Javarisi Sundal recipe | Navaratri Sundal recipes

Sago Sundal with video

Javarisi sundal | sago sundal is a new variety of sundal with javarisi and moong dal as main ingredients. I usually make moong dal sundal at home but this one with javarisi is quite new to me. I saw this in subbus kitchen few years back. When i was talking about Navaratri recipes my friend Shriprada passed on this recipe to me. She is a good cook and also cooks all traditional tamil brahmin recipes very well. Also her Golu is always a classic one and mostly theme based too. It tasted quite well and we had it for evening snack. You can make this for Navaratri too for neivedhyam. Check out my other Navaratri sundal and sweets recipes too. I have given a similar recipe with poha in my Kutties kitchen cook book and also in a thozi supplement book 3 years ago.

Javarisi sundal

  Preparation Time : 15 mins + soaking 4 hrs | Cooking Time : 25 Mins |Serves: 6

     Javarisi | sago   1/2 cup

     Yellow moong dal  3 tblsp

     Green chili  1

     Ginger   a small piece

      Curry leaves   few

      Mustard seeds   1/4 tsp

      Coconut  2 tblsp

      Salt   as needed

      Turmeric powder   1/4 tsp

      Crushed Peanuts   1 tblsp

                                                        Video of Javarisi sundal

     

Method:

• Wash the sago thrice and drain the water. Sprinkle little water and keep it aside for 4 hours or overnight. 
• Soak the moong dal for 1 hour and keep it aside.

• In a pan add the moong dal and add 1 cup of water and turmeric powder and a tsp of oil.
• Cook till the dal becomes soft. Ensure it should not be mushy. Drain the extra water. 

     Grind the ginger, green chili and curry leaves into a coarse paste.

In a pan add the oil and add and add in the mustard seeds. Add in the coarsely ground paste.

Saute for few minutes and add the soaked sago. The soaked sago will be separate grains. 

Add the cooked moong dal to this and mix well.

Add in the grated coconut and  mix well.

• Crush the roasted peanuts and add it to the sundal.
• Mix well and switch off the flame.

• If needed you can squeeze lemon juice to this, at this stage.

Notes:

• Ensure that the sago shouldn't be sticky. 
• Also the moong dal shouldn't be mushy.
• You can temper with slit green chili and grated ginger. But coarsely grinding it with curry leaves, will be helpful while eating. 
• Adding peanuts will give a nice crunchy texture to the peanuts. So do not omit this.