Javvarisi Upma – Sago Upma – Sabudana Upma Recipe

Recently I started making javvarisi upma at home for breakfast and dinner. This is a South Indian style sabudana upma without using potato and peanuts. Actually I came to know about sago upma(Sabudana in Hindi, Saggubiyyam in Telugu) from my friend Shalini. She taught me a version with nylon javvarisi. I will share that recipe later. 

Today I have shared javvarisi upma with big, white sago pearls. My MIL makes a similar upma without soaking sabudana. She roast it and make just like javvarisi payasam. I too follow this method for making kheer. But I couldn’t make upma as javvarisi becomes sticky. Once I make it perfect, I will share that version.

Last week I made this upma by soaking sabudana overnight. It came out very well, non-sticky and tasted great. I added vegetables like carrot and capsicum to make it colorful. Sendhil & Raksha loved it a lot. Now I am confident enough to try North Indian sabudana khichdi too. Hope I will start to explore more sabudana recipes from now. Now lets see how to make South Indian style Javvarisi upma with step by step pictures.

Javvarisi upma - Sago upma - Sabudana upma recipe

South Indian style Sabudana upma - Javvarisi upma recipe with step by step pictures

Cuisine: South Indian

Category: Main course

Serves: Serves 3

Prep time: 5 Hours

Cook time: 20 Minutes

Total time: 5H20 Minutes

Chitra Ganapathy

INGREDIENTS

To soak ( 1 cup - 240ml) Javvarisi / Sago / Sabudana - 2 cups ( White big ) Water - to soak sago ( I used 1.5 to 2 cups ) To temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 2 tsp Big onion – 2 nos (medium sized) Green chillies – 2 to 3 nos (Finely chopped) Carrot - 1 no (Small sized, Finely chopped) Capsicum - 1/2 no Curry leaves – Few Ginger – 1 inch piece(Finely chopped) Coriander leaves - 2 tbsp (chopped finely) Lemon juice - 1 tsp Salt - as needed

HOW TO MAKE JAVVARISI UPMA

1. Wash sabudana / javvarisi twice. Drain, Soak it overnight adding water.
2. Temper mustard, urad and chana dal. Saute onion, chilli , curry leaves and vegetables.
3. Saute till veggies turn soft and cooked. Add soaked sago and mix well adding salt.
4.  Cover cook in low to medium flame till sago becomes transparent. 
5. Lastly add lemon juice and coriander leaves. Serve hot !

METHOD - STEP BY STEP PICTURES

Wash the sabudana twice or thrice. Drain the water completely. Soak in 1.5 to 2 cups of water over night or atleast for 5 hours minimum. The level of water should be 1/2 inch above sabudana. The next morning sabudana absorbs all the water and grows in quantity. If you take a sago and press it, it should be mushy. It shows sago is soaked well. Fluff it well without any water and keep aside. Wash and chop onion, chilli, carrot and capsicum finely. Set aside. Heat oil in a good non-stick kadai. Temper mustard seeds, urad dal and chana dal. When it turns golden, add finely chopped onion, green chillies, curry leaves, capsicum, carrot , required salt and mix well. Take care while adding salt because sago upma takes less salt unlike other upma recipes. Saute in low to medium flame till carrot becomes soft. No need to add water. Now add sabudana and mix well. Keep the flame low to medium. Cover cook till done. Open the lid once in 2 minutes and toss gently. No need to add water. Sabudana turns transparent. It takes nearly 10 to 12 minutes to become transparent completely. Make sure it is not sticking to the bottom of kadai.  Sabudana tastes soft when its cooked completely. You can taste and find it. If you keep cooking for more than 10 minutes, javvarisi starts to become sticky. So cover cook in low flame, toss once in 2 minutes till done. Sometimes a layer of sabudana sticks to the bottom of kadai if you over cook it. Don’t worry. You can serve it as adai at the end. It tastes crispy. Switch off the flame. Sprinkle lemon juice and garnish with coriander leaves. Mix well and serve hot ! Enjoy !

Note

Use white big sago variety for this upma. Do not soak in excess water ( i.e more than 1/2 inch) to cover sago. It will turn mushy. For 2 cups of sago, I used 1.5 cups of water.  You can use maximum 2 cups. You should cook the sago in low to medium flame without adding water. So you should keep tossing it once in 2 minutes. If you cover cook it for long time, sago may stick to the bottom. So keep stirring it in the middle.  Be careful while adding salt because sago needs less salt.

