with grated coconut,cilantro and ghee.Serve hot upma with chutney or chutney pudi.


TIPS:

·    Roast the rava on medium heat, do not over roast or burnt.

 when lilva beans are ready to cook, add little salt to water,it speeds up  cooking time and cook the lilva beans evenly.

·    
.





Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

SIHIKUMBALAKAYI, AVAREKALU TOVVE / PUMPKIN AND LILVA BEANS CURRY

By
Pumpkin and lilva beans curry is a great combination blended with spices and dry coconut. It tastes great with  chapati  or rice. Today I thought of making and sharing this recipe which I have learnt from my mom.   Preparation time:20min,  Cooking time:30min,   Serves:4-5     INGREDIENTS: SI NO CONTENTS QUANTITY 1 Red PUMPKIN 200 GMS 2 LILVA BEANS 1 CUP 3 RED CHILLIES (Byadagi) 10-12 4 CORIANDER SEEDS 2 TBSP 5 URAD DAL 2 TBSP 6 PEPPER CORNS 10 7 CUMIN SEEDS 1 TSP 8 METHI SEEDS 1 TSP 9 DRY COCONUT 1/4   CUP 10 CINNAMON STICK 2-3 11 ASAFOETIDA 1/8 TSP 12 CURRY LEAVES FEW 13 MUSTARDS SEEDS 1 TSP 14 OIL ...
2 comments
Read more

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

By
Preparation time: 20 min,  Cooking time: 20 min, Yield: Serves: 4-5 SI NO CONTENTS QUANTITY 1 GREEN TOMATOES 4-5 2 GRATED COCONUT 1/2 CUP 3 CHANA DAL 1 TSP 4 URAD DAL 1 TSP 5 MUSTARD SEEDS 1 TSP 6 DRY RED CHILLIES 8-10 7 ASAFOETIDA/ HING 1/8 TSP 8 CURRY LEAVES FEW 9 MASHED JAGGERY 1/4 CUP 10 OIL 2-3 TSP 11 CILANTRO FEW 12 SALT TO TASTE METHOD: Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown. Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside. Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water ,...
Post a Comment
Read more

Palak soppina akki rotti/Palak/spinach rice flour rotti

By
 Preparation time: 20 min, Cooking time: 40 min, Serves: 3-4  INGREDIENTS: SI NO CONTENTS QUANTITY 1 SPINACH/PALAK LEAVES ½ BUNCH 2 RICE FLOUR 2-3 CUPS 3 CURRY LEAVES FEW 4 GREEN CHILLI’S 4-5 5 OIL 2-3 TBSP 6 SALT TO TASTE METHOD: 1.In a mixing bowl add Rice flour, chopped palak/spinachleaves,curry,leaves,green chilli’s and salt.Mix it well with half glass  of water little by little.Kneed  well  to make soft dough. 2.Spread little oil on tava/griddle, take medium ball size dough and place it  on  the center of griddle. Start pressing the dough gently from the center  of  the skillet consistently. 3.M ake a medium circle rotti, and small holes as shown in the picture.  Drizzle ½ tsp of oil over the rotti. Cover with the lid, place the griddle...
2 comments
Read more