Thursday, June 15, 2006

Javvu arisi Upma



Continuing my food blogging , here's one of Rajesh's favourite dishes - Javvu Arisi upma (Saabu daana). The moment you eat it, you will realise why this item is called Javvu (meaning sticky in Tamizh).

The first time I got to know of such a thing was when I was in Class 5. We had gone for a trip to the "Paradise On Earth" and this was what I ate almost all the 5 odd days that we stayed there - for breakfast. No matter how much amma or I have tried, we have never been able to get that taste that is still imprinted in our minds!

Well without much ado, let us sink our teeth into the recipe.. Don't blame me if your teeth remain stuck :).

Don't forget these ...



Javvu Arisi (Saabu daana) - 2 Cups
Onion - 1 , Chopped very finely.
Corriander leaves - 10-11 sprigs , Chopped very finely (for garnishing).
Kadalai (Peanuts) - 1/2 Cup - dry roasted and coarsely ground
Green Chillies - 4-5 small - slit lengthwise.
Oil, Mustard, Split Urad Dhal - for seasoning
Turmeric Powder , Salt

Did you do this ? ...

Wash the Javvu Arisi in little water. While doing this if you notice that the entire contents are getting too soggy or forming a paste - don't proceed to make the upma. Use this javvu arisi for making vadam(sorry don't know the translation), and try to get another brand for the upma. Soak the javvu arisi with water just covering it for about 20 minutes. You will notice that after 20 mintues , almost all the water would have been absorbed and the tiny balls are puffed. Strain away all the remaining water.

In the meantime, heat some oil in a Cheenuchetti (kadai). When the oil is hot add the mustard. When mustard starts spluttering add the ural dhal. Add the Onions and slit green chillies to the kadai , when Urad dhal starts to turn brown. Saute this mixture until the onions turn slightly brown (the ones that you get in the US hardly turns brown ....) - ensure that the onions are not kachcha - that spoils the taste of the upma. Add the javvu arisi to this. Sprinkle Turmeric powder and salt. Mix well.

At this point, I will take a small deviation(you can skip this if you want). Rajesh loves if the javvu arisi is actually a bit javvu (sticky) - so what I do is sprinkle a bit of water to the above concoction, cover it with a lid and cook it on medium flame for 5 mintues. This causes the entire upma to stick together a little bit.

Add a little more oil and the ground peanut powder (This ingredient is the one that gives the actual flavour to this upma). Keep stiring the mixture for about 10-15 minutes on medium flame till the entire saabu dhaana is cooked.

After taking the cheenuchetti off the gas, garnish it with the chopped corriander and your upma is ready. Have this for breakfast with a glass of Orange juice and you will feel swargam :)...

1 comment:

Anonymous said...

Ausum