AVAREKALU UPMA / UPPITU

INGREDIENTS

Sooji 1 cup
Onion 1 no chopped
Tomato 1 no chopped
Ginger paste 1 tsp
Oil 3-4 tsp
Few Curry Leaves
Corriander Leaves Finely chopped
Urad dal 1/2 tsp
Channa dal 1/2 tsp
Green Chillies 3 nos
De-skinned Avarekalu (Hyacinth beans, Surti papadi) 1/4th cup
Water 3 cups
Ghee 1/2 tsp(optional)
Lemon Juice 1-2tsp
Mustard seeds 1/4 tsp
Cumin seeds(jeera) 1/4 tsp
Turmeric 1/4th tsp
Peanuts 2 tsp
Salt 3/4th tsp
Freshly grated Coconut 1/4th cup(optional)


METHOD

• Heat 1tbsp of oil and fry sooji on a medium flame, stirring constantly to light brown color and set aside
• Now heat 3 tbsp oil in a pan and add mustard seeds and cumin seeds and allow them to splatter
• Add the channa & urad dals & curry leaves to it and fry till they turn red
• Add ginger, green chilies and coconut. Saute for 2-3 minutes
• Add Onions and fry them untill they are golden brown in color. Add 1/4th tsp of salt so that onions are cooked at faster rate.
• Add hitikida(de-skinned) avarekalu, tomatoes and cook for 3-4 min or until all ingredients are cooked properly
  
• Add turmeric and salt to taste
• Now add 3 cups of water and cover the pan and allow it to boil
  
• Add the fried sooji to it stirring constantly till it thickens
• Take off from the heat and add lemon juice if desired
• Garnish it with coriander & coconut and Serve hot
  
• Optionally can be served with pickles and Curds
  

Serves : 2-3
Time : 15-20 min
Note : For 1 cup of Coarse Sooji add 3 cups of water & for 1 cup of Fine Sooji add 2&1/2cup of water.
Tips: Roasted sooji(without oil) can be stored for 2-3 weeks, this makes the preparation fast.