Breakfast, Upma

Avarekaalu Akki Thari Uppittu | Field Beans Upma with Broken Rice | Breakfast Recipes

30 days hath September ; April June and November
…so goes the Nursery Rhyme.

We are not talking kindergarten, yet these 30 days starting today
are going to be different. 26 Alphabets. 20 bloggers. That’s 26 * 20 = 520 new
recipes – featuring Baked / Fusion / Street Food / Regional cuisine … –
that’s surely no child’s play as we all could tell you … 🙂

And all this as part of the Alphabet themed Mega Marathon this
September (BM # 32) . Happening here with Valli and my co bloggers. Excited to
be part of it, and delighted to present to you over the next 26 days a
repertoire of cooking from Karnataka and Tamilnadu cuisine. 

Hope you enjoy the
ride as much as it gives me happiness to present a peek into cuisines from
these two states (well, like Chetan Bhagat’s novel, I do belong to both these
states, although living in a third now ;-)) Enjoy !  Thanks to Preeti, my
co marathoner who designed this cute logo exclusively for this event :-))


For the first day with Alphabet
, we kick off with a Savoury Pudding (aka Upma / or Uppittu (as its known in Kannada) made with
Field Beans (or Avarekaalu).
I do make different varieties of Upma with Lapsi (broken Wheat), Sevai (broken Vermicilli), Oats, Soji (Cream of Wheat) or even Poha and today’s version comes with Broken
Rice. This is generally made for breakfast or evening snacks.

Refer here on how to make broken Rice at home.

This Upma is a favourite amongst those whose roots belong to
Bangalore, and in the Nov-Dec-Jan season when field Beans (or Avarekaalu) is
available aplenty, there are a zillion dishes made out of this produce.

Today’s is a favourite in
my family, and the authentic version comes with using Broken Ricerather than
Sooji (Vermicilli) for this Upma. So, lets get cracking…

Prep time : 15 mins | Cook time : 15 mins | Serves : 2

Field Beans Savoury Pudding (Upma) made with Broken Rice – served best with plain


1) Addition of onions is entirely optional, and I havent added it
; however, the dominance of the fresh field beans is the most important aroma
in this Upma. Do not skip adding the ghee for a superior taste 🙂

2) You could make this Upma with ordinary sooji (cream of wheat
also). Be sure to add slightly less water if doing so

3) Pressure cook the field beans with a pinch of salt and drain
water before use.


  • Rice Rava (Cracked Raw Rice) – 2 cups
  • Field Beans – 1/2 cup
  • Oil – 2 TBSP
  • Ghee – 2 tsp (dont scrimp!)
  • Salt – to taste
  • Mustard seeds – 1 tsp
  • Hing  / Asafoetida – a generous pinch
  • Urad Dal / Split black gram – 1 tsp
  • Cashewnuts / peanuts – few (optional)
  • Grated Ginger – 1/2 tsp (optional but recommended)
  • Green chillies – finely chopped – 2
  • Red chillies- broken – 2 medium
  • Curry leaves & Coriander leaves – few
  • Grated coconut – 2 tsp
  • Lemon juice – 1/2 tsp (opt.)


Deseed field beans from the pod, and pressure cook with a pinch of
salt for 2-3 whistles. Drain

Bring 3.5 cups of water to a rolling boil.

In a pan, add 1 TBSP oil. Splutter mustard, urad dal, hing, curry
leaves, ginger and chillies. Saute for 1 min. Add the broken rice (Rice Rava)
and on a low-medium flame, fry for 2-4 mins till it emits a nice aroma but
doesnt burn. Transfer to a plate and cool

In the same pan, add the remaining oil and add the boiled field
beans. Saute for about 2 mins. Now add the boiling water, requisite salt and
bring to a boil once more. 

Add the roasted and tempered rava into the water, and stir
continuously to ensure no lumps are formed.

Once its a gooey mass, tip in the ghee and chopped coriander and
immediately cover tightly. Cook on low flame for 6-7 mins or till done and the
Upma leaves the sides of the pan. Finish with grated coconut and lemon juice.

Switch off flame, and serve hot with plain curds or just sugar on
the side :-))




Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32



  1. vaishali sabnani

    That's an interesting start.I will have to make a separate folder for South recipes..I always get mixed up with names and forget them.

  2. cookingwithsapana

    A wonderful and healthy recipe to start a day with. Like Vaishali I also forgot the names , Bookmarking this..

  3. Awesome recipe and healthy too.

  4. I remember amma would make this often…looks very inviting Kalyani and i somehow had the feel that you would blog about this today!!

  5. Rumana Rawat

    i love this upam very much.. my sis cooks it very tasty.. delicious

  6. Gayathri Kumar

    Uppittu looks delicious Kalyani. I remember having this at my friend's home in Mysore…

  7. delicious and very yummy upuma… nicely done Kalyani!!!


  8. Upma looks healthy and yummy.

  9. Priya Suresh

    Such a delicious uppittu, havent prepared since ages, dont tempt me like this Kalyani.

  10. I make this very often these days. A quick morning fix 😉

  11. I have nver tried this uppitu ever. Will wait for FIL's suagr to stop its see sawing before trying this one.

  12. Nice start Kalyani. Waiting to see the other recipes from the 2 states 🙂

  13. great-secret-of-life

    so yummy love to try it

  14. And you can make it 28 bloggers..:)…It's a great way to start the BM Kalyani, filling breakfast and we are set to enjoy the ride now!

  15. Awesome! You won't believe me, Kalyani, I just had this upma at a cousin's place yesterday and was bowled over by the taste imparted by these field beans. I had taken the recipe from her as well 🙂

  16. thats an very very interesting recipe dear 🙂 looks super delicious and yummy 🙂 tempting me !!

  17. That looks like a perfect breakfast dish.. I have never used field beans before, will have to look for them on my next Indian store trip.

  18. Chef Mireille

    looks so tempting

  19. The Pumpkin Farm

    loved upma always and now this recipe gives it another lift, i am yet to figure out what the field beans indicate…i believe they are val

  20. So many recipes and so much more to come…this months BM is definitely exciting :). This simple yet heavenly tiffin looks so good and it's right now making me so hungry 🙂

  21. Oh god what a dish I have always been wanting to try this one for a very very long time so yumm and heavenly it looks nice start

  22. Suma Gandlur

    What a great start with avarekalu one. Looking forward to your posts for some traditional gems. 🙂

  23. Sounds healthy & looks delicious..

  24. Sandhya Ramakrishnan

    Never heard of field beans…need to look it up! Looks delicious 🙂

  25. Sandhya Karandikar

    What are Field Beans? Upma a quick and satisfying snack made in hundreds of ways. Yummy.

  26. Avarekalina uppitu mmm mouthwatering. I brought some fresh avarekalu from Bangaluru last week surprisingly for got about uppitu!!! and made saru with them. perfect choice for A

  27. Saraswathi Ganeshan

    Field beans is interesting addition to upma and love to try your method next time when I make upma..Awesome recipes dear..

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