Avarekalu Upma

Upma is a very common breakfast item in South India. Made from sooji/ semolina. Tastes delicious and easy to make. Upma can be eaten with coconut chutney or dry chutney powder. For adding more crunch and taste to this dish you can add roasted cashews, peanuts, grated coconut and even some ghee…..doesn’t it tastes YUMMY now !!!!!
Preparation Time
10 Minutes
Cooking Time
25 Minutes
2-3 People
Roasted Semolina/Sooji
Avarekalu/Surti Papdi Lilva
Ginger Grated
Green Chillies
Lemon/ Lime Juice
Curry Leaves
Coriander Leaves
1 Cup
¼ Cup
1 Medium
1 Small
1 Tsp.
To Taste
¼ Tsp.
To Taste
A Few
To Garnish
For Seasoning
Urad Dal
Chana Dal
Cumin Seeds
½ Tsp.
1 Tsp.
1 Tsp.
1 Tsp.
A Pinch
1 Tbsp.
1.        Chop onion and tomato separately.
2.       Slit the green chillies.
3.       In a small heat a cup of water and cook the Avarekalu in it.
4.       Drain the water and set Avarekalu aside.
5.       Heat oil in a pan add mustard seeds. When it starts splattering add the dals and then add cumin seeds.
6.       Now add curry leaves, green chillies, onion and ginger one by one.
7.       Cook on a medium flame, sauté for 4-5 minutes.
8.       Add tomato and cook for a couple of minutes.
9.       Add Avarekalu and mix well.
10.    Now add approximately 2.5-3 cups of water and let it boil.
Note: Usually I boil water separately and then add it to the mixture.
11.     Add salt and sugar to the water.
12.    Add the roasted semolina/ rava/ sooji slowly and keep stirring constantly till it becomes thick.
13.    Cover with a lid and simmer on low heat.
14.    Stir once in a while; let it cook for 8-9 minutes.’
15.    Take off from heat and add the lemon juice and mix well.
16.    Serve hot garnished with coriander leaves.


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