Try this easy, yummy javvarisi upma for your breakfast or dinner and enjoy  !

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How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.

In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !

Do check out my easy chana masala using pressure cooker and Chola poori recipe 

Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 10 hours

Cook time: 20 Minutes

Total time: 10H20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook (1 cup - 250ml) Kabuli chana/ White chana - 1 cup Baking soda - 1/4 tsp Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags Cinnamom - 2 inch Cardamom - 2 nos ( Use black cardamom if you have) Cloves - 2 nos ( Optional) Water - 2.5 to 3 cups To Saute & Cook Cooking oil - 4 tbsp Big onion - 2 no ( finely chopped) Ripe tomato - 5 nos ( Medium sized, finely chopped) Green chilli - 2 nos ( finely chopped) Ginger - 2 inch piece (Finely chopped or julienned) Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp Red chilli powder - 1 tsp Dhania powder - 1 tsp Garam masala powder - 1 tsp Cumin powder - 1/2 tsp Chana masala powder - 2 tsp ( I used MDH brand) Sugar - 1/4 tsp (Optional) Salt - as needed

HOW TO MAKE CHOLE RECIPE

1. Wash and soak Chana overnight or 10 hours in required water.
2. Pressure cook Chana adding tea bags, whole spices and baking soda.
3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
5. Saute till mushy. Add spice powders, cook till oil separates.
6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles. Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside. Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning.  Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes. Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed. Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri. Enjoy !

Note

Addition of tea bags is essential to get black colored chana after cooking. So do not skip it. Adding Anardhana powder is for flavor and to get dark colored chole masala. You can also use store bought chole masala powder instead of chana masala powder. Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

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Kambu Idli Dosai – Bajra Idli Dosa - Pearl Millet Idli Dosa Recipe

Pearl millet idli, dosa recipe without rice ( Kambu idli dosai in Tamil, Bajra Idli dosa in Hindi, Sajjalu Idli dosa in Telugu, Sajje idli dosa in Kannada, Kambam Idli in Malayalam) with step by step pictures and video. After a long time, I am happy to share a millet recipe in my website.I love to consume millets in the form of idli, dosa, adai or upma at least once in week either for breakfast or dinner. But I haven’t blogged many of the recipes I make in my kitchen. So I thought of sharing them one by one from this week.

This is not going to be a millet series. I will try to post the Indian style millet recipes whenever I can. To begin with here is a healthy, super soft pearl millet idli without using rice. Pearl millet is one of the wonder grain millets that helps to control diabetes, reduces cholesterol and aids for weight loss. I adapted my Mixie idli,dosa batter recipe and prepared this idli using bajra/kambu. We can grind this kambu idli batter easily using Indian mixie. It came out very well and I am completely satisfied with the results. I made soft idli on the first day with the fermented batter and crispy dosa for the next day dinner. Both were good in taste when consumed hot. But idli looks grey in color and smells like millet as it has no rice. Tomato chutney or coconut chutney is a good side dish for this Kambu idli and dosai. Do try this healthy bajra idli at home and share your feedback with me. Ok, lets check how to make Kambu idli/ Pearl millet idli with step by step pictures and video !

Do check out my other MILLET RECIPES too.

Kambu idli dosai recipe - Bajra idli / Pearl millet idli dosa recipe

Healthy Pearl millet idli and dosa recipe without using rice

Cuisine: Indian

Category: Millet recipes

Serves: 20 nos

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Pearl millet / Kambu / Bajra - 2 cups White,round urad dal - 1/2 cup Poha / Aval / rice flakes - 1/4 cup ( I used thick poha) Methi seeds / Fenugreek seeds - 1/2 tsp (Optional) Salt & Water - As needed

HOW TO MAKE PEARL MILLET IDLI

1. Wash and soak pearl millet, methi seeds and poha together for 5 hours.
2. Wash and soak urad dal separately in another bowl for 2 hours.
3. Grind urad dal to a smooth paste adding the soaked water.
4. Collect in a bowl and then grind millet + Poha mixture to a smooth paste adding enough water.
5. Mix both the batter with hands and let it ferment overnight. The next day, mix the batter well and make idli.
6. Enjoy with tomato chutney or coconut chutney !

