Sabudana Uppittu (Tapioca Upma).

Sabudana (Kannada: ಸಾಬುದಾನಿ ಉಪ್ಪಿಟ್ಟು) also known as Tapioca. By this we can prepare upma/uppittu. This recipe is mildly spiced and groundnuts give it a light crunch. Tapioca upma is great for breakfast or as a snack and it tastes delicious.

Time required: 25 Minutes
Servers: 4

Ingredients:
2 cup Sabodana
2 tbsp oil
1 tsp Mustard seeds
1 tbsp channa dal
1 Onion, Chopped
2 Green chillies, Chopped
1 Lemon pulp
1 cup Groundnuts
1/2 cup Grated coconut
1/2 cup chopped Coriander Leaves
1/2 tsp Termaric Powder(Haldi)
8-10 leaves chopped Black neem
Salt to taste

Method:
Soak sabodana in water for half an hour and drain water, keep it overnight.
Fry groundnuts without oil and make powder. 
In one kadai put oil add mustard seeds when it splutter add channa dal  when it turns golden brown add onion, green chilli stir it for two minutes add lemon pulp, salt to taste and haldi now put dranied sabodana to kadai and mix well with low flame now add groundnut powder and mix well with low flame. 
Put coriander, grated coconut and serve hot.

Carrot Avalakki / Poha Recipe

In South India Poha is popularly known as Avalakki (Kannada: ಅವಲಕ್ಕಿ). Avalakki in one of the regular breakfast for South Indians.

Time Required: 20 Minutes
Serves: 4

Ingredients:
4 Cups thick Poha/Avalakki
1 Carrot
1 Onion, Chopped
3 Green Chilies, Chopped
2 tbsp Oil
1 tsp Jeera/Cumin Seeds
1 tsp Mustard Seeds
1 tbs Channa dal
½ tsp Haldi/Turmeric Powder
Juice of 1 Lemon
2 tsb Groundnuts
2 tbsp Coriander Leaves
2 tbsp Black neem
Plain Sev (Optional)
2 – 3 tbsp Grated fresh Coconut
Salt to taste

Method:
Soak Poha(Avalakki) in water for 10 Minutes.
Heat oil, deep fry groundnuts until it turns golden brown and keep aside now add mustard seeds and when they splutter add black neem, jeera, Channa dal, onion and chilies after 2 mins add carrot and stir for two minutes now add haldi, salt to taste leave for 5 min. Add soaked avalakki, lemon juice and mix well in low flame.
Serve with coriander leaves, Coconut and plain sev.

Shavige Uppittu / Vermicelli Upma Recipe

Vermicelli Upma popularly known as Shavige Uppittu (Kannada: ಶಾವಿಗೆ ಉಪ್ಪಿಟ್ಟು) in South India is a very popular breakfast. Here is the recipe for the same.

Time required: 25 Minutes
Serves: 4

Ingredients:
3 cup Shavige
2 tbsp Oil
1 tsp Mustard seeds
1 tsp Jeera(Cumin Seeds)
1 tbsp Channa dal
1 Onion, Chopped
1/2 Tomato, Chopped
2 Green chillies, Chopped
1/4 cup of Groundnuts
1/4 cup Cashew nuts
1/2 Cup Grated coconut
3-4 leaves of Black neem
3/4 Coriander Leaves
2 tbsp Gee
Salt to taste

Method:
Boil water, add shavige leave for 5 min and then drain all water. Keep aside.
Fry cashew nuts and groundnuts in gee and keep aside.

In one kadai put oil, add mustard seeds when it splutter add channa dal when it turns golden brown add onion, green chilli stir it for two minutes. Now add fried cashew nuts, groundnuts and lemon pulp and salt to taste. Put drained shavige and coriander leaves mix well in low flame, close the lid for 5 min (let shavige absorbs all ingredients).

Put grated coconut and serve hot.

You can add shev mixture for more taste.

Video demo of how to prepare Vermicelli Upma: