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Breakfast |Tiffin Recipes No Onion No GarlicSabudana Khichdi recipe | Sago recipes

Sabudana Khichdi recipe | Sago recipes

      I rarely include sago | javvarisi in my cooking ,when i learnt Sabudana vada from my friend, my hubby who is a great fan of this cute white sago pearls wants me to make sabudana kichidi , but to be more frank, i don’t want to give it a try as i thought it will taste horrible and stick to mouth if we make kichidi with sabudana. One day when i tasted this in my friend’s place ,to my surprise it tasted so well and now a days sabudana kichidi is a a regular one which i make once in a week for our breakfast.
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INGREDIENTS:

SAGO/JAVVARISI 1 CUP
POTATO 1 NO
PEANUTS 1 HAND FULL
CUMIN SEEDS 1/4 TSP
CURRY LEAVES FEW
SALT AS NEEDED
OIL 1 TBLSP
GREEN CHILLI 2 NO
MUSTARD SEEDS FEW
LEMON JUICE 1 TBLSP

sago upma

METHOD:

  • Wash the sago pearls for 2-3 times and drain the water.
  • Sprinkle the water on that and keep it aside closed for 2 hours.

wash the sago

  • Roast the peanuts in a kadai and when it is cool, de skin the peanuts.
  • Since i used the peanuts without skin i just roasted it and made a coarse powder.
  • Grind the peanuts coarsely.
IMG_7918 IMG_7920
  • Cut the potatoes into cubes and chop the chilies .

cut the potatoes

  • In a kadai, add oil and throw in the mustard seeds ,cumin seeds and curry leaves
  • Add the green chilies and the potatoes.

add potatoes

  • Cook in medium flame till the potatoes turns soft.
  • When it is done add the sago which we soaked and kept aside.
  • Sprinkle salt and a little water to this.

IMG_7926

  • Mix it gently and add the coarsely ground peanut powder.

add peanut

  • Switch off the flame.
  • Sprinkle lemon juice over that.
  • Gently mix together.
  • Serve immediately .

sago upma
Note:

  1. Instead of washing and keep the sago for 2 hours, you can just immerse the sago in water and leave it over night.
  2. If doing that, wash it twice and drain the excess water if any before making the upma.
  3. You can add any veggie of your choice for variation.
  4. Adding capsicum to this will enhance the taste and flavour of the sabudana khichdi

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39 COMMENTS

  1. I love sago in anything. Those small balls are adorable πŸ™‚ We make a little different version from yours. Adding potato makes me interested in your version πŸ™‚

  2. Mom makes it in a jiffy for me those days, I wonder why its complicated for me πŸ™‚ Have to learn making this,coz I love it… Chewy as well as soft,just the way I want πŸ™‚

  3. In our house it's the opposite = i love this upma but my husband is not a fan. My dad makes this perfectly.
    I feel like having some now looking at your pictures

  4. Hi Jeyashri, I tried this recipe today. I microwaved the potatoes before frying it. Didn't have the patience to wait:) I don't have cumin seeds, so i used cumin powder.The smell while cooking was amazing. I haven't used this spice much before. Since i am also lazy, i got roasted and salted peanuts from the store.Thank you so much for the recipe. It tastes amazing ! will be trying more of your recipes soon.

    • The reason may be you must have washed the sago properly. Sago tends to stick with each other if not washed few times. Try to remove the starch by washing it few times , before adding to the upma

  5. Nice recipe .
    An important tip to prevent sogginess
    – soak the sago in the day as and when it absorbs water sprinkle & turn with a spoon.
    – when it is soft, store in little boxes in your freezer.
    – just use it by microwaving for 1 minute
    – or let it thaw for 1 hour

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