Penbugs
Food

An Indian cooking in Tokyo: Javvarisi Upma

Right from my childhood, whenever my mother makes Upma I get excited unlike other kids because my mother makes huge variations every-time to make it yummy and taste different.

One such recipe is Sabudhana Kichdi or Javvarisi Upma. My mom learned this when we were in Bombay and she still makes it for us.

This happens to be a very quick dinner/breakfast/ snack recipe and munchy enough to have a second plate.

Let’s move to the recipe.

Ingredients

Javvarisi/ Tapioca pearls – 1 cup
Roasted Peanuts – 1/4 cup
Green chilli – 3
Oil – 2 tsp
Jeera – 1 tsp
Coriander leaves
Salt for taste

Preparation

1 Soak Javvarisi overnight or a minimum of 6-8 hours. Strain the water.

2 Pulse the roasted peanuts and make sure they are broken into quarters and not so fine.

3 Take a wok or a pan add oil and jeera.

4 Once it splutters add green chillies and Javvarisi.

5 Stir it for 2-3 minutes and add salt.

6 Close the pan for 5 mins after simmering the stove.

7 Tapioca should turn translucent which indicates that they are cooked.

8 Now add the peanuts which we have ground before.

9 Once you add the peanuts and stir the Tapioca, you can find the moisture getting reduced and it starts to separate from being a jelly.

10 Close it for 5-10 mins so it gets roasted even and javvarisi will get cooked well.

11 Garnish with some coriander leaves before serving.

Notes

  1. You may find the Jaavarasi sticky and gooey once you add it into the pan. Dont fret. Once it becomes translucent, when you add the peanuts they will separate.
  2. You can add boiled potatoes to this. But this is the simpler and quick version for lazy dinners.

Leave a Comment