Sabudhana umpa

I love to try different variations of dishes and I am always in a look out for it.I hit the jackpot with this Marati version of upma.This Sabudhana upma is nothing like its South Indian kin! Itz easy and I was charmed with this version of upma with its first bite.

Ingredients:

1 cup  Sabudhana
1 cup Yogurt / sour curd
1/2 cup peanuts
4 green chillies
1 tbps oil
1 tsp jeera /cumin
1 sprig curry leaves
salt

Preparation:
1.Mix Sabudhana and curd in a vessel .If the mixture is dry, add water or buttermilk.
2.Add salt and soak the mixture  for atleast 3 hours.
3.Check if Sabuhana is ready by squeezing it .If it is soft it is ready.If it still has a hard core, soak it for a bit longer.make sure the mixture is not too dry.
4.In a pan roast peanuts with a drop of oil, till golden brown.
5.Cool the peanuts in a dry plate for about 5 min.
6.Once the peanuts are cooled, make a coarse powder and set aside.

Method:
1. Heat oil in a pan and add  jeera, finely chopped green chilies and curry leaves ,fry till crisp.
2. Add Sabudhana and fry on a medium  flame till the sabudhana turns transparent.
3.Once most of the sabudhana turns transperent , add the peanut powder and mix well.
4.Serve hot.


Note:
If you are using Nylon Sabudhana , you will have to soak the mixture overnight.
While soaking the sabudhana for 3 hours, check in between to make sure the sabudhana is not too dry.If it is dry add little buttermilk or water.
Try and use a non-stick pan.The buttermilk will stick and blacken the pan.