Home Breakfast Recipes Sabudana pongal, Sago pongal

Sabudana pongal, Sago pongal

by Jeyashri suresh
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Javvarisi pongal

Sabudana pongal | Sago pongal | Javarisi pongal- Ven pongal recipe using sago | javarisi. Easy to make ven pongal recipe using sago and moong dal.

We usually make Ven pongal | khara pongal using raw rice or millets too. I have seen this Sago pongal | sabudana pongal in a restaurant menu card, in Chennai. We usually make sabudana khichidi | sabudana vada using sago. A few days back I saw Javvarisi pongal on my Instagram feed. Since I had sago in hand, I tried out this recipe. It turned out very well and I loved the texture of the ven pongal too.

We can also make sweet version of this Javvarisi pongal too. I will share that recipe soon in Jeyashri’s kitchen. This is a no onion no garlic recipe, which can be made on fasting days too.

You can also check out

Sago pongal recipe

Javvarisi pongal
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Sago Pongal | Javvarisi Pongal

Easy to make sago Pongal | javvarisi Ven Pongal - Pongal – South Indian breakfast recipe
Prep Time10 mins
Cook Time25 mins
Soaking time1 hr
Total Time1 hr 35 mins
Course: Breakfast, Dinner
Cuisine: Indian
Keyword: no onion garlic recipes, South Indian breakfast recipes
Servings: 3 people
Author: Jeyashri suresh

Ingredients

  • 1 cup sago | javarisi
  • ¼ cup yellow moong dal
  • 1 tsp black pepper
  • 1 tsp cumin seeds
  • Water as needed
  • Cashew nuts few
  • 1 tsp grated ginger
  • Few curry leaves
  • 1 green chili
  • Asafoetida 2 pinches
  • ½ tsp turmeric powder
  • Salt as needed
  • 3 tsp oil
  • 2 tsp ghee

Instructions

  • In a pan add sago and dry roast for 2 minutes.
  • Transfer it to a vessel.
  • Wash this 3-4 times.
  • Soak in ½ cup water.
  • Keep aside for an hour.
  • In a vessel add ¼ cup moong dal.
  • Add ¾ cup water and pressure cook for 4-5 whistles.
  • In a pan add 1 tsp ghee and 3 tsp oil.
  • Add 1 slit green chili, grated ginger, peppercorns, and cumin seeds.
  • Add few cashew bits, asafoetida, and curry leaves
  • Saute well till the cashew turns golden brown.
  • Now add the cooked moong dal and mix well.
  • Add the soaked sago to this.
  • Add salt as needed.
  • Now add 1 cup of water to this and mix well.
  • Add ½ tsp turmeric powder.
  • Soaked sago gets cooked fast.
  • If needed add a little more water.
  • Cook for 3 minutes.
  • Drizzle 1 tsp of ghee towards the end.
  • Mix well.
  • Sago Pongal is ready.
  • Serve hot.

Video

Notes

1.You can add grated carrots while adding the pepper cumin seeds.
2. Sago Pongal tends to solidify and thicken quickly, so always serve it hot.
  • In a pan add sago and dry roast for 2 minutes.
  • Transfer it to a vessel.
  • Wash this 3-4 times.
  • Soak in ½ cup water.
  • Keep aside for an hour.
  • In a vessel add ¼ cup moong dal.
  • Add ¾ cup water and pressure cook for 4-5 whistles.
  • In a pan add 1 tsp ghee and 3 tsp oil.
  • Add 1 slit green chili, grated ginger, peppercorns, and cumin seeds.
  • Add few cashew bits, asafoetida, and curry leaves
  • Saute well till the cashew turns golden brown.
sago pongal
  • Now add the cooked moong dal and mix well.
  • Add the soaked sago to this.
  • Add salt as needed.
  • Now add 1 cup of water to this and mix well.
Sabudana pongal
  • Add ½ tsp turmeric powder.
  • Soaked sago gets cooked fast.
  • If needed add little more water.
  • Cook for 3 minutes.
SAgo pongal
  • Drizzle 1 tsp of ghee towards the end.
  • Mix well.
  • Sago Pongal is ready.
  • Serve hot.
Sago pongal

Notes:

  1. You can add grated carrots while adding the pepper cumin seeds.
  2. Sago Pongal tends to solidify and thicken quickly, so always serve it hot.

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1 comment

Sowmya February 18, 2021 - 9:32 pm

Interesting recipe

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