Avarekalu Upma( Hyacinth Beans Porridge)

South Indian special Upma with Avarekalu ( Hyacinth Beans), Its a very tasty combination, These Beans  have  been added to many dishes this is a very special delicacy for centuries & added even to make curries flavourful

The hyacinth bean is an old domesticated pulse and multi-purpose crop, The fruit and beans are edible if boiled well with several changes of the water

In Karnataka, the hyacinth bean is made into curry (avarekalu saaru) salad (avarekaalu usli), added to upma (avrekaalu uppittu), and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used for a variety of dishes. This form is called hitakubele avarekalu, which means "pressed (hitaku) hyancinth bean, and a curry is made out of this deskinned beans known as 'Hitikida Avarekaalu , it has been a very special delicacy for centuries

Upma  or Uppittu is a common South Indian breakfast dish, cooked as a thick porridge from dry roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Avarekalu being seasonal this delicacy is often cooked & enjoyed during the season

Upma is usually made with Semolina


Ingredients for Avarekalu upma

Avarekalu(1/2 cup)
Semolina (Rava) (1 cup)
Cooking oil (3-4 tbsp)
Mustard seeds (1/2 tsp)
Ginger root (1/2 tsp, grated)
Green chillies (3-5 med, chopped)
Chopped onions (1 med, chopped)
Chopped Tomato: 1
Ghee: 2sps
Salt to taste

Grated coconut (3-4 tbsp, optional)
Lemon juice (2 tsp, optional)

Method of preparation

Hyacinth beans comes in a shell firstly remove these from its outer shell just like peeling fresh peas

Soak the Hyacinth beans for 4 hrs
Then peel the outer skin by pressing in between fingers by pinching action
This is the easiest way to deskin the bean as its soaked it comes out soon
Boil this with water for 5-10 min(dont pressure cook it becomes soft very easily)

Dry-roast Semolina (rava) until it just begins to turn brown, then keep aside.
In a large saucepan/wok, heat the cooking oil.
Add mustard seeds and wait for them to sputter. 
Then add ginger, green chillies and chopped onions and fry until onions caramelise.
Add tomato fry then add Roasted semolina
Add Boiled avarekalu, salt and 2 cups of boiling water (recently boiled must be hot)mix quickly to avoid lumps forming
And cook turning down the heat, lastly add Ghee
The upma is done when all the water is absorbed by the rava.


Garnish with grated coconut, chopped cilantro & lemon juice

Enjoy this seasonal delicacy