Sabudana – 1 cup
Oil/Ghee – 1 tbsp
Mustard seeds – 1/2 tsp
Green chilies (slit) – 1
Curry leaves – 1 sprig
Coriander leaves (finely chopped) – 1 tbsp
Turmeric powder – a pinch
Sugar – 1/2 tsp
Salt as needed
Roasted peanuts – 1-2 tbsp
For dry grinding masala:
Coriander seeds – 1 tbsp
Jeera – 1 tsp
Dry red chili – 2-3 (adjust to taste)
Asafetida – 1 pinch
Grated coconut – 1 tbsp (Optional)
Soaking Time: 4-5 hours or overnight
Preparation Time: 10 mins
Cooking Time: 15 mins
Method: Wash the sabudana (tapioca pearls) thoroughly and soak in one cup water (water quantity should be the same as sabudana quantity) overnight or for a minimum of 4-5 hours. Drain and keep aside.
In an iron pan, dry roast jeera, coriander seeds, dry red chilies, and grated coconut until the raw smell of the ingredients go away. Coconut is my improvised addition and is optional. I added asofetida crystals and hence added it at the roasting stage. If you are using asafetida powder, add it at the next stage.
Remove the roasted ingredients, allow it to cool down, and make a coarse powder using mixer grinder or mortar and pestle.
Heat an iron pan and add oil/ghee. Add mustard seeds and let it crackle. Add curry leaves and slit green chilies and then the drained sabudana. Add a pinch of turmeric and mix. Add the pounded roasted masala powder. Add coarsely powdered roasted peanuts. Mix well. Cook until the sabudana pearls turn translucent. Add required amount of salt and half a teaspoon sugar. Mix well. Sprinkle finely chopped coriander leaves. Thanjavur-style Sabudana upma is ready to be served.
Note: Grated coconut is not part of the original recipe. This is a personal choice and hence optional.