Soft and fluffy tapioca pearls topped with crushed nuts and fresh grated coconut.
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.
Sabudana Khichdi | Javvarisi Upma https://www.themagicsaucepan.com/breakfast/upma-pongal-kichdi/sabudana-khichdi-javvarisi-upma