Sabudana Kichadi / Javvarisi Upma South Indian Style


Whenever we thought to prepare Sabudana khicadi, first we remember using the potatoes and peanuts mixture like Maharashtraian style dish. Here i  made  little tweak, instead of these 2 main ingredients I used moong dal. Always some variations brings another new version of  dish...isn't it? Try this recipe for different yummy tast

Check the below quick and easy breakfast Upma Varieties:

  • Sabudana/ javvarisi / tapioca  pearls- 1 cup
  • Moong Dal (Yellow split pea/Split Mung Bean) - 1/4 cup
  • Green chili- 3 to 4 nos
  • Curry Leaves - Few
  • Mustard Seeds - 1 tsp
  •  Cumin Seeds- 2 tsp
  • Fresh Coriander Leaves for garnishing
  • Oil - 2 tsp


1) Wash the sabudana twice and add small amount of water and let it stand for 5 to 6 hrs (on top just half inch of water is more than enough)
2) Soak the moong dal separetly for 3 to 4 hrs
3) After long hours of soaking sabudana should appear swelled up. From your fingers loosen up nicely as separate pearls
4) In a medium flame heat a pan with 1 tbsp of oil, add the mustard  & cumin seeds. When the seeds crackle, add the green chilies, moong dal and curry leaves saute till slight brown color
5) Add the soaked sabudana and salt and mix nicely to the above mixture cook it in a low flame for 5 to 6 mins
6) Garnish with coriander leaves and serve hot and enjoy!

Note: Small pearls of javvarisi / Sabudana is a good option for this recipe. 

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Mooli /Radish Pickle


Ever heard pickle in Radish/mooli…. Sounds interesting is it? Here is the one simple and instance pickle recipe.

  • Mooli/Mullangi/ Radish(White)  - 1 No. (medium size)
  • Raw Mango/ kacha Ambha - 1/2
  • Onion (Small) - 1 no.
  • Green chili - 2 to 3 nos. (as per your spice taste)
  • Lemon Juice - 2 tbsp
  • Hing/Asafoetida powder - 1/4 tsp
  • Red chili Powder - 2 tsp
  • Salt to taste

Time Required: 10 mins


1)  Wash and peel then cut them in to small dices 
2)  Add chopped onion, raw mango, green chilies, lemon juice, salt, red chilli powder, and  Hing  mix well
3)  Store it in a bottle and keep this in a refrigerator
4)  Leave it for 1 day to marinate, and  then it is ready for serving

This simple pickle goes very well with Rava Upma & Curd rice
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Semiya Upma / Vermicelli Upma


Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast dish like Semiya Upma and also as sweet dish like Vermicelli kheer or a sweet dessert similar to rice pudding. You should roast the semiya to get the good taste of upma. 

In southern part of India commonly called as Upma /Uppuma/Uppittu. Upma usually cooked as a thick porridge using vegetables with various main ingredients  like, Rava(semolina), Poha (flattened rice), rice, Moong Dal(Yellow split peas/mung bean) and Oats.

Check the below quick and easy breakfast Upma Varieties:

  • 1 cup Semiya/Vermicelli/thins noodles (Roasted)
  • 2 (medium size) onions chopped
  • 1 (medium size) Tomato chopped
  • 5-6 green chilies slit lengthwise
  • 1/4 cup Green Peas
  • Curry leaves -Few
  • 1 tsp Turmeric
  • salt to taste
  • 2 tbsp oil
>For Seasoning:
  • 1/2 tsp mustard seeds
  • 1/2 tsp urud dal / White Lentil (grown in Indian subcontinent- Available in Indian Store)

>For Garnishing:
  • 1/4 cup Fresh coriander leaves
  • grated coconut ( optional)



Step 01) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the semiya till it turns to golden color, once done transfer into a tray and keep aside. or omit this step if you are using ready made roasted semiya (now a days you can get this is Indian store look for Brand name called "Bambino Roasted vermicelli")

Step 02) In the same pan heat 1 tbsp of oil, add the seasoning seeds. When the seeds crackle, add the chopped onion and tomatoes, green chilies and curry leaves and saute till the onion turns to golden brown.

Step 03) Add One & half cup of water and bring them to boil(1 cup for semiya  and 1/2 cup for vegetables) Add turmeric powder and salt

Step 04) Once water starts boiling add roasted vermicelli,  a little at time and constantly stirring to mix with water. if you feel all the water is absorbed and still vermicelli is not cooked, add water little by little

Step 05) Simmer and cook the upma till nicely thick and tender

Step 06) Return to low flame stir gently every now and then. Transfer to a serving dish and garnish with coriander leaves & grated coconut and Serve hot with any pickle and freshly brewed coffee.

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