Javvarisi Upma

Ingredients

• Sago – 1 cup
• Water – just enough to come level with the pearls for soaking
• Onion – 1 small, finely chopped
• Carrot – ¼ cup, finely chopped, optional
• Green chillies – 2, slit or finely chopped
• Ginger – 1 tsp, grated
• Mustard seeds – ½ tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves – 1 sprig
• Roasted peanuts – 2 tbsp, optional
• Lemon juice – 1 tbsp, optional
• Salt – as needed
• Oil – 1½ tbsp

Method

1. Rinse the sago 3 times and drain. Add only enough water to come roughly level with the pearls; do not flood them. Soak for 6 to 8 hours or overnight, depending on the variety.
2. Press a pearl between your fingers. It should mash easily with no hard centre while the pearls still remain separate. Drain for 10 minutes if any free water remains.
3. Heat oil in a wide pan over medium heat. Add mustard; once it splutters, add urad dal and chana dal and fry until they begin to turn golden.
4. Add ginger, green chilli and curry leaves, then onion. Sauté until the onion is soft without browning. Add optional carrot and cook another minute.
5. Add the soaked sago and sprinkle salt evenly over it. Fold gently rather than stirring vigorously, which can break the pearls and make the upma sticky.
6. Cover and cook over low to medium-low heat for 6 to 8 minutes. Open every 2 minutes and turn gently from the bottom so it cooks evenly without catching.
7. Taste a pearl: it should be tender and pleasantly springy, not chalky or hard. Stop as soon as it is cooked; overcooking makes the starch gluey. Fold in optional peanuts.
8. Switch off and add lemon juice if using. Rest uncovered 2 minutes, fluff gently and serve immediately.