Sabudana (sago) based dishes are very popular in the Western parts of the country. Sabudana is normally eaten as sabudana tikkis/vadas or sabudana khichdi during fasting. Here's another healthy, low oil and colorful dish of sabudana (sago) which can be served for breakfast or snacks or can be carried in tiffins as well. Learn how to make this healthy and tasty dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 4-5 hours to prepare the sabudana + 10 minutes for ingredient prepration
Cooking Time: 10 minutes
Recipe Yield: 2 servings
- Sago (Sabudana) - 1 big cup; soaked in water for 4 hours
- Green Peas (hari matar) - 1/2 cup
- Green CHillis (hari mirch) - 4 finely chopped
- Ginger (adrak) - 1/2 inch piece finely chopped
- Salt as per taste (namak swaad anusar) ; you can also use rock salt (sendha namak) instead of normal salt to prepare this dish during fastings
- Carrots (gajar) - 1/2 of medium size finely chopped
- Peanuts (moongfali dana) - 1 table spoon
- Black Mustard Seeds (rai) - 1 tea spoon
- Curry leaves (kari patta) -as per taste and requirement
- Refined Oil - as per requirement; you can use desi ghee instead of refined oil to prepare this dish during fastings
- Soak the sago (sabudana) for 4-5 hours in plain water. (use the sago (sabudana) of big grain size).
- Now strain off the water and keep the soaked sago (sabudana) in a colander or seive for 1/2 hour so that all the moisture from the sago (sabudana) gets drained and the grains are dried.
- Heat 1 table spoon in a kadhai and then roast the peanuts (moongfali dana) in it till crispy red. Then transfer them to a plate to be used later.
- Now add the black mustard seeds (rai) and curry leaves (kari patta) and allow them to crackle.
- Then add chopped ginger (adrak), green chillis (hari mirch), carrot (gajar) and green peas (hari matar) to the kadhai. Add a little salt and stir allowing the vegetables to cook till they become tender.
- When the vegetables become soft then add the soaked and strained sago (sabudana) to it and mix all the ingredients. Stir and cook for 3-4 minutes and the sabudana upma is ready to be served.
(Tips: 1. Do not add water while cooking the upma; 2. Stir continuously as you cook the sabudana upma because the sago (sabudana) grain stick to each other to form lumps when hot)