Sunday, December 6, 2009
Come Avarekkai season in karnataka, there is this frenzied new found every day activity ( till the season lasts ) in many of the households , of shelling these beans . These beans find their way into a variety of dishes like dosa, roti, uppitu , pongal, rice ..... I should say EVERYTHING, to cut the long story short. These fresh beans lend their signature flavour & are compatible with any dish , transforming & elevating the simple dish to gourmet.
The humble uppitu also called as Khara Bath is one such favourite , in which avarekkalu is commonly added. Come & taste uppitu, our style.
Medium Rava / semolina - 1 cup
Avarekalu/Indian Field beans/ lilva papdi - 1 cup
Onion large - 1 no. , chopped
Ginger - 1 tbsp, finely chopped
Green chillies - 1 tbsp, chopped
Oil - 3 tbsps
Mustard, Jeera, Urad Dhal, Hing, Curry Leaves - For Tempering
Water - 2 cups
Lemon juice - 2 tbsps
Coriander - 2 tbsps, finely chopped
Dry toast the rava till the raw smell goes .
Pressure cook the field beans in 2 cups of water.
In a thick bottom pan, take the oil & temper. Toss in the chillies , ginger & onions & saute till the onions are transparent.
Pour in the cooked field beans along with the water. Add salt. Bring the water to boil.
Reduce the flame & stir in the toasted Rava, stirring all the while. Else you could end up with a lumpy uppama.
Cover & cook till all the water is taken in & the uppama is leaving the sides.
Add the lemon juice & coriander leaves & mix well.
Delicious Avarekalu uppitu is ready to devour.
Can use finely chopped , cooked vegetables like carrot, french beans, Potato along with the field beans , to get a yummy vegetable uppitu.
This uppitu is served with pickles & curds.
Fresh grated coconut is used as a garnish traditionally.