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Sunday, 7 September 2014

Sabudana Upma (Sago Porridge)

            It is a simple breakfast dish very common in most of the households. Low in fat, but rich in starch, it is usually had during fasts. Veggies and peanuts are added to it to enhance its nutritional benefits. There are many uses to it in the form of sabudana vada, kheer or porridge.

  • 1 cup sabudana, soaked for 6 hours
  • 1/2 cup peanuts, roasted
  • 1/4 cup mixed veggies, chopped (opt)
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. oil
  • 1/2 tsp. cumin seed
  • pinch of asafoetida
  • 2 green chilies, chopped
  • 1 sprig curry leaves
  • 1 tbsp. lime juice
  • 1 tsp. coriander leaves, chopped

          Drain the soaked sabudana. Keep aside. Heat oil in a non-stick pan and temper with cumin seeds.

          Then add the asafoetida and ginger, followed by green chilies, curry leaves and onion. Saute till light brown.

          Now add the veggies, salt, turmeric powder and continue to fry till they are soft. Add the sabudana and peanuts and fry on a low flame for 2-3 minutes. 

         Finish it off by adding the lime juice. Serve, hot garnished with coriander leaves.


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