Sabudana Upma

Preparation time:

20 mins.

Serves 4

Ingredients:

Sabudana-1 cup

Oil-2 tablespoon

Split urad dal-1/2 teaspoon

Mustard-1/2 teaspoon

Jeera-1 teaspoon

Asafoetida - 2 pinches

Channa dal-1/2 teaspoon

Salt to taste

Onion-1 big(finely chopped)

Green chillies-3 nos. split

Curry leaves-1 sprig

Coriander- for garnish

Turmeric powder-1/2 teaspoon

Lemon juice-1 teaspoon(optional)

Preparation-

In a large bowl, wash the sabudana twice and soak with enough water for 3 hours.

Before cooking, drain the sabudana in a strainer and leave it for twenty minutes.

In a kadai, add oil and when its warm and ready add split urad dal,mustard,jeera,channa dal and asafoetida

When they start spluttering add the onions and fry till they become transparent.

Now add green chilies,turmeric powder and curry leaves and fry.

Then add soaked sabudana into it and enough salt, mix thoroughly and cook it covered for 7-8 minutes.

When you open, the sabudana will look transparent. If you try to press in between your fingers,if it becomes smashed it means it is cooked.

If you like the lemon flavour you can add lemon juice at this stage for a tangy taste, else omit this step.

Your upma is ready to be served.

Garnish  it with coriander leaves and serve hot.

Notes:

Do not soak the sabudana for more than 3 hours because, it becomes sticky when cooked .

Some types of sabudana take more time to soak, so you have to decide based on the quality you have bought.

You can also add peanuts along with channa dal while frying for the tadka. It adds to the flavour of the upma.