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Aurekal Upma

Print Recipe
Course Breakfast
Cuisine Indian, South Indian

Ingredients
  

For the Aurekal

  • 1/2 cup shelled aurekal hyacinth beans
  • 1 cup water
  • 1 tablespoon oil

For the Upma

  • 1 cup Bombay rava semolina, dry roasted
  • 5 tablespoons oil
  • 1 tablespoon mustard seeds
  • 4 sprigs curry leaves
  • 1 teaspoon jeera
  • 2 teaspoons hing
  • 1 tablespoon kadle bele Bengal gram
  • 1 tablespoon udina bele urad dal
  • 2 inches ginger finely diced
  • 2 green chillies finely cut
  • 1/4 teaspoon turmeric
  • 1.5 cups additional water
  • 1 tablespoon salt
  • Handful fresh coriander
  • 1 tablespoon ghee
  • Juice of 1 lemon

Instructions
 

  • Pressure cook the shelled aurekal with 1 cup water and 1 tablespoon oil for 1 whistle on high, then simmer for 5 minutes.
  • Dry roast the Bombay rava in a pan on low heat until the raw smell disappears. Keep aside.
  • Finely cut the green chillies and ginger.
  • In a kadai, heat 5 tablespoons oil. Add mustard seeds and let them splutter.
  • Add curry leaves, jeera, hing, kadle bele and udina bele. Fry until the dals turn golden.
  • Add diced ginger and green chillies. Sauté for a minute.
  • Add turmeric and the cooked aurekal along with its cooking water.
  • Add 1.5 cups more water and bring to a rolling boil. Add fresh coriander and salt.
  • Slowly add the roasted rava while stirring continuously to avoid lumps.
  • Cover and simmer on low heat for 3–4 minutes.
  • Add ghee on top and mix well. Finish with fresh lemon juice.
  • Serve piping hot.

Video

Keyword upma