Friday, May 8, 2009

Javvarissi uppuma/ Sagoo uppuma/ sabudhana (Maharastrian Dish)

Here is something special that you can try for a breakfast or as evening tiffin.

Soak 1 cup of fine Javvarissi in water (water level should be ½ inches above the sagoo level overnight. In the morning, the Javvarissi would have become soggy. The javvarissi should be separate and soft.

Fry the ground nut ( required quantity) in a kadai and grind it coarsely in a food processor. To little bit of coarsely grinded ground nut powder, add 2-3 green chilly and grind it sprinkling little water. Mix the ground nut powder and the ground nut powder grinded with green chilies with the soaked sagoo.

Boil 1 potato and mash it with your hands. Mix it with the above mixing.

Pour 1 tsp oil in a kadai and when it becomes hot, splutter 1 tsp mustard seed, 1 tsp of jeerakam (fenugreek) seed, 1 tsp of urudh dhal seeds, add 1/2 cup finely chopped onions, some chopped cashnew nuts/ badam, 2-3 green chilly [cut lengthwise]. Sim the burner. Sauté it till light brown. Add lotsa of curry leaves and stir fry.

To the above, add the sagoo mix. Mix it well and cook until the sagoo becomes completely transparent.

Sprinkle some salt to taste and mix well.
Remove from fire, add juice of 1 lemon and mix well. Then add 3tsps grated coconut (optional) and mix well.

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