sago upma indian recipe /javvarisi/sabudana

sago upma indian recipe /javvarisi/sabudana khichdi

sago upma indian recipe /javvarisi/sabudana khichdiLittle planning will make it a promising snack or a breakfast!but mostly I end up in making sago upma indian recipe /javvarisi/sabudana khichdi for dinner.Only few times I have made it as upma but mostly I love-making payasam with it.The bigger variety only will be suitable for this upma mostly for this the soaking time is 3-4 hours only and no need to soak overnight I think(but not sure,for me it works). We should check for correct soaking always!if we soak it longer,then sago will go mushy.Soaked sago will be whitish and when it cooks nicely it becomes transparent and glossy.sago upma indian recipe /javvarisi/sabudana khichdiIf not adding peanut powder(roast peanuts before powdering)we can add coconut scrapings too! it will also be good.Its a deviation from routine idli,dosa and chapathi!its not at all a complicated dish to make.After draining sago if you need you can add a few drops of oil so that it does not stick.But I have not tried adding it cooking as such is fine for me.Adding turmeric is also optional if you don’t want you can avoid adding it.It is a simple recipe you can always keep in your menu lists and adding carrots too is optional(usually some boiled potatoes are added) .

sago upma indian recipe /javvarisi/sabudana khichdi

INGREDIENTS:

Javvarisi/sago/sabudhana – 1 cup
Salt to taste
Green chillies – 2(chopped)
Bigonion – 1 big(chopped)
Turmeric powder – 1 tsp
Roasted peanut powder – 4 tbsp
Grated ginger – 1 tsp
Asafoetida – 1/2 tsp
Oil – 1tbsp
Mustard seeds – 1tsp
Urad and bengal gram(combo) – 3-4 tsp
Some curry leaves,grated carrot – 2-3 tbsp
Lemon juice -1 tsp and chopped coriander

METHOD:

1.Take Sago in a bowl wash it and rinse it for atleast 3-4 hours then drain excess water completely if any.
2.Keep ready with all the other ingredients listed.
3.Pour oil in a kadai add mustard,bengal and urad dhal.
4.When it splutters and dhal colour changes add onion,green chillies,curry leaves,hing and grated ginger.
5.Stir well till onions becomes transparent.
6.Add grated carrot and stir for some time.
7.Now add add sago with salt and turmeric with it and stir in for sometime.
8.Now add peanut powder so that it nicely coats the mixture.
9.Add lemonjuice and switch off.
10.Add chopped coriander and serve hot.

sago upma indian recipe /javvarisi/sabudana khichdi

Prep Time: 4 hours

Cook Time: 15 minutes

sago upma indian recipe /javvarisi/sabudana khichdi

Ingredients

  • Javvarisi/sago/sabudhana - 1 cup
  • Salt to taste
  • Green chillies - 2(chopped)
  • Bigonion - 1 big(chopped)
  • Turmeric powder - 1 tsp
  • Roasted peanut powder - 4 tbsp
  • Grated carrot - 2-3 tbsp
  • Grated ginger - 1 tsp
  • Asafoetida - 1/2 tsp
  • Oil - 1tbsp
  • Mustard seeds - 1tsp
  • Urad and bengal gram(combo) - 3-4 tsp
  • Some curry leaves,coriander chopped
  • Lemon juice -1 tsp

Instructions

  1. Take Sago in a bowl wash it and rinse it for atleast 3-4 hours then drain excess water completely if any.
  2. Keep ready with all the other ingredients listed.
  3. Pour oil in a kadai add mustard,bengal and urad dhal.
  4. When it splutters and dhal colour changes add onion,green chillies,curry leaves,hing and grated ginger.
  5. Stir well till onions becomes transparent.
  6. Add grated carrot and stir for some time.
  7. Now add add sago with salt and turmeric with it and stir in for sometime.
  8. Now add peanut powder so that it nicely coats the mixture.
  9. Add lemonjuice and switch off.
  10. Add chopped coriander and serve hot.

Notes

Soaking time is important otherwise the sago will become mushy. Adding grated ginger is optional. Only bigger variety of javvarisi is well suited for this upma. After adding sago continue to fluff it up otherwise there chances that it will clog together. Sometimes grated coconut can also be added which will also be good.

 

Other breakfast items here:

kanchipuram idlis

Ragi idli

soft idli

Rava dosa

crispy dosa

 

 

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