Saggubiyyam (Sago) Upma
This delicious tiffin recipe is a close cousin of Maharastrian Sabudhana Khichdi. Moong dal is a nutritional addition while peanuts give a nutty flavor.
Saggubiyyam Upma Recipe
Preparation: 20 mts, standing time to soften sago – overnight
Serves 3-4 persons
Cuisine: Andhra
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1 1/2 cups sago (medium size pearls) wash, drain and let it stand overnight
1/2 cup yellow moong dal/pesara pappu, soak in water for 30 mts
1 small onion, sliced
2 tbsps coarsely pound roasted peanuts
1/2 tbsp sugar
salt to taste
1 tbsp finely chopped coriander leaves
1 tbsp lemon juice
1 tbsp oil
For poppu/tempering/tadka:
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal/minapappu
1 tsp channa dal/senaga pappu
3-4 green chillis, finely chopped
10-12 fresh curry leaves
1 Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.
2 Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.
3 Heat both oil and once hot, add mustard seeds and let them sputter, add the cumin seeds, urad dal and channa dal and allow them to brown a bit. Add the chopped green chilli-ginger paste and saute for a mt. Add the curry leaves and toss for a few seconds till the flavors come out.
4 Add the sliced onions and saute for 3 mts. Add the soaked moong dal and allow to cook for 3-4 mts.
5 Finally add the sago-peanut mixture and combine well with the onion base and toss the sago mixture continuously for 8-9 mts. Serve hot.
Note:
Check if the sago has softened by pressing between the thumb and forefinger. If you find that the centre (core) is still hard, sprinkle some water and let it stand for a little while before cooking. Don’t cover the vessel during the cooking process since you might end up with a rubbery thick mass of sago. Add grated coconut towards the end of cooking process for variation.
By sailu • Feb 7th, 2010 • Category: All Recipes for Kids, Breakfast Recipes for Kids, Snacks for Kids, Tiffin Indian Recipes for Kids
Hi Sailu,
The recipe looks good. But I was just wondering, how will it be if we added salt instead of sugar. Actually upma is not supposed to be sweet. With that crunchy peanuts & dals, i think it would taste great, if sugar is substituted with salt. What do u say Sailu ???
I personally prefer to add some sugar and Nehal likes that flavor. Salt as required is part of the recipe anyway.
Hi Sailu,
I love your blog. There will not be a day i missed to visit your site.
I tried many of ur recipes and each of them turned great!
I don’t like peanut taste.Is here any substitute for peanut in this dish?
Avoid peanuts and add cashew nuts if you like it.
this looks so pretty the photo is so nice too.
the sago dish is so good for family dinner
thanks
hey.. should we soak the sago overnight? or leave the soaked and drained sago overnight?
Leave the soaked and drained sago overnight.
Hi….
I love yr website. All yr recipes are really precise n come out well. In the above recipe the lime juice shd b added in the end when the sago is on the stove or after?
Turn off the flame and add the lime juice or add just before turning off the heat.