Sabudana Upma

I learnt this recipe from my mother-in-law who taught me a variety of simple dishes after marraige. We all like this dish as it is very simple, delicious and complete on its own. In Maharashtra this dish is very famous and known as sabudana kichadi and prepared with groundnuts. I have prepared south indian version of sabudana kichadi. It tastes better only when it is served hot. This recipe serves two people.


2 cup sagudana(sago)
1/2 cup moong dal
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of hing (asafetida)
2 springs of curry leaves
2 green chillis chopped
3 tbsp oil
salt to taste

Cooking Procedure:
Wash sabuda in a bowl and fill it with water and soak sagudana in water for 2 hours.

Note:The level of water is equal to the sabudana. If you touch the sabuna one must just feel the water. Note excess water will make it too soft and cannot be used to make the upma.

Meanwhile pressure cook moong dal with equal amount of water. And keep it aside.

After 2 hours heat oil in a pan, add urad dal, mustard seed , cummin seeds and fry till mustard splutter.

Add green chillies, curry leaves and hing and fry for a minute

Add soaked sabudana and cooked moong dal and salt to the above and stir it finely for 5 min on medium flame.

Serve hot


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