Sabudana Upma Recipe | Sago Upma | Easy & Tasty Breakfast Recipe | Upma Recipe
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Sabudana Upma is a delicious South Indian recipe that can be cooked within 30 minutes for a quick, healthy breakfast in Navratri. However, you will have to soak the sabudana beforehand for around 5-6 hours. This main dish recipe is an amalgamation of sago, potatoes and roasted peanuts along with some common spices and condiments. Enjoy it with green chutney, if you like your food to have a slightly strong flavour.
2 cup sago
8 curry leaves
1 inch ginger
1 teaspoon cumin seeds
sendha namak as required
1 tablespoon vegetable oil
2 tablespoon roasted peanuts
3 green chilli
How to make Sabudana Upma
Lightly roast sago/sabudana in a non-stick pan on medium flame and make sure the colour of the sabudana does not change. Remove the sago and soak in a deep-bottomed pan for approximately 5 hours. (It should be completely submerged in the water.)
After 5 hours you will find the sabudana to be swelled up and all the water would has been absorbed.
Take the potatoes and boil them in a deep bottomed pan, chop them into small pieces. In the meanwhile, grind the peanuts in a grinder. Chop the ginger and green chillies into small pieces.
Now, take a skillet and heat one tablespoon oil in it. Add curry leaves and ginger. Next, add green chillies, sendha namak and sabudana to the skillet. Stir well and cook for approx 5 minutes.
Once done, sprinkle the ground peanuts and potatoes into the skillet. Combine everything well, squeeze some lemon and garnish with coriander leaves. Serve hot