Avere kaalu is a pod like pea . We remove the outer skin and use the pod inside. During winter Avere kai is available in Karnataka .. and avare kaalu is liked by all the people of Karnataka. They prepare varieties of dishes using Avare kaalu and it is the favourite pod for all in this part . ( Available in and around Bengalooru).
Avare kaalu Upma is a snack and can have for break-fast or in the evening for coffee or tea.
Things Needed:
Medium size Rava ( Sooji , Samolina ):1 cup.
Avare kaalu : 1 cup
Oil : 3 Table spoons
Ghee : 4 Table spoons
Coconut : 1/2 cup ( Fresh grated ).
Green Chilly : 3
Ginger : a small piece
Mustard : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Channa Daal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Salt : To taste.
Water : 2 Cups.
Method : Boil Avere kaalu until its soft and keep it aside.
Keep a big pan on the fire. Heat and put oil. Put mustard seeds, urd daal and channa daal. Fry on slow flame until mustard spurts add curry leaves, grated ginger and cut green chillies. Add Rava and roast until the raw smell of rava disappears. ( At least for 5 to 6 minutes). Add boiling water to Rava mixture and stir and mix well. Cook on slow flame for 3 minutes. Add cooked Avare kaai and salt . Add fresh coconut and mix it thoroughly and put off the gas. Add ghee on the top and mix it again and remove Cooked Avare kaai Upma to the serving bowl.
Note : You can add salt to the cooked Avare kaai and cook it for few minutes so that it taste better. Roast rava on slow flame so that it does not get burnt. It should be roasted well .
Serves 2 to 3
Avare kaalu Upma is a snack and can have for break-fast or in the evening for coffee or tea.
Things Needed:
Medium size Rava ( Sooji , Samolina ):1 cup.
Avare kaalu : 1 cup
Oil : 3 Table spoons
Ghee : 4 Table spoons
Coconut : 1/2 cup ( Fresh grated ).
Green Chilly : 3
Ginger : a small piece
Mustard : 1/2 Tea spoon
Urd Daal : 1/2 Tea spoon
Channa Daal : 1/2 Tea spoon
Curry Leaves : 6 to 8 leaves
Salt : To taste.
Water : 2 Cups.
Method : Boil Avere kaalu until its soft and keep it aside.
Keep a big pan on the fire. Heat and put oil. Put mustard seeds, urd daal and channa daal. Fry on slow flame until mustard spurts add curry leaves, grated ginger and cut green chillies. Add Rava and roast until the raw smell of rava disappears. ( At least for 5 to 6 minutes). Add boiling water to Rava mixture and stir and mix well. Cook on slow flame for 3 minutes. Add cooked Avare kaai and salt . Add fresh coconut and mix it thoroughly and put off the gas. Add ghee on the top and mix it again and remove Cooked Avare kaai Upma to the serving bowl.
Note : You can add salt to the cooked Avare kaai and cook it for few minutes so that it taste better. Roast rava on slow flame so that it does not get burnt. It should be roasted well .
Serves 2 to 3
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