Tuesday, April 19, 2011

Javarisi Uppuma

    Another one of my and my hubby's favourite dish.For the first time when i tried the dish,it really became a mess.But later wen i learnt the secret of the recipe from my mom later on each and every time it turned out to be really good.So here goes the recipe of JAVARISI UPPUMA.

Ingredients :

Nylon Sago/javarisi      1cup flat
Moong dal      1/3cup
Coconut      1 1/2 tbsp
Green chillies      3-4
Oil      3tbsp
Lemon juice                                     1 1/2 tbsp
Salt      to taste
Coriander leaves finely chopped      1tbsp
Water      1/2 cup

Seasoning :
Mustard seeds1/4tsp
Channa dal1tsp
Urad dal 1/2 tsp
Curry leavesfew

Method :

1.Soak Nylon Sago over night in 1/2 cup of water.Morning check out wether the sago is dry.If it's so then jus sprinkle 1 tsp of water and mix well.

2.Boil the moong dal in 1-2 cups of water.moong dal should not become too mushy.If we try to break the moong dal it should be easily broken into half.Then off the stove.Strain the water and keep aside.

3.Season the items given in the seasoning list and green chillies and then add the soaked nylon sago and stir it continuously without talking hand til it becomes transperent. Now add the moong dal and fyr for few min's.

6.Now add the coconut and salt and again stir for few mins.Finally add corainder leaves and mix well and off the stove.

7.Now add the lemon juice and serve hot  with maavadu/mahanikezangu and enjoy the recipe.

Note :

1.I generally use nylon sago as it will be small in size and will be nice to have uppuma.Normal sago wil be big in size and once it's soaked in water it wil increase in size.

2.If the entier sago sticks together and will become like a ball(hahaha) while we start stirring,that means we have poured excess water.To avoid too much of sticking add 1tbsp of rice flour before adding cooked moong dal.

3.If spicy of the green chilly is not enough can add green chilly paste.


Sharmilee! :) said...

Nice stepwise n javarisi upma looks delicious

Sudha Sabarish said...

thanx for your comments