Javvarisi Upma (Sabudana Kichidi)

I bought Javvarisi a month back. It is a very popular grain for making payasam and Vadai. I also remember my grandmother making Javvarisi vatral during the summer days in different colors. I soaked some of the Sago yesterday night to make Vadai, but I completely forgot that I ran out of Potatoes. It has been soaked all the day for about 16 hours. It has become completely soft and mushy. I wanted to make something quick out of it, before I lose the day light to take my photos.

The first thing that came to my mind was this kichidi. I had once see a cooking show on Zee TV called Khana Khazana hosted by Chef Sanjeev Kapoor. He had shown how to make this khichidi and a few tips on it. This is one of the popular dishes of Maharashtra and it is done without the addition of Mustard, Garlic or Onion. It is a very simple dish that can be done within a few minutes. We can add any veggies and ofcourse Onions if we are not on any fast.

Ingredients

• Javvarisi /Sago / Sabudana - 1 cup
• Peanuts - 1/2 cup, crushed
• Green Chillies - 3, chopped
• Cumin Seeds - 1/2 tsp
• Tomato - 1, diced
• Salt to Taste
• Oil - 3 tsp
• Curry leaves - 1 sprig

Method

Soak the Sago throughout the night. The next morning, it would have become soft and mushy. Also the soaking time depends on the quality and size of the Sago. So if the Sago is hard to crush completely let it soak a bit longer. To this Soaked Sago, add the crushed Peanuts and Salt. Mix it well such that you break down all the lumps formed during soaking.

In a Kadai, add oil and when hot, add the Cumin seeds. When they crackle, add the green chillies and the curry leaves. Toss around with care such that they dont get burnt. Add the Tomatoes. You can also add any veggie at hand. When they have cooked, add the Sago mixture.

Do not cover the upma. Allow it to cook under slow fire. Keep turning at regular intervals so that they don't get burnt.

I have not added any Curry leaves. Back in India, I never realised how vital and necessary Curry leaves would be. In every vegetable store, they would give Curry leaves and Corriander leaves for free or for 50 paise. It used to grow so much in our garden that my mom used to keep plucking at regular intervals to make Kariveppillai podi. Here its so hard to catch hold of these herbs, esp the Curry leaves. They sell like hot cakes. And the mint is so costly that it has become a very occasional affair.