Sago / Javvarisi - Upma
Ingredients :
- 2 cup sago (nylon)
- Thick sour curd/water- ½ cup
- Moong dal/pasi paruppu/cherupayar parippu- ½ cup
- Coconut(Scrapped) - 2 tbsp
- Oil- 1½ tbsps
- Urad dal- 1/4 tsp
- Mustard seeds - 1/4 tsp
- Green chillies-2-3
- Curry leaves
- Coriander leaves
- Salt- to taste
Method :
- After 8 hours, drain away the excess liquid from the sago (you can even reserve this as you need some liquid to be sprinkled while cooking)
- Boil the dry roasted moong dal in an open pan of boiling water
- Heat oil in a wide, thick bottomed kadai or in a nonstick pan, add mustard seeds, brown the urad dal and throw in the green chillies followed by the curry leaves
- Mix the drained sago and combine gently. Within a couple of minutes the sago pearls turn transparent. Mix the boiled moong dal gently and sprinkle water if needed
- The upma should be moist. Close the pan with a lid for 2 minutes
- Turn again. By this time the excess water would have been used up and sago get rids of its stickiness if any, and turns soft
- Add coconut scrap and switch off the flame
- The whole cooking process here takes not more than 4-5 minutes
Enjoy the hot sago upma with coconut chutney