SAGO / JAVVARISI - UPMA

Ingredients :

•  1 cup sago
•  Water- 1½ cups
•  Moong dal/pasi paruppu/cherupayar parippu- ¼ 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
•  Lemon juice to taste

Method :

• Roast the sago in a pan for 5 minutes, then transfer in a container and wait until it cools.
•  Soak the sago in water for 3 to 4 hour.
•  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 and coriander leaves.
•  Drain the excess water if any and mix the soaked sago in the kadai.
•  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.
•  Add coconut scrap, salt and lemon juice as required and switch off the flame.
•  The whole cooking process here takes not more than 15 minutes (other than soaking time).
•  Enjoy the hot sago upma with coconut chutney or kongura chutney or tomato sause.
•  Carrot scrap can also be added according to the need.

Ready to serve