Hi, I am Marie. Today, we’re going to make sabbakki/tapioca pearls and mung beans upma recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sabbakki/Tapioca pearls and Mung beans Upma Recipe
Sabbakki/Tapioca pearls and Mung beans Upma is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sabbakki/Tapioca pearls and Mung beans Upma is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sabbakki/tapioca pearls and mung beans upma using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sabbakki/Tapioca pearls and Mung beans Upma:
- Get 1 cup Sabudana / sabbaki - ( soaked overnight)
- Prepare 1/2 cup Mung beans moong dal ./ cooked - soaked for an hour ( 1/2
- Make ready 1 tsp Ginger grated -
- Get 3 no Green chili chopped -
- Take 2 tbsps Coriander leaves chopped -
- Get tbsp Coconut gratings -
- Get 1 tsp Lemon juice (optional) -
- Get to taste Salt
- Get 2 tsps Oil -
- Take 1/2 tsp Mustard seeds -
- Prepare a few Curry leaves (optional) -
- Make ready cashew Roasted pieces (optional) - for garnish
Instructions to make Sabbakki/Tapioca pearls and Mung beans Upma:
- 1/. Heat oil in a kadai, add the mustard seeds and when they start to splutter add the grated ginger, curry leaves and chopped chilies. Saute for a min.
- 2/. Now add the soaked and drained sabudana, salt and continue to cook on a low until the sabudana pearls look like glass beads and are completely cooked. Keep stirring every now and then.
- 3/. Now add the cooked moong dal (the dal should be just done and hold its shape), chopped coriander leaves( set some aside for the garnish and grated coconut, salt. Mix well and cook for a min.
- 4/. Remove from flame. Pour the lime juice and mix well. Garnish with chopped coriander leaves and roasted cashew pieces.
- Serve hot with green coconut chutney or chutney powder
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