Few days back, I posted the recipe of Andhra Uppindi. Well, this is the Karnataka version of it 🙂 As I said, the rice rava comes quite handy when you are pressed for time or would like a simple comforting meal. I usually make these quick and easy dishes for weekday early dinners and these are so filling. Like the Uppindi/Pindi, this recipe uses the coarse rice rava. I get my stock from my amma who prepares this rice rava after washing, shade drying the raw rice, gets the rice ground in a rice mill. The ground rice has to be sieved to get rid of the fine flour – there is a bit of process involved. But recently I have started getting good rice rava in stores here in Bangalore. Look out for raw rice akki thari/ rice rava.
The special additions to this Uppitu is the fresh Avarekalu/Hyacyinth Beans (Indian Lilva Beans). During these few months, fresh Avarekalu are in season. I stocked upon them when I spotted a pushcart vendor with heaped Avarekalu. Along with these fresh boiled avarekalu, dill leaves add quite a flavour to this Uppittu. This is quite unique in taste and completely different from the Andhra Uppindi, though the base ingredient is the same.
To make Akki Thari Uppitu
Serves – 2
Time to prepare – 30 mins
What I used –
- Akki Thari/ Rice Rava, 1 cup
- Fresh Avarekalu/Hyacinth Beans/Indian Lilva Beans, ½ cup
- Dill Leaves Finely Chopped, 1 bunch
- Fresh Grated Coconut, 2 tbsp
- Green Chilli, 1 or 2 (depending on the spiciness)
- Mustard Seeds, 1 tsp
- Jeera, 1 tsp
- Coarsely Ground Pepper Powder, ½ tsp
- Oil, 2 tsp
- Salt, as required
- Water, 2 cups
How I made –
- Pressure cook the Avarekalu for atleast 4 whistles. Save the water (for adding to the uppitu) and keep the Avarekalu aside.
- In a pan, dry roast the rice rava until hot. The rice rava should not turn brown or change color. Set aside.
- In the same pan, heat oil. Add mustard and jeera. Let them splutter. Add finely chopped green chillies and dill leaves. Cook until the dill leaves are wilted and nice aroma comes up.
- Add the boiled avarekalu, coarsely ground pepper powder, fresh grated coconut. Mix well.
- Add water and let it boil. Add required salt. Check for the salt and spiciness.
- As the water comes to a rolling boil, reduce the flame to low and add the roasted rice rava.
- Keep the pan closed and let it cook for 12-15 mins on low flame.
- When the lid is opened, the rice rava should be cooked and all water must be evaporated.
- Let the uppitu rest for 5-7mins, before stirring it all together.
- Serve hot with a dollop of ghee on top. It tastes super good as it is too, but goes well with pickle also.
- Roasting the rice rava ensures that the Uppitu is not sticky.
- I use 2 cups of water for 1 cup of rice rava for fluffy Uppitu. Increase or decrease as per your cooking style.
- Dill leaves add a good punch to the flavour. Although it’s optional and Uppitu can be made without it as well.
- Avarekalu should be cooked well. Pressure cook for atleast 4 whistles. I learnt that the fresh ones take some time to cook as well.
- I have not used red chillies while tempering, add if you wish a spicy version.