Kadambam – My Recipe Book

A collection of Vegetarian recipes

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Avarekkai Upma

Posted by Sneha on February 13, 2007

Avarekkai – Anyone from Bangalore? Karnataka? I can see you drooling already! There are harldy any I know of , growing up in Karnataka and not liking Avarekkai!!! Avarekkai, also called Indian Field Beans or Surti Papdi Lilva, can be used in a lot of dishes, the most famous being the Avarekkai Sambar, also used in Rasam, upma, akkiroti, poriyal (dry, side dish), the list goes on. It just tastes divine, anywhich way you decide to cook and eat it! Being in the US, I used to get homesick whenever I thought of this. After a lot of searching, I found that this is avialable in the Indian groceriy stores here in the frozen section as Surti Papdi Lilva! So, glad I found it, I’ve been relishing all the dishes I could probably make with it. Today, being Avarekkai Upma.



Upma Rava – 1 cup
Med onion – 1
green chillies 3-4
1/2 cup frozen avarekkai (Surti Papdi Lilva – in US)
oil – 4 tsps
Mustard, jeera for seasoning
Curry leaves and coriander leaves
2 1/2 cups water
salt to taste


Fry rava on low flame to get rid of the raw smell
Add little water and salt to the avarekkai and cook in the microwave for 4-5 mins or until soft.
Heat oil, add seasonings.
Add onion, green chillies.
Saute until the onions are cooked, then add the cooked avarekkai.
Add water, salt to taste, let the water start boiling.
Then add the rava with continuous stirring to avoid knots.
Lower the flame and let it cook for 5 mins.
Add curry and coriander leaves and switch off.
Aromaful, flavorful, memoryful. delicious avarekkai upma is ready to eat!


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