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:
METHOD:
Note:
Also check out my
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 |
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.
- 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.
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- Cut the potatoes into cubes and chop the chilies .
- In a kadai, add oil and throw in the mustard seeds ,cumin seeds and curry leaves
- Add the green chilies and the 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.
- Mix it gently and add the coarsely ground peanut powder.
- Switch off the flame.
- Sprinkle lemon juice over that.
- Gently mix together.
- Serve immediately .
Note:
- Instead of washing and keep the sago for 2 hours, you can just immerse the sago in water and leave it over night.
- If doing that, wash it twice and drain the excess water if any before making the upma.
- You can add any veggie of your choice for variation.
- Adding capsicum to this will enhance the taste and flavour of the sabudana khichdi