METHOD - STEP BY STEP PICTURES

Wash the pearl millet twice to remove the debris , add poha, methi seeds, wash again and soak it in enough water for 5 to 6 hours. Wash and soak urad dal separately in another bowl for 2 hours. First grind urad dal in a mixie to a thick, smooth batter adding enough water. I used the soaked water for grinding. You can also use ice cold water. Then grind the soaked pearl millet + Poha to a smooth batter adding required water. Do not make the batter watery. Mix both the batter well with your hands and allow it to ferment overnight or 12 hours based on the weather in your place. The next morning, batter would have raised well. Its consistency should be like regular idli batter. Mix well and make idli in a greased idli plate. Steam it for 10 to 15 minutes. Remove after it becomes warm. It tastes super soft when hot with the flavor of pearl millet. Serve hot to enjoy its best taste ! Enjoy !

Note

Do not grind the batter too watery. Add only the required water. Urad dal should be soaked and grind separately to get soft idli. If you soak them together, you need to add more urad dal and poha. You may have to use 3:1 ratio of millet and dal if soaking them together. You can also use Kuthiravali/ barnyard millet or Thinai/Foxtail millet instead of pearl millet.

Try this healthy Kambu idli & dosai with your favorite chutney or sambar !

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Tomato Chutney Recipe Without Onion,Garlic,Coconut–No Onion No Garlic Chutney

 

Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes (Thakkali chutney in Tamil) in my website but not even one tomato chutney without onion and garlic. 

This morning, I prepared Kambu idli, dosa (Pearl millet idli / Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut.

 This recipe is very similar to my tomato chana dal chutney but I have used urad dal, coriander seeds as well. It tasted yummy when drizzled with sesame oil. I have already shared an easy tomato thokku recipe without onion and garlic but I never thought to try a chutney recipe.

 I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it.

 Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.

Do check out my 50 chutney recipes if interested.

Tomato chutney without onion, garlic and coconut

Thakkali chutney / Tomato chutney recipe without onion, garlic and coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

To saute in oil Ripe tomato - 2 nos (Medium sized) Urad dal - 1.5 tsp Chana dal - 1.5 tsp Coriander seeds/Dhania - 1/2 tsp Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies) Curry leaves – 5 leaves Hing /Asafetida – 2 pinches Tamarind - A pinch Cooking oil - 1.5 tbsp Salt & Water – as needed To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

HOW TO MAKE TOMATO CHUTNEY WITHOUT ONION GARLIC 

1. Wash and chop tomato into small pieces, set aside.
2. Heat oil in a kadai and roast the dals, hing, dhania and chilli.
3. Add tomato, salt,tamarind, curry leaves. Saute till mushy.
4. Grind to a smooth chutney and temper with mustard, urad dal.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden. Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy. Let the mixture cool down. Then grind to a smooth paste adding required water. Transfer to a bowl. Heat 1 tsp oil in a small kadai, temper mustard seeds, urad dal. Add to the chutney, mix well and serve with idli, dosa ! Enjoy !

Note

I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness. You can replace Kashmiri chillies with one or two spicy chilli if you like. Addition of Coriander seeds is optional but it gives a  nice flavor. Do not add more than the mentioned quantity. Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead. Do not add more curry leaves. Chutney smells raw. As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.

Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !

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Green Peas Kurma For Chapathi, Poori – Pachai Pattani Kurma Recipe

 

Peas kurma recipe / Green peas kurma (Pachai Pattani kurma in Tamil) for chapathi, poori, idli and dosa. I love to try varieties of South Indian kurma recipes at home. Recently I prepared this green peas kurma as a side dish for chapathi. I adapted this recipe from Jeyashri’s kitchen and made few changes as per my taste. It came out really well. I used dry peas in this recipe. You can also make this yummy peas gravy with fresh,frozen peas. We relished it with chapathi and had the same kurma with idli,dosa the next day. Myself & Raksha liked this combination very much. 

Basically I love to have kurma type of side dish for idli & dosa. My mom makes varieties of kuruma kulambu for idli,dosa. This pattani kurma is one of its kind. I am happy that I got an easy, yummy green peas kurma that goes well not only for chapathi, poori but also for idli,dosa. I hope this kurma tastes well with mild pulao and rice varieties too. For variations, you can also add boiled potato along with peas. 

