Easy Sago Recipe- Javvarisi Upma with Turmeric & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Easy Sago Recipe – Javvarisi Upma With Turmeric & Mustard Seeds

Introduction

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple, comforting Javvarisi Upma (Sago Upma). This was one of the first dishes I learned to make when I started exploring South Indian cuisine, and it quickly became a family favorite. It’s light, flavorful, and surprisingly easy to whip up, even on busy weeknights. If you’re looking for a quick and satisfying meal, or just want to try something new, this sago upma is a perfect place to start!

Why You’ll Love This Recipe

This Javvarisi Upma is more than just a quick meal. It’s wonderfully textured – soft, slightly chewy sago pearls combined with the crunch of tempered spices. It’s also incredibly versatile. You can adjust the spice level to your liking, and it’s naturally gluten-free! Plus, it’s a fantastic way to use sago, a unique ingredient that adds a delightful twist to your usual upma routine.

Ingredients

Here’s what you’ll need to make this delicious sago upma:

• ½ cup sago (javvarisi) – about 100g
• ⅓ cup onion, chopped – about 75g
• ¼ teaspoon turmeric powder – about 1g
• To taste salt
• As needed water
• 1 tablespoon oil – about 15ml
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal (split black lentils)
• ½ tablespoon chana dal (split chickpeas) – about 20g
• 1 sprig curry leaves
• 1 small piece ginger, finely chopped
• 2 green chillies, slit
• 1 tiny pinch hing (asafoetida)

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

Sago (Javvarisi): Types and Selection

There are different types of sago available – small, medium, and large pearls. I prefer the small pearl sago (sabudana) for upma, as it cooks evenly and gives a nice texture. Make sure your sago is fresh; older sago might take longer to cook.

Urad Dal & Chana Dal: Regional Variations & Substitutions

Urad dal and chana dal add a lovely nutty flavor and texture. If you don’t have chana dal, you can skip it or use a little more urad dal instead. These dals are staples in South Indian tempering, so it’s worth keeping them in your pantry!

The Significance of Hing (Asafoetida) in South Indian Cooking

Hing, or asafoetida, might smell a little pungent on its own, but it adds a wonderful savory depth to the upma. It’s also known for its digestive properties. A tiny pinch is all you need!

Turmeric Powder: Quality and Health Benefits

Good quality turmeric powder not only adds a beautiful color but also boasts amazing health benefits. Look for a vibrant orange powder for the best flavor and color.

Oil: Choosing the Right Oil for Flavor

I usually use groundnut oil or coconut oil for this upma. They both impart a lovely flavor. You can use any neutral cooking oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sago in a strainer once. Then, soak it in ¼ cup (60ml) of water for 4-5 hours. The key here is to ensure the water level is just above the sago. Don’t over-soak, or it will become mushy.
2. After soaking, gently fluff the sago with a fork. It should be moist but not sticky. If it feels hard, soak it for a little longer.
3. Now, heat the oil in a pan over medium heat. Add the mustard seeds, urad dal, and chana dal. Sauté until the mustard seeds pop and the dals turn golden brown.
4. Add the curry leaves, green chillies, and ginger. Stir for about 30 seconds until fragrant.
5. Add the chopped onions and salt. Sauté until the onions turn translucent.
6. Mix in the turmeric powder and then add the soaked sago. Stir gently for about 2 minutes, coating the sago with the spices.
7. Cover the pan and cook on low heat for 3-5 minutes. Stir occasionally to prevent sticking.
8. Cover again and cook for another 2 minutes, or until the sago turns translucent. Fluff with a fork and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this upma perfect every time:

Soaking the Sago: Achieving the Perfect Texture

The soaking time is crucial. If you live in a colder climate, you might need to soak the sago for a longer period.

Tempering Techniques: Mastering the Mustard Seed Pop

Don’t rush the tempering! Let the mustard seeds pop properly – that’s where a lot of the flavor comes from.

Preventing Sticking: Tips for Even Cooking

Stirring occasionally while cooking prevents the sago from sticking to the bottom of the pan. Using a non-stick pan also helps!

Adjusting Spice Levels: Customizing to Your Preference

Feel free to adjust the number of green chillies to control the spice level. You can also add a pinch of red chilli powder for extra heat.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1 green chilli or omit it altogether.
• Medium: Use 2 green chillies.
• Hot: Add a pinch of red chilli powder along with the green chillies.

Festival Adaptation: Offering During Vrat/Fasting

My friend, Priya, makes this during Navratri fasting, omitting the onion and garlic. It’s a wonderfully satisfying vrat meal!

Regional Variations: Tamil Nadu vs. Kerala Style

In Tamil Nadu, they sometimes add a squeeze of lemon juice at the end for a tangy flavor. In Kerala, grated coconut is often added for a richer taste.

Serving Suggestions

This upma is delicious on its own, but it also pairs well with a side of coconut chutney or sambar. A cup of hot filter coffee completes the meal perfectly!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It tends to dry out a bit, so you might need to add a splash of water while reheating.

FAQs

Let’s answer some common questions:

What is sago and is it gluten-free?

Sago is a starch extracted from the pith of sago palm stems. It’s naturally gluten-free, making it a great option for those with gluten sensitivities.

How do I know if the sago is soaked enough?

The sago should be plump and translucent, with a slightly soft texture. If it’s still hard, soak it for a little longer.

Can I make this upma ahead of time?

While it’s best enjoyed fresh, you can prepare the sago and tempering ahead of time. Store them separately and combine them when you’re ready to cook.

What can I substitute for hing (asafoetida)?

If you don’t have hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very distant substitute, but it won’t be quite the same.

Is this recipe suitable for a light dinner or breakfast?

Absolutely! It’s light, easy to digest, and provides a good source of carbohydrates. It’s perfect for a quick breakfast or a light dinner.