Dec 3, 2013

Sabudana Khichdi or Javvarisi upma...

A breakfast recipe that keeps you on the lighter and simpler side. This is a recipe that is frequently made in north India during fasting days. I have had it a lote when I was  a kid but after i am into my kitchen this had been a frequent visitor until recently. The reason being very simple that my H is not a big fan of this breakfast. Its nothing to do with the recipe the only thing that is wrong is the name "Upma". Any kind of Upma is not my H's preference ... so I hope now you understand 

 But thank god now I have some new fans for all this upma stuff. My  kids love upma. Good for me as I love it too as a change in the regular breakfast menus. Now that I know their choice i get to make whenever I feel like.

Its simple and quick to make so should help you set up a different breakfast for a change from the regular.
Serves... 4 ppl
Serve option... Hot

This is what u'll need....

Sabudana/Javvarisi - 1 cup
Onion - 1 medium
Mustard seeds - 1 tspn
Broken urad dal - 1 tspn
Curry Leaves - 10-12 
Red chilli - 2 nos
Turmeric - 1/4 tspn
Oil - 1 tbspn
Salt to taste

Here is the stir....
  • Soak sabudana overnight covered with enough water. Make sure you have extra water on the top as they soak up and double up in volume
  • Pour it through a strainer to remove excess water and let it sit in the strainer till you get rest of the things ready
  • Heat a nonstick pan. Pour a tbspn of oil and add mustard seeds to it. As soon as they crackle add urad dal. When the dal turns light golden brown add red chilli and curry leaves
  • Chop onions and put them in the pan. Sprinkle turmeric powder on top and give it a quick stir

  • Let the onions soften up and get translucent. Time to add the sabundana
  • Strain any excess liquid. Sometimes it needs a gentle pat/squish with our fingers. Add this to the pan and stir. Make sure everything is blended well
  • Cover the pan with a lid and let it cook for just a few minutes. Yes it is done
  • Serve it hot for a simple breakfast

  • Dont squish the sabudana too much after soaking. It breaks it or makes a mashed up version

1 comment:

  1. Pragati4/12/13

    We make this in our house on fasting days. Where are you from?


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