Do try this delicious Pattani kurma for chapathi and share your feedback with me.  Ok, lets see how to make peas kurma with step by step pictures.

Check out my potato kurma for poori and Saravana bhavan style veg kurma recipes too !

Green Peas kurma recipe / Pattani kurma

Peas kurma recipe - A delicious South Indian gravy for chapathi, poori, idli and dosa !

Cuisine: Indian

Category: Side dish for chapathi

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dry peas or fresh green peas - 1 cup ( You can use frozen green peas too) Tomato - 2 nos Big onion - 1 no Ginger-Garlic paste - 1 tsp Fennel seeds - 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1 tsp Dhania powder – 1 tsp Garam masala powder - 1/2 tsp Cashew nuts - 5 nos Grated coconut - 2 tbsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Coriander leaves - to garnish (Optional)

HOW TO MAKE GREEN PEAS KURMA

1. Wash and soak dry peas overnight or 8 hours.
2. Pressure cook in low flame for 2 whistles.
3. Saute onion, tomato, g&g paste and spice powders.Grind to paste adding coconut.
4. Saute this ground paste in oil and add the cooked peas.
5. Boil till oil floats on top. Serve with poori, chapathi, idli & dosa.

METHOD - STEP BY STEP PICTURES

Wash and soak dry peas in enough water overnight or for 8 hours. Pressure cook in low flame for 2 whistles adding 1 cup of water and salt. Alternately you can use fresh green peas or frozen peas. No need to pressure cook if using fresh peas/ Pachai pattani. Heat cooking oil and saute onion, fennel seeds, tomato, gg paste, turmeric powder, red chilli powder, Dhania powder and garam masala powder. Lastly add coconut, cashew nuts and saute for a minute.Grind to a smooth paste adding required water. Heat oil in a kadai and when it gets heated , add the ground paste. Add salt, sugar and saute till thick. If using fresh peas or frozen peas, add at this stage and boil till it cooks well.  Add cooked peas, 1 cup of water and boil for 5 minutes till nice aroma arises. Adjust the consistency of the gravy by adding more water if needed. This gravy thickens quickly when it cools down.So add more water, check for salt and serve with poori, chapathi, idli and dosa. Enjoy !

Note

For variations, you can skip garam masala powder and try it. But I would recommend to use it.   You can also add boiled potato cubes if you have less peas in hand. You can grind the masala ingredients without sauting in oil but it gives a different flavor and taste to this kurma. Adjust the consistency of this kurma as you like.I like mine to be semi solid in consistency as you see in the picture below.   If using fresh peas or frozen peas, you can add it along with ground paste. No need of pre cooking.

Try this easy, yummy Peas kurma and enjoy with poori,chapathi, idli or dosa !

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Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi. But my friends used to buy Sakthi masala rasam powder, aachi rasam powder and MTR rasam powder. They say everything tastes good in its own way.  But I love to grind homemade rasam powder with fresh ingredients & make rasam with it  

I have already posted my Tirunelveli aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.

When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make this rasam podi & idli podi and took video for my reference. 

The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian

Category: Rasam Recipe

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Chana dal - 2 tbsp Methi seeds - 3/4 tbsp Red chilli - 25 to 30 nos Curry leaves - fistful Turmeric powder – 1/2 tbsp

HOW TO MAKE RASAM POWDER

1. Measure & Take all the ingredients required for rasam powder.
2. Sun dry or dry roast one by one.
3. Cool & Grind to coarse powder.
4. Store for a month & make rasam with it.

RASAM POWDER RECIPE - STEP BY STEP PICTURES

Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months. Alternatively you can dry roast all the ingredients one by one carefully without burning them Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate. Then roast the methi seeds and roast till golden brown.Remove in the plate. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal and chana dal till it gets heated. Collect them in the plate. Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate. Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate. After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely. You can add 1 tbsp of this rasam powder for making rasam for 3 people. This rasam powder stays good for 1 to 2 months. Use a clean spoon for handling.

Note

I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days.  You can skip curry leaves if you don’t like. Instead you can add some fresh curry leaves while making rasam.  Toor dal and chana dal helps to give some thickness to the rasam. So adding cooked dal water is optional.  Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !

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