Avarekalu akkitari uppittu?avarekalu upma with rice and coconut?a speciality of karnataka

Ingredients

• 1 cup raw rice (any brand)
• 3-4 spoons pigeon peas/arhar dal
• 1 cup avarekalu
• 1 cup fresh coconut
• 3-4 tablespoons chopped cilantro
• 7-8 green chilies finely chopped
• 2-3 strings of curry leaves finely chopped
• oil to cook
• 2 teaspoons mustard seeds
• 3 tablespoons mix of urad and chana dal (black lentil and bengal gram)
• salt to taste
• a dash of ghee for taste

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Preparation

• Grind together the rice and pigeon pea to a semolina like texture.
• Heat oil add the mustard, followed by the urad-chana dal, roast till golden brown in color. Now add the chopped chilies, curry leaves and cilantro.
• Add the rice-dal powder and saute them in oil for a few minutes. Add the avarekalu and mix.
• Add freshly grated coconut and mix properly. Add the salt and mix again. Keep about 4 cups of water to boil.
  
• Add water gradually and keep mixing, add water based on the quality of rice. Cover and cook till done.
• Mix a large spoon of clarified butter/ghee before serving.