Avrekalu Uppittu / Upma

Avrekayi Uppittu / Upma

How long it takes: 45 mins (excluding peeling beans)

Number of servings: 5-6

The peak season of Avrekayi/Surthi Beans is coming to an end and I wanted to share this recipe for Avrekayi upma while you still find these greens in the market. This is a unique variety of upma and you can relish the aroma of the beans in the dish, especially when served piping hot. We also prefer to relish it with either a mixture or even crispy chana dal (next upcoming recipe) too. Here it is:

What you need to have:

1. Surthi Beans – 1 Cup (Double peeled)

2. Bombay sujee – 3/4 cup

3. Normal wheat sujee – 1/4 Cup

Double peeled Surthi Beans

 Bombay sujee (white) & wheat sujee

Ingredients of Seasoning & Garnishing

1. Mustard seeds – 1 Teaspoon

2. Blackgram Dal – 1 Teaspoon

3. Cumin seeds – 1 Teaspoon

4. Turmeric powder – 1/2 Teaspoon

5. Red chilli -1

6. Green chilli – 2 (chopped)

7. Curry leaves – A few sprigs

8. Chopped Onions – 1/2 Cup

9.  Chopped Cilantro – A handful

10. Fresh grated Coconut – A handful

11. Salt – As per taste

12. Cooking oil – 4 Tablespoon

Ingredients of seasoning & garnishing

What you do with what you have:

1. Peel the skin of fresh surthi beans/avrekayi and soak beans in water overnight. Peel again to get doubly peeled avrekayi as shown in image-1. Cook in the cooker (adding little salt) till soft and keep aside.

2. Wash and chop onions fine, chop green chillies, coriander leaves too and grate coconut as shown in image-3.

3. Dry roast Bombay sujee in a skillet till you the raw aroma goes away and you get a pleasant aroma. Mix wheat sujee to it and keep aside.

Bombay sujee being dry roasted

3. Place a skillet with 4 Tablespoons of cooking oil on medium flame. When hot, add jeera/cumin and mustard. When they start to crackle add blackgram/urad dal to it and fry till it is light brown in colour. Add red chilli pieces, chopped green chillies and add curry leaves and fry till done.  Finally add chopped onions with a little salt, and fry till onions turn transparent. Meanwhile, also boil around 2 and 1/2 cups of  water.

Seasoning in progress

4. When the vegetables/seasoning is well fried, add roasted sujee from step-3 and then boiling water. Let the sujee cook and attain the required consistency – add more boiling water if needed.

Avrekayi uppittu being cooked

5. When done, add cooked avrekayi from step-1. Also, add fresh grated coconut, cilantro/coriander and mix with a wooden spatula (preferably) so that the cooked beans do not get crushed.

Cooked Avrekayi, coconut and cilantro being added

6. Finally when ready it is as shown in the image below.

A closer view of the dish

7. Enjoy with either a mixture or even the fried crispy Chana dal and Ginger chutney.  Yummmmmmmmmmmmmm

Avrekayi uppittu with fried chana dal snack & chutney

How long it takes: 45 Minutes (other than peeling the beans)

Number of servings: 5-6

Good to remember:

1.Bombay sujee must be properly dry roasted to make the upma tasty.  Wheat sujee need not be roasted and when mixed with roasted sujee will suffice.

2. Quantity of water depends upon the thickness of both the sujee. Caution – excess water will turn the dish soggy.

3. Avrekayi should be doubly peeled not only for a better taste but also for a better look.