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Sago Upma

5 Jul

Saggu Biyyam Upma.

For sabudana upma, sago is soaked for around an hour and strained. They are then briefly cooked along with whole spices, onion and potato. Dish is finished with lemon juice and serve sago upma immediately.
Makes: around 2 Servings of Sago Upma.


Sago 1 Cup
Onion 1 Small
Potato 1 Small
Lemon Juice 2 Tbsps
Turmeric Powder a Pinch
Salt to Taste
Cilantro few Sprigs


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash sabudana under water for few times and soak them in water for around an hour.
Strain the sago and leave it for another hour or so till sago pearls are moist but separate and don’t stick to each other.

Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak the cubes in water until required.
Peel and finely chop the onion.

Heat oil in a pan, add add all talimpu ingredients in order.
When cumin seeds starts to change color, add chopped green chiles, onion, potato and salt.
Cook covered on medium flame until potato turns just soft but whole.
Uncover, stir for a minute and stir in soaked sago pearls, cilantro, turmeric powder and sufficient salt (if necessary).
Mix carefully and cook for 3 – 5 minutes until sago pearls change color and become translucent.
Remove from heat, add lemon juice.
Serve sabudana upma immediately.
Notes: Make sure to dry the sabudana after soaking to avoid getting mashed up in the khichdi.

Suggestions: Sabudana khichdi is little grainy – soak sago for longer next time.
Sabudana khichdi is mushy – reduce the soaking time and increase the drying time.
Variations: Check other sabudana recipes here.
Other Names: Sago Upma, Saggu Biyyam Upma.