Javvarisi Sundal Recipe with step by step photos. Another easy and delicious variety of sundal to make during Navratri. This javvarisi sundal makes a perfect vrat recipe as it has no onion and garlic. It is very quick and easy to make and is almost ready in a jiffy. Its also vegan and gluten free.
Javvarisi is called as Sabudhana in Hindi and sago or tapioca pearls in English. As sabudana is considered the perfect vrat food, vada, upma and kheer is also made during the fasting and auspicious days.
You can also make this for the kids as their after school Evening Tiffin or to pack for school snack time as it won’t take much time to make during the morning time.
I prefer using the nylon variety of javvarisi than the regular variety to make this sundal as the pearls stay separate and does not stick to the pan while cooking.
Though the javvarisi is soaked overnight, only the preparation time is longer and the actual cooking time is just 15 mins to make this filling and delicious javvarisi sundal.
This javvarisi sundal is almost like a Southern take on the most popular North Indian breakfast recipe, the Sabudhana Khichdi. Just mix in a combo of the moong dal sundal and beach sundal, you get this javvarisi sundal recipe.
Instead of yellow moong dal, you can also use regular Green moong dal (pacha payaru) or the sprouted ones. Just make sure you cook it separately prior to adding it to the sundal.
Javvarisi Sundal Recipe with stepwise photos:
1. Wash and drain javvarisi. Sprinkle water over it and let it rest for overnight or for 8 hours.
2. Wash and soak yellow moong dal for 1-1/2 hours. Cook till it is soft to the touch and drain excess water.
3. In a mixer jar, add grated coconut, ginger, green chili and grind to a coarse paste without adding any water. Set aside.
4. Heat oil in a pan. Add mustard seeds and let it splutter. Add coarsely ground paste, curry leaves and cook for 1/2 minute over low flame.
5. Add javvarisi, salt and mix well so that the paste gets mixed well with javvarisi.
6. Add cooked and drained yellow moong dal and once again mix gently taking care not to break the dal and make it mushy.
7. Switch off the fire and take the pan off the stove. Add crushed, roasted peanuts.
8. Squeeze in lemon juice and mix gently. Serve this javvarisi sundal piping hot.
Javvarisi Sundal Recipe details below:
- Javvarisi (Sabudhana) - 1/2 cup
- Yellow Moong Dal - 2 to 3 tbsp
- Ginger - 1/2 inch piece
- Green chili - 1
- Fresh grated coconut - 3 tbsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 1 sprig
- Turmeric powder - 1/8 tsp
- Roasted peanuts, crushed - 1 tbsp
- Lemon juice - 1 tsp
- Salt - to taste
- Oil - 1/2 tbsp
- Rinse javvarisi well for 2 to 3 times. Place the rinsed javvarisi in a bowl. Sprinkle a handful of water over it. Mix well and close the bowl with a lid.
- Let it rest overnight or for 8 hours. It will be soft to the touch and each grain will be separate. I used the Nylon variety Javvarisi.
- Rinse and soak yellow moong dal in a bowl for 1-1/2 hour before you start making the sundal.
- Heat 3/4 cup water in a pan. Let it come to a boil. Add drained yellow moong dal, turmeric powder and cook till it becomes soft to the touch. You should be able to mash the dal between your fingers. But it should also not be overcooked to make it mushy. Drain any excess water and set aside.
- In a mixer jar, add grated coconut, ginger, green chili and grind to a coarse paste without adding any water. Set aside.
- Heat oil in a pan. Add mustard seeds and let it splutter. Add coarsely ground paste, curry leaves and cook for 1/2 minute over low flame.
- Add javvarisi, salt and mix well so that the paste gets mixed well with javvarisi.
- Add cooked and drained yellow moong dal and once again mix gently taking care not to break the dal and make it mushy.
- Switch off the fire and take the pan off the stove.
- Add crushed, roasted peanuts, squeeze in lemon juice and mix gently.
- Serve this javvarisi sundal piping hot.