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PacheKadle Upma | HasiKadle Uppittu

Jan-03-2018
vanamala Hebbar
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Karnataka
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

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

Instructions

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

Reviews (1)  

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Mani Kaur
Jan-10-2018
Mani Kaur   Jan-10-2018

Excellent recipe.

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