Sabudana Khichdi | Javvarisi Upma - Soft and fluffy tapioca pearls topped with roasted and crushed peanuts. Top it off with fresh coriander leaves, grated coconut and a dash of lime juice. A gluten free wholesome breakfast to start the day on the right note.
This is one of the few dish that needs an acquired taste. The first few times I had, I was not impressed and didn't want it again. Time and again, having run out of options for breakfast, I had no choice but to include this in the meal plan as well. That's how slowly this has become one of our favourite. Just as this dish needed time to grow on our taste buds, it also required some practice and effort to make this dish perfect.
Follow this and you ll get an awesome sabudana khichdi always. If the pearls are pure in processing, this makes a good gluten free diet as well.
To get the perfect texture of Sabudana Khichdi | Javvarisi Upma
I have to thank my cousin for giving me hands-on help in making this. The tips that I learnt from her never fails me ever.
- Soak the pearls for about 1 hr in enough water. Then drain the water and let is rest overnight. The remaining moisture is enough to soften the pearls and at the same time help it to hold its shape. Using excess water will make your sabudana (tapioca pearls) to get mushed up. Over soaking makes this mushy and not soaking properly will make the center of the pearls hard. The type of pearls we use in the preparation also plays an important role.
- The second one is mixing of the crushed roasted peanuts with the soaked pearls before making the dish. This helps to keep the pearls separate without forming lumps. The first thing I do is roast some peanuts, crush it and add them to the soaked pearls. I also add salt along with it and mix it well.
- Use medium or big sized pearls. Try not to use the fine variety for making upma.
Soft and fluffy tapioca pearls topped with crushed nuts and fresh grated coconut.
- 1 cup Javvarisi | Sabudana | Tapioca Pearls
- Water to soak
- 1/2 cup peanuts
- 3/4 cup finely chopped onion
- 3/4 cup cubed potatoes
- 1 tablespoon fresh or frozen grated coconut optional
- Salt to taste
- 1 teaspoon Sugar
- 1/2 teaspoon mustard seeds
- 1 tablespoon channa dal
- 2 green chillies, chopped or slit lengthwise
- 6 curry leaves
- Coriander for garnish
Soak javvarisi in water for a couple of hours. Then drain the water completely and keep it aside overnight.
In the morning or just before preparing, roast the peanuts and crush it coarsely. Mix half the quantity crushed peanuts in javvarisi along with salt and sugar. Mix well and keep aside.
In a Kadai or pan, on a medium flame flame, heat oil. Once it is hot add the mustard seeds & cumin seeds. Once it starts spluttering, add the chillies & curry leaves. Fry.
Then add the onions and sauté until it turns translucent. Then add the potatoes and fry them until they become soft. Sprinkle water if needed.
Then add the javvarsi, reduce the flame to low-med. Cover and cook for 5 minutes.
Stir carefully and fluff it up. Press the pearls to see if they are cooked. They should easily smash.
Turn off the flame, add the coconut if using. Garnish with coriander leaves and the remaining peanuts. You can also squeeze a little bit of lime.
Traditionally served with a sweet chutney - dahi chutney.
- Try to get medium or large sized regular tapioca pearls and not the nylon variety. The small size pearls might become mushy. But you can adjust the soaking time as per the variety you have.