Javvarisi More Kanji | Sago-Buttermilk Porridge

This week for Cooking from a Cookbook Challenge, I wanted to do a simple dish,preferably a beverage. Its way to hot here and I thought a cooling drink would be ideal. Then I found a book which had 30 recipes prepared with Yogurt / Buttermilk and I was sure to find something nice. Then I came upon this simple and cooling porridge that really cools the system and is also very filling….

You can have this instead of the evening Tea / Coffee during summer or even as a breakfast….

I used:

Sago – 1/4 cup
Yogurt- 1 cup
Salt to taste

For tempering

Oil- 1 teaspoon
Mustard seeds- 1 teaspoon
Cumin seeds- 1/4 teaspoon
Sun dried Chilli / More Milagai – 1
Curry leaves – a few

Coriander leaves to garnish

Soak the sago in plenty of water for a few hours. Whisk / beat the yogurt with 2 cups of water and keep aside.

Pressure cook the sago with 1 cup of water for 2 hisses / 10 minutes / till done. The sago should retain its shape yet should be soft when pressed between the fingers. Let it cool completely.

If there is too much water, drain and keep aside.[See note below]. Add the buttermilk to the cooked sago.Add salt and mix

Heat oil and fry the more milagai till golden brown. Drain and keep aside.To the same oil add mustard, cumin and curry leaves. When it splutters, pour into the sago mixture.

Serve garnished with More Milagai and coriander leaves….Serve as such or with a pickle / some homemade crisps or chips.

Note:

Instead of More Milagai , you can add a few pieces of green chillies to the tempering.
If it thicken after a while, add the reserved water drained from the cooked sago / extra butter milk
This tastes best when served immediately after preparation. If kept for too long it will get sour.

This post is for the Cookbook Challenge of the month….