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Avarekai KharaBhath is a delicious savoury Semolina Upma made with Hyacinth beans (Avarekai) and a special spice blend. Served for breakfast or snack

Avarekai Karabhath | Avarekaalu Khara Bhath

Kalyani
Avarekai KharaBhath is a delicious savoury Semolina Upma made with Hyacinth beans (Avarekai) and a special spice blend. Served for breakfast or snack
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Tiffins
Cuisine Karnataka Cuisine, South Indian
Servings 2 servings
Calories 463 kcal

Ingredients
  

  • 1/2 cup Semolina Sooji / Bombay Rava / Upma Rava
  • 1/4 cup Hyacinth bean Avarekai
  • 2 TBSP Oil
  • 1 tsp Ghee skip for vegan, but recommended to add
  • 1/4 tsp Turmeric
  • 1 tsp Vangibhath powder sub with Sambhar powder, see notes
  • 1 tsp salt
  • 1/2 cup Chopped Tomatoes
  • 1/4 cup Grated coconut
  • 2 TBSP carrots minced
  • 2 TBSP French beans trimmed and minced

Tempering

  • 1/2 tsp mustard seeds
  • 1/2 tsp Split black gram urad dal
  • 1/2 tsp Bengal Gram Channa Dal
  • 1 tsp cashews opt.
  • 3 green chillies slit / minced
  • 1/2 tsp Ginger opt.
  • 1 sprig curry leaves

Instructions
 

  • Roast the Sooji / Semolina in a dry kadai / pan till an aroma wafts out.
  • Cool and reserve.
  • Chop all veggies , chillies, ginger etc
  • If using Store bought Roasted Rava, skip the first step. You can directly proceed to chopping the veggies.
  • Par boil the veggies with a pinch of salt in an open pan till the bean is 85% done.
  • Drain the water and reserve
  • Bring 1.5 cups of tap water to a rolling boil. Reserve.
  • For the rest of the steps, please check the video embedded below.

Video

Avarekai Kharabhath~ಅವರೆಕಾಯಿ ಖಾರಾಭಾತ್ | ಒಂದು ಸಲ ಮಾಡಿ ನೋಡಿ ಮೃದುವಾದ ಖಾರಾಭಾತ್ #sizzlingtastebuds

Notes

Vangibhath spice powder is the USP of this recipe. If you dont have that on hand, use the following recipe to make an instant Spice mix.
  • Coriander seeds (dhaniya seeds)  – 4 tbsp
  • Channa Dal (Bengal gram) – 1 ½ tsp
  • Cloves – 1
  • Cinnamon – ¾ – 1 inch long
  • Marathi moggu – 1 or 2  (totally recommended for this spice powder)
  • Red dry chilles – 4 nos
  • Kashmiri Mirch – 4 nos
  • Oil to fry spice – 1 tbsp
  • Dry Copra grated – 3 tbsp (optional, but greatly adds to the texture and flavour)

How to make an instant Vangibhath Powder

  1. In a skillet, add oil. When hot, add channa dal, red chillies, cinnamon, clove, Marathi moggu. When dal turns slightly brown, add coriander seeds and switch off heat.
  2. Fry the coriander seeds and in the end, add Dry Coconut (grated). Cool.
  3. Grind and use in the recipe. This makes for 1 serving of Kharabhath above. 

Nutrition

Calories: 463kcalCarbohydrates: 51gProtein: 10gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 1491mgPotassium: 494mgFiber: 9gSugar: 7gVitamin A: 2723IUVitamin C: 37mgCalcium: 61mgIron: 4mg
Keyword Avarekaalu upma, Avarekai, Hyacinth beans, Kharabhath, Upma
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