Saturday, April 08, 2006


Sabudana Upma

This is the first time I am preparing sabudana upma. I have eaten sago made in sweet but this is the first time experiencing savory dish. I got this recipe from my friend and she makes sago upma very well. It tasted similar to pasta. I liked the taste. I made this for dinner and we both relished it. You can have with chutney‘s or Sāmbhar as a side dish for this sago upma. Here the recipe goes!!


  • 1 cup sabudana
  • 4-5 pearl onions finely chopped
  • 2-3 green chilies finely chopped
  • 1/2 tsp ginger finely chopped
  • 2 tsp shredded coconut
  • 2 tsp of peanuts
  • A pinch of turmeric
  • 1tsp lemon juice
  • salt for taste
For tempering: 1tsp mustard, 1tsp cumin and few curry leaves>


  • Rinse the sabudana thoroughly and soak them for about 4-5 hrs. Add required water for soaking the sabudana. Before cooking drain the sabudana completely.
  • Dry roast the peanuts till light brown. Remove the skin and grind them coarsely in a blender.
  • Heat oil and season with mustard, cumin, curry leaves. Add the turmeric, onions, ginger, green chilies and sauté them. Add the sabudana which is already drained. Sauté the sabudana with the other seasonings.
  • Finally add the coarsely grounded peanuts, shredded coconut, salt and little of lime juice and mix well. Cook for 4-5 mins and garnish with cilantro.


Blogger Tweety said...

Hi Priya,

we call this Sabudana Khichdi...its the best!! Luv the chewy texture and the flavour of peanut powder...i hope you enjoyed it too.

3:23 AM   Edit
Blogger RP said...

I don't cook a lot with sabudana, but this one is tempting.

6:24 PM   Edit
Anonymous Anonymous said...

Priya, This Upma looks really delicious with the right texture. cooking with sabudana is one thing I get taken aback,as it usually gets soggy when I tried to make upma sometime back..:) Thanks for sharing this recipe!

4:37 AM   Edit
Blogger Swamy VKN said...

Priya - thought of letting you know that we miss your participation at My Dhaba's VCC Q1 2006. Today is the D-Day for submissions.



8:30 AM   Edit
Blogger Vineela said...

priya ,blog looks really good.
Keep going on.

11:54 AM   Edit
Blogger Priya Bhaskaran said...

Tweety, good to see you here.I really enjoyed this dish. It is very new to me.

Rp, let me know how it came in your kitchen.

Lera, you are right. Even I dint try for a long time for this reason.I think it comes by practice.

VKN, thanks for your reminder. I just posted my entry

Vineela, thanks for your kind words:)

7:49 PM   Edit
Anonymous Anonymous said...

Hi Priya,

I tried this last night and the sabudana came out sticky. It tasted spicy and good though. Any inputs on why the stickiness?


7:50 AM   Edit
Blogger Luv2cook said...

Hey Priya:

Heard of Sabudana upma/kichidi but never made it before. Probably time to try this :)

8:46 AM   Edit
Blogger Priya Bhaskaran said...

Anonymous, it sometimes get sticky and soggy. It depends on the packet. May you can try a different packet. If the sabudana is old it gets sticky and soggy.

L2c, let me know how it turned for you.

7:52 PM   Edit
Anonymous Anonymous said...

Hi Priya,

What is sabudana??

4:05 AM   Edit
Blogger appalam vadaam said...

Hi Priya,

Tried this and it became quite gooey - taste still seemed ok. I think it is the sabudana which is a little different. May be for this, I should just wet it and keep it for some time.


2:42 PM   Edit
Blogger Priya Bhaskaran said...


I think it is just the quality of the packets--- sometime it becomes soggy for me--- i keep trying different packts:( Hope it comes well next time for you:)

8:23 PM   Edit
Anonymous Anonymous said...

I loved the anniversary photographs. The first two pictures of the snowcapped peaks reminded me of Switzerland, when my hubby and I honeymooned as newly weds. Are you an outdoors person? The sabudhana upma.recipe was interesting. I prepare cutlets with sabudhana. I soak the sago for a few hours, and squeeze dry completely. Then I boil some potatoes, and add the mashed potatoes to the sabusdana, toss in some finely chopped onion, green chilli and curry leaves, add some chilli powder, jeera powder, garam masala powder, turmeric powder and salt. Can also add some coarsely ground peanuts. Shape into cutlets and deep fry. This tastes great with green chutney, and makes a wonderful evening snack! I liked the drop down links/subheadings. How did u do it?
Meenakshi at PRITYA

4:37 AM   Edit
Blogger Unknown said...

Hi Priya...
I can give u a recipie of a tasty dish with kovakkai.Here it is..

kovakka 1/2 kg
unakka chemmeen 100 gm
green chillies 5 - 6
thenga kothu 3/4 cup
kudam puli 4-5
turmeric powder 1/4 tsp
salt to taste
small onion 3-4
mustard seeds 1/4 tsp
curry leaves
Wash and drain chemmeen.keep it aside.wash and cut each kovakkai into 4 pieces as lengthwise.prepare thenga kothu and mix kovakka,thengakkothu,chemmeen,green chillies kudam puli,salt,turmeric powder and some curry leaves.pour water into it.water should be just above the level of mixture. A clay pot(manchatty) is the most suitable vessel.Boil all the ingredients till it cooks well.

heat a pan, pour some oil.mustard,curryleaves and small onion..when it turns brown,put the cooked ingredients in to it..stir it..till the water evaporates it is ready to eat..
his is very nice with rice and chappathy.

this s a bit spicy..u can add green
chillies as per ur taste..
Enjoy...try it..and pls give me a reply..

9:37 AM   Edit
Blogger Unknown said...

you can soak sabudana just for 30 minutes ,drain it and leave covered for 8 comes out nice

8:01 AM   Edit
Anonymous Anonymous said...

you can soak sabudana in water for exactly 30 minutes and then drain the water.then leave it covered for 8 hours it comes out nice.

8:02 AM   Edit
Blogger Priya Bhaskaran said...

Thanks Soumya for the tip

9:35 AM   Edit
Blogger Smitha T T said...

I tried soaking for 2 and half hr and it became sticky. Came to know from a coleague, need to soak for max 45 minutes.

all the best

1:31 AM   Edit
Blogger Smitha T T said...

Hi priya,
4-5 hrs is too long. I tried and it became sticky.
My coleague told me max 45 minutes.
I am going to try again.

1:35 AM   Edit

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