Sago Upma is a relishing combination of sago or sabudana (pearl tapioca), peanuts and potatoes. This healthy and easy to make upma/khichdi is usually made during fasting days of Navratri festival. It is a favourite and common street food in Central and Western India and also in households.
Ingredients
1. Sago (sabudana) – 1 cup
2. Peanuts (dry roasted) – ¾ cup
3. Green chillis – 3 (chopped)
4. Potatoes (medium) – 2 (boiled and diced)
5. Sugar – 1 Tbsp
6. Salt
7. Ghee – 2 Tbsp
8. Cumin seeds – 1 tsp
9. Lemon juice – 1Tbsp
10. Coriander leaves
11. Grated coconut (optional) – ¼ cup
Instructions
1. Soak the sago in a bowl for 4-5 hours with enough water to cover it. Then strain out left over water, if any.
2. Coarsely grind the roasted peanuts. Do not powder it.
3. In a bowl mix sago, sugar, salt and the peanut powder.
4. Heat ghee in a pan, crackle cumin seeds, add green chillis and boiled potatoes. Fry for 2-3 minutes. Add little salt and add the sago mixture. Mix well.
5. Cover and cook on low flame till cooked properly.
6. Garnish with coriander leaves and grated coconut (optional). Sprinkle lemon juice and mix well.
7. Serve hot.
Tips
1. Sieve the sago before soaking to remove sago powder.
2. It is better to use a non stick pan for cooking.
3. Vary the sugar quantity as per your taste.
4. Over cooking may make it sticky and may cause formation of lumps.
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