Hyacinth beans are healthy cooking things which is probably showing it’s face for the first time here. This beans has entered my kitchen when I stayed in silicon city, Bangalore for 4 plus years. If you find yourself in Bangalore-Mysore region during winter season, you can witness 90% of women who would be cooking or peeling or eating this beans on daily basis. The people of this region have immense love towards hyacinth beans and they make most savory and sweet things out of it. Being associated with people of Bangalore while juggling myself between work and family, I too learnt some basic hyacinth recipes. The first one among them is hyacinth beans upma (avarekalu uppittu).
The simplest breakfast upma tastes way too good with these beans. The upma in its most basic form has only seasoning, salt and semolina(rava) in it. But it can take vivid form with vegetables, hyacinth beans, greens and lentils. With every variation and twist the upma tastes overwhelmingly delicious to me. But nevertheless, upma has it’s own group of haters. I have seen certain people in my life who never even taste it.
This rava upma finds it’s place on dinner table too at my home. Seriously!!! You may find it difficult to believe but it’s true. When cooked rice is insufficient to fill the hunger pangs of all four of us, then as a quick fix I cook upma. And it is hyacinth beans upma if the beans are in season.
I guess I have to talk about how it is being served too. If you love some crunch bite, then I recommend you to top your plate of upma with plain nylon sev. Sweet tooth guys or kids would prefer to eat upma sprinkled with lot of sugar. Coconut chutney, pickle, yogurt can also pair very deliciously with upma and I love all of them. What about you??