Sago Khichdi or Javvarisi Upma, another famous vrat recipe in North india during Navratri season. First when i heard about this recipe, i was so wondered because we never use sago in savory dishes(except in Koozh vathal) at our home.I was like sago is only for payasam,so this recipe really amazed me and one day i gave a try and we loved it. After that I tried this many times for our breakfast and I love the nice crunchiness of peanuts in this kichdi. As it is, it's very tasty,so you don't need any side dish for this khichdi and an easy fix for morning breakfast. If you never tried this before, give a try,surely you will be amazed by its taste.
Procedure
Sago Khichdi/Javvarisi Upma
Preparation Time : 5 hrs | Cooking Time : 20 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Sago/Javvarisi -1 cup
Dried Peas - 1/2 cup
Potato - 1
Peanut - 3 tbsp
Cumin seed - 1/2 tsp
Mustard - 1/4 tsp
Green Chili - 2
Turmeric - a generous pinch
Curry leave - few
Coriander leaves - few
Oil - 1 tsp
Lemon juice - 1 tbsp
Sago/Javvarisi -1 cup
Dried Peas - 1/2 cup
Potato - 1
Peanut - 3 tbsp
Cumin seed - 1/2 tsp
Mustard - 1/4 tsp
Green Chili - 2
Turmeric - a generous pinch
Curry leave - few
Coriander leaves - few
Oil - 1 tsp
Lemon juice - 1 tbsp
Wash the sago well to remove extra starch, then add water just enough to cover the sago & soak for 4-5 hrs hrs.In the meantime, pressure cook potato & peas(soak it overnight) and cut potato into small pieces.After 4 hrs, the sago absorbs all the water and doubles its size. Heat the kadai and dry roast the peanuts.
Set aside the peanut, in the same pan, add oil, add mustard & jeera, let it splutter, then add curry leaves, green chili,potato & green peas one by one and saute in oil for 2 mins.Then add the soaked sago & mix well.
Add turmeric powder and salt . Mix it well. Let it be in medium flame for 8-10 mins, keep stirring in between to avoid burning at the bottom.
Once the sago is well cooked, add the roasted peanuts & squeeze lemon. Give a good mix.
Finally garnish with coriander leaves and it's ready to serve.
Notes:Set aside the peanut, in the same pan, add oil, add mustard & jeera, let it splutter, then add curry leaves, green chili,potato & green peas one by one and saute in oil for 2 mins.Then add the soaked sago & mix well.Add turmeric powder and salt . Mix it well. Let it be in medium flame for 8-10 mins, keep stirring in between to avoid burning at the bottom.Once the sago is well cooked, add the roasted peanuts & squeeze lemon. Give a good mix.Finally garnish with coriander leaves and it's ready to serve.- Once cooked, the sago becomes translucent.
- Instead of dried peas, you can use fresh ones too. No need to pressure cook the fresh peas.
- Add more or less lime juice as per your preference.
- Dont add more water while soaking the sago, just enough to cover it. Otherwise it would be mushy while cooking.
- Depends on size of sago, the soaking time may varies. Check it by pressing a sago pearl in between your fingers,it should be soft through center.
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