Name: PacheKadle Upma | HasiKadle Uppittu recipe by Vanamala Hebbar at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Upma Rava / Semolina - 1 cup; Fresh raw chickpea / Soppinkadle / Pachekadle - 1/2 cup; Green chillies / Hasimensinakai / Pachmalaka - 1 or 2, chopped; Coriander leaves / Kothambrisoppu - 2 tsp , chopped; Curry leaves / Karibehvu / Karvappale - few; Grated coconut / Thenginaturi / Thenga - 2 tbsp; Salt to taste; Split chickpea / chana dal / Kadlebele - 1 tsp; Mustard seeds / Sasive - 1 tsp; Asafoetida / Hing - a pinch; Oil - 4 tbsp

ABOUT PacheKadle Upma | HasiKadle Uppittu RECIPE

This is the simple upma but added a cup of fresh green kadle (chickpea). Gives more taste instead of just peas. This upma done in the season of winter (Dec to Jan) in southindia especially in karanataka (Mysore and bangalore). Even the pache kadle shundal too.

Ingredients Serving: 2

Upma Rava / Semolina - 1 cup
Fresh raw chickpea / Soppinkadle / Pachekadle - 1/2 cup
Green chillies / Hasimensinakai / Pachmalaka - 1 or 2, chopped
Coriander leaves / Kothambrisoppu - 2 tsp , chopped
Curry leaves / Karibehvu / Karvappale - few
Grated coconut / Thenginaturi / Thenga - 2 tbsp
Salt to taste
Split chickpea / chana dal / Kadlebele - 1 tsp
Mustard seeds / Sasive - 1 tsp
Asafoetida / Hing - a pinch
Oil - 4 tbsp

Instructions

Boil the chickpea / pachekadle in a pan with 1 cup water. Boil till tender and remove from the flame
Take a large pan add rava. Roast little bit and transfer into a plate
In the same pan add oil , then add mustard seeds, asafoetida, curryleaves, green chillies and chana dal
fry till dal turns golden then add roasted rava
Stir then add cooked chickpea along with water and add extra 1/2 water close the lid and cook the upma
Add salt and coconut stir well
Garnish coriander leaves & serve hot with curds / yogurt

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