Thursday, 17 May 2012


Ingredients :-
2 cups Sabudana (Sago)
1 big onion (finely chopped)
Boiled potatoes (I've used here baby potato)
2-3 green chillies
1/2 cup roasted peanuts
Few curry leaves
A piece of grated ginger 
Tomato chopped - 1 no.
Capsicum chopped - 2-3 tsp
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds 
1 dry red chilli 
A Pinch of Hing (Asafoetida)
A Pinch of Sugar
1/2 tsp Red Chilly powder
Lemon juice 1 tsp
Salt as per taste (can also use Black salt in your fasting day)
Oil 2 tsp for frying

Method :-
Wash and clean the sago 2-3 times thoroughly. Drain the water, just sprinkle a little handful water over the sago and soak over night (about 5-6 hours would also be enough). Take a pan, heat oil. Add cumin seed, mustard seed, curry leaves, red chilly, When it start to splutter add green chillies, grated ginger and chopped onion, hing and saute for a minute. Then add boiled potatoes, chopped capsicum, roasted peanuts and sabudana. Stir fry for 5 mins in medium-high  flame. Add salt, sugar and mix well. Make sure that sago does not get sticky, so continuously stir it. Finally add lemon juice, chopped tomato and coriander leaves chopped and remove from heat. Serve hot with curd or any chutney.  

Some Important Tips:- 
1. If you'll use small pearls of Sago, then soak it about 1 hr. and large pearls should be soaked overnight (5-6 hrs max).
2. I always prefer to use large pearls and good quality of Sago for Upma / Khichdi.
3. Don't over cook the Sago after adding to the pan, better to use non-stick pan.
4. If you have a very small or nylon quality of Sago, You should just dry roast it in low flame about 2 mins and then soak in water.
5. The most important step is how to know your Sago is ready for upma: After absorbed the water completely Sago must be soft and floppy (Press it in your fingertips) and take it in your palm and it should be remain dry n separates. 

Note:- It's a Maharashtrians favourite dish. This dish is typically eaten during fasting. By omitting onion can use only ginger and more potatoes. It also makes a healthy snacks and  eaten in breakfast as well. My family loved this dish and once in a week I surely make it. Just try in your kitchen and enjoy it....

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