1

To begin making the Sabakki Upittu, wash and soak sabudana in buttermilk for 4-6 hours and drain the excess liquid using a colander.

2

Boil the dal with a teaspoon of oil and some turmeric in an open pot until its thoroughly cooked, not mushy. Set it aside.

3

In a wide pan heat oil, add mustard seeds and allow it to splutter. Add channa dal, urad dal, cashews and reduce the heat and allow it to change colour evenly by stirring in between.

4

Add the curry leaves, asafoetida ,turmeric, green and red chillies and give it a stir.

5

Add the onions, some salt and cook for 5-6 minutes stirring in between on a medium flame or until it changes colour. (Do not allow it to brown)

6

Next, add the drained Sabakki and give it stir and cook until it turns transparent on medium heat.

7

Tip in the boiled moong dal, green peas, lemon juice and salt and give it a good mix until everything is well combined. cover the lid and cook for a couple of minutes on low heat.

8

Garnish it with some coriander and grated coconut.

9

Serve Sabakki Upittu for breakfast with a hot cup of Ginger Cardamom Tea or with with Burani Raita for a light dinner.

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The contest is in association with Preethi Kitchen Appliances.

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