Sajjige-Bajil| Rulavn-Pou

Sajjige-Bajil, as it is called in Tulu, is a delightful match made in a Mangalorean kitchen, combining two delightful dishes viz. the savoury semolina pudding (Sajjige) and the spicy-seasoned beaten rice (Theek-Pou). It is one of the most enjoyed Breakfast/ Snack combo in the coastal regions of Karnataka. It is known as Rulavn-Pou in Konkani.

The flaky texture of the beaten rice complements the mushy sajjige very well. Expect an explosion of flavours and textures in every bite. It is served with the sajjige covered in a generous helping of the beaten rice resembling a pile of withered leaves during the fall. Mix, both of them well to savour the flavours in every bite. This dish is enjoyed best when eaten with your bare hands and washed down with a cup of tea/coffee. It is very filling and can keep you fuelled up for hours.

How to make Sajjige-Bajil

To make this dish, we will be effectively making two separate dishes and hence double the cooking time. I have drafted the recipe to be able to cook both dishes almost simultaneously and reduce the total cooking time. Please read and understand the steps carefully before attempting this dish. Enjoy!

Sajjige-Bajil

Jason Alfred Castelino @ www.oneplateplease.com

A breakfast combo of savoury semolina pudding and sweetened spicy beaten rice

5 from 3 votes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Mangalorean

Servings 3 people

Ingredients

  

To make Rulavn (Sajjige):

• 1 tbsp Coconut oil
• 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

To make the Theek-Pou:

• 1 tbsp Coconut oil
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 4 pcs Dried Red chillies Long (byadgi/ kumti) (adjust to taste)
• ⅔ cup Coconut freshly grated
• 2 cups Beaten rice
• 2 tbsp Jaggery powder adjust to taste
• 1 tbsp Sugar granulated (adjust to taste) (see notes)
• ½ tsp Salt

Instructions

 

Dry roasting the spices for the Pou:

• Heat the coconut oil in a pan and roast the coriander seeds, cumin seeds and dry red chillies over a medium low flame until they turn aromatic. Take care not to burn them.
• Take them out onto a plate and allow to cool until the chillies turn crispy

Sauteing the ingredients for Sajjige:

• Heat the coconut oil in a pan 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

Making the Grated Coconut-spice blend for the Pou:

• While the onions are sauteing, the roasted chillies would have crisped up. Blitz them along with the other spices in a mixer or grind them to a coarse powder using a mortar and pestle.
• Add the freshly grated coconut to this and blitz for a couple of seconds or manually mix it with the spice blend

Making the Sajjige:

• Keep the spice blend aside and get back to the frying pan and 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

Making the Theek Pou/ Spicy beaten rice:

• In a mixing bowl, take the beaten rice, the grated coconut-spice blend, jaggery powder and sugar and salt and mix well until well combined and the beaten rice has taken the colour of the chillies.

Assembling the Sajjige-Bajil:

• Using a plating mould or a tiny bowl, place a serving of the Sajjige on the serving plate
• Sprinkle a generous helping of the Beaten rice mixture to completely engulf the sajjige
• Serve with a cup of Tea/ coffee
• Best enjoyed eating with your bare hands

Notes

• This dish is enjoyed best, eating with your bare hands

Keyword Rulavn Pou, Sajjige Bajil

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