Sajjige| Rulavn| Upma| Khara Bhath| Savoury Semolina Pudding
Among all the yummy breakfast dishes from Mangalore, Sajjige is among the more popular ones. It is a savoury semolina pudding, known as Rulavn in Konkani, Khara bhath in other parts of Karnataka and known as Upma all around the country. It is a simple dish which can be conjured up in a jiffy.
As a kid, I used to dread the mornings when we would have this savoury semolina pudding for breakfast. I wasn’t really a fan of its homemade version but at the same time would devour the mushy sajiige from the hotels. Eventually I realised, the only real difference is the proportion of Semolina-Water.
Now, during the early morning rush on weekdays, this remains my go to breakfast dish. Splutter some mustard, add urad dal and curry leaves and the onions and then the semolina and water. Done deal in no time!
Variations of Sajjige
This is the basic version of Sajjige. By adding few ingredients it can be tweaked into different variants like Green-peas Sajjige and Mixed-vegetable Sajjige. It can even be teamed up with Sheera for a Bangalore style breakfast combo known as Chow-chow Bhath and it also teams up well with spicy beaten rice, known as Theek-Pou to form the incredible Mangalorean breakfast combo Sajjige-Bajil.
Sajjige
Ingredients
- 2 tbsp Ghee, divided
- 1 tbsp Cashewnuts (optional), chopped
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 sprig Curry leaves
- 2 pcs Green chillies, finely chopped
- 1 inch Ginger finely chopped
- 1 Onion, medium sized, thinly sliced
- 1 Cup Semolina (roasted)
- 2 tbsp Grated coconut (optional)
- ½ tsp Salt
- 2 tsp Sugar, granulated
- 2½ Cup Boiling water
Instructions
- Heat 1 tbsp ghee in a medium sized pan.
- Fry the chopped cashewnuts until they brown a bit. Take them out onto a plate and keep aside
- In the same pan, heat the remaining ghee and add the mustard seeds
- When the mustard seeds begin to splutter, add the urad dal and fry till it browns a bit.
- Add the curry leaves and fry for a few seconds
- Add the green chillies and ginger and saute for a minute
- Add the onion and saute until it turns translucent
- Add the semolina. Mix well and roast for about a minute.
- Add the grated coconut (if using) and roast for a minute
- Add the salt and sugar and mix well.
- Turn off the flame and carefully add 2½ cups of the boiling water (it will splutter). Keep stirring as you are adding the water to avoid the formation of lumps.
- Turn on the flame to medium and continue to cook until you achieve a mushy pudding consistency
- Serve hot!
Notes
- 1:2.5 ratio of semolina to water is key to get a mushy consistency
- If you wish to make a drier sajjige, use a ratio of 1:2
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