Simple, practical, and full of everyday flavour, Avarekalu Upma (Karnataka Style Avarekai Upittu) is a vegetarian Karnataka, South Indian breakfast made with sooji rava/semolina, onion, and avarekai (surti papdi lilva) in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: Karnataka, South Indian

Ingredients

  • 1/2 cup sooji rava/semolina ((I used bansi rava))
  • 1 medium onion (finely chopped)
  • 3/4 cup avarekai (surti papdi lilva) ((boiled and cooked in salted water))
  • 1-2 teaspoons vangi bath powder ((I used MTR brand))
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera seeds)
  • 1/2 teaspoon split urad dal
  • 1 green chili (slit lengthwise)
  • 1 stalk curry leaves
  • 1 pinch hing (asafoetida)
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon sugar ((optional))
  • 2-3 tablespoons oil
  • 1 1/2 cup water
  • 2 tablespoons coriander leaves
  • 2 tablespoons grated coconut
  • 1 tablespoon lime juice
  • salt (as per taste)

Method

  1. Dry roast bansi rava in a Kadai on medium-low heat, stirring continuously for 4-5 minutes until evenly roasted. Make sure the rava does not brown at the bottom, and look for a golden color and nutty aroma for a perfectly roasted rava. Transfer the roasted rava to a plate and set it aside. Pre-roast the sooji or use store-bought roasted rava in advance to save time on busy mornings.
  2. Cook avarekalu with salt in boiling water until soft, then keep aside. Note: I used frozen avarekalu from the Indian store, so I boiled it for just 5 minutes. You can microwave it as well for convenience.
  3. Heat oil in a Kadai on medium heat. Add mustard seeds and jeera, and then let the mustard seeds crackle.
  4. Then add split urad dal, one pinch of hing (asafoetida), curry leaves, green chili, and saute until the dals change color.
  5. Next, add finely chopped onion and saute till it turns light brown.
  6. Add boiled avarekai, turmeric powder, vangi bath powder, salt to taste, sugar (optional), and cook for 2-3 minutes till the raw smell of avarekalu goes away.
  7. Add 1 ½ cups of water to the mixture and bring it to a boil. After the water comes to a boil, add roasted rava a little at a time and continuously stir using a wooden spatula to avoid lumps. Always follow a 1:3 ratio — for every 1 cup of rava, add 3 cups of water.
  8. Cook covered for about 2-3 mins on medium-low flame until the water is fully absorbed. Once done, add lime juice, coriander leaves, grated coconut, and a little homemade ghee and mix well. Remove from stove and serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.