Wash and soak sago overnight. Water lever should be just to immerse it.
Next day, the water will all be dried up and fluffy. If you press it, it will get mashed like flour.
Heat a pan with oil. Temper with mustard, urad dal, chana dal, ginger, green chillies and curry leaves.
Add onion and fry till soft, without changing colour. Add carrot and saute for a minute.
Tip in the javvarisi and required salt in sprinkled way. Mix well.
Cook covered for 6-8 mins, stirring every 2 mins, in medium or low flame.
To check doneness, press one sago and see. If it is bouncy and hard jelly like instead of getting mashed, it is done.