Friday, August 12, 2011

Saboodhana Kichdi - Javarisi Upma - Tapioca Upma

A healthy and light breakfast that can be made in less than 15mins. So ideal for the early morning rush hour in the kitchen and very delicious too. This is a Maharashtrian delicacy and can be made for breakfast or evening snacks. For Maharashtrians, the Saboodhana is a very special food and is used to break the "fast" on auspicious days.

Saboodhana(Tapioca) Upma

Ingredients:

Ingredients
- 1 cup Saboodhana
- 1 small potato finely chopped or boiled
- 1 or 2 green chillies finely chopped ( as per preference)
- 1 tbsp peanuts
- 1 tbsp dry roasted peanuts coarse grinded
- 1 tsp cumin seeds ( Jeera)
- 1 tsp Sugar
- 1/2 tsp ghee(clarified butter)
- 1/2 tsp oil
- Salt to taste
- Finely chopped coriander for garnishing

Prep time: Overnight soaking            Cook time: 15 mins

Preparation:

- Wash and soak the saboodhana for 6- 7 hours with just enough water to cover the granules.
- When you are ready to make the upma, add sugar, salt and coarse ground peanuts to the saboodhana and mix it well.
Soaked Tapioca, ground peanuts, salt and Sugar

- In a pan, heat the oil and ghee and add the cumin seeds, green chilly, peanuts and potato and fry until the potatoes are cooked. This will take about 3-4 mins.
- You can add crushed boiled potatoes too if you have them.
- Once the potatoes are cooked, add the saboodhana to the pan and turn it over every 2 mins.
- Cook on low or medium flame only.
- Once all the saboodhana turn translucent, switch off the heat. Garnish liberally with chopped coriander.
- Breakfast is ready to serve. Tastes more yummy with a side of curd and sugar mix :-)!

Foot note:

- When you grind the peanuts, make extra and store in a small container. Comes in handy anytime you want to make the upma.
- If you live in a humid place, soak the saboodhana for about 2-3 hours. Then drain it on an absorbent cloth. Once all the excess water is absored in the cloth, transfer the saboodhana to a container and refrigerate for 4-5 hours or overnight, if you want to make it for breakfast. This process will help to keep the saboodhana's from getting sticky and mushy.
- When you buy saboodhana, play safe;-) Some variety are good only for making the fryms (vadaam or vethal) and the upma tastes yuck in those variety.
- So, check with the shop if it is good for upma. Preferably go for branded and packed tapioca's instead of the loose variety.

2 comments:

  1. not light...because sabhoodana is heavy in calories...even more than rice...!!!

    ReplyDelete