Sabudana Khichdi/ Saggubiyyam upma

Sago or Sabudana is a common ingredient used in desserts and snacks during festive season in India.  Sago is extracted from sago palm trees and is packaged in the form of pearls. It is a starchy low-fat staple, which is full of carbohydrates and gives a quick boost of energy. It has a great cooling effect on the body and is easy to digest. Sago boiled in milk and flavored with sugar and cardamom is served to reduce stomach inflammation.

Sabudana khichdi is a very simple dish made with sago and peanuts that is served as breakfast in Maharashtrain house holds. It is a perfect dish during religious fasting days as it gives the required boost of energy from the carbohydrates in sago and protein content in the peanuts.
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Ingredients:
Sago/Sabudana – 2 cups (soaked for 2-3hrs)

Roasted peanuts – 3 tbsp

Salt – 1 tsp

Sugar – 1 tsp

Potato – 1 medium size (cut into small cubes and boiled)

Green chilli – 2 No’s

Mustard seeds – 1/2 tsp

Jeera – 1/2 tsp

Urad dal – 1/s tsp

Coriander – 2 sprigs (chopped)

Curry leaves – 1 sprig

Turmeric – 1/s tsp

Oil – 1 tbsp

Method:

Soaking the Sago

1. Wash the sago thoroughly in a bowl under water till all the white residue is washed away.

2. Fill water in the bowl till all the sago is completely immersed and let it soak for 2-3 hrs.

(Tip: I used small size sago pearls, the soaking time may differ based on the type of sago used)

3. To check if the sago has swollen enough, press one ball in between your fingers, it should be spongy.

4. Squeeze the sago, drain out all the water and place the drained sago on a plate. Make sure the sago pearls are not too mushy, they shouldn’t stick to each other.

Mixing the khichdi

1. Roast the peanuts and grind them into a coarse powder.

2. Add the peanut powder, salt and sugar to the sago and mix with your hand.

3. In a pan, heat 1-2 tbsp of oil. Add mustard seeds, jeera, urad dal. Next add green chilli, potato and curry leaves.

4. Once the potato is slightly fried, transfer the sabudana into the pan and mix well. Cook for 3-4 mins by stirring continuously.

5. Garnish with coriander leaves and serve hot.

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