Sabudana Upma

 

          Sabudana Khichdi is very commonly prepared in many households during fasting days. It is a very popular dish made of sago, potato, roasted peanuts and few basic seasonings. However, I made it in a South Indian Upma style, using onion, ginger, garlic, curry leaves and sambar powder. This is a simple breakfast dish that can be enjoyed for brunch, snack or a lunch box meal too. So check out the step by step pictorial recipe to prepare it.

         Sabudana. also known as Sago or Tapioca Pearls is low in fat, but rich in starch. Veggies and peanuts are added to enhance its nutritional benefits. 

         However, I have added few chickpeas, green peas besides roasted peanuts. You can add any other veggies of your choice to make it more healthy. 

         Sabudana is very versatile as it can also be used to make vada, kheer or porridge.

• 1 cup sabudana (sago)
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 tbsp. roasted peanuts
• 2 tbsp. boiled chickpeas
• 1 tbsp. sambar powder
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

          Soak the sabudana in 1 cup water for 6 hours. Drain and keep aside. Heat oil in a pan and temper with mustard seeds, dry red chilies and asafoetida. Sauté for a few seconds.

          Then add ginger, green chilies, garlic, curry leaves and onion. Sauté till light brown.

          Now add the chopped tomato and sauté till it is mashed. Then add salt, turmeric powder and coriander powder. Give it a stir.

          Add the sabudana, sambar powder, boiled chickpeas and peanuts and sauté on a low flame for 2-3 minutes. 

         Switch off the flame and add lime juice and coriander leaves. Serve with or without pickle / chutney.

                  Heat oil & temper with mustard seeds, dry red chilies & asafoetida. Sauté 

                  for a few seconds.

                    Add ginger, green chilies, garlic, curry leaves & onion. Sauté till light brown.

                                   Add the chopped tomato and sauté till it is mashed. 

                            Add salt, turmeric powder & coriander powder & stir to mix well.

                        Add the sabudana, sambar powder, boiled chickpeas & peanuts and sauté 

                        for 2-3 minutes. When done, add lime juice & coriander leaves. 

                                  Serve with or without pickle / chutney.