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