Monday, 27 June 2016

Javvarisi Paasi Paruppu Upma - Sabudana Moong Dal Upma

Javvarisi Paasi Paruppu Upma - Sabudana Moong Dal Upma, sabudana is also called as Sago Pearls. Sabudana is commonly used in North India for preparing breakfast and chat especially during fast. We do use in South India for few recipes like payasam and vathal but we rarely use if for making breakfast. 


In this post, I have shown, how to prepare upma using javvarisi. This is a very easy dish to make but the real tough step is soaking the sabudana. If we did not soak it in right manner, either it will become too sticky or it will not be soft. I have used little big pearls which is white and opaque. You can use any variety of pearls but you should take care of the soaking time as it differs for each variety. So... lets move on to the recipe.

Javvarisi Paasi Paruppu Upma - Sabudana Moong Dal Upma

Preparation Time : 30 Minutes | Cooking Time : 20 Minutes | Serves : 2

Ingredients
Javvarisi / Sabudana - 100 gm
Moong Dal - 2 tbsp.
Shallots - 5 No.
Carrot - 1 No.
Green Chili - 3 No.
Lemon - 1/2
Curry Leaves - 2 Sprigs.
Coriander Leaves - 2 Sprigs.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Cumin Seeds - 1/4 tsp.
Roasted Ground Nuts -  1 tbsp.
Oil - 1 tbsp.
Salt to taste

Method
1. Keep all the ingredients ready to make javvarisi upma.
a. Soak sabudana in water for half an hour. Ratio: For 2 cup sabudana soak it in 1 cup water.
b. Soak moong dal / paasi paruppu for 10 to 15 minutes in water. Then, drain the water and cook the moong dal separately with enough amount of water. Make sure not to mash the dal. It should be just cooked.
c. Grate the carrot. Peel the shallots and slice it length wise/
d. Chop the green chilies, coriander leaves and curry leaves.
e. Squeeze the juice of half a lemon.
2. Heat oil in a pan and add mustard seeds and urad dal. When the mustard seeds splutter, add the cumin seeds. Once the cumin seeds sizzle, add the shallots, green chilies and curry leaves. Saute till the shallots become soft and transparent.
3. Add roasted ground nuts and grated carrots and saute for 2 minutes.
4. Add turmeric powder and salt and mix well. Add the soaked sabudana and mix well.
5. Now add the cooked moong dal and mix it well.
6. Switch off the flame and add the lemon juice and coriander leaves and mix it well.

Tasty Javvarisi Paasi Paruppu Upma / Sabudana Moong Dal Upma is ready to serve. Tastes better when hot.

   Note:
  1. I have used the little bigger size sabudana which is white and opaque, hence it did not required much time for soaking. If you use the nylon type, transparent sabudana, then you should soak it for 5 to 8 hours.
  2. Make sure the soaked sabudana is little dry and soft before cooking else, upma will become very sticky.
  3. You can skip adding lemon juice. I like the sour taste, so I have added lemon juice. It will taste good even without adding it.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...