|1.||Sabudana / sago / sabakki / seeme akki 1 cup|
|2.||Oil 1 tablespoon|
|3.||Mustard 1/4 teaspoon|
|4.||Ground nut / pea nut 1 tablespoon|
|5.||Channa dal 1/2 teaspoon|
|6.||Urad dal 1/2 teaspoon|
|7.||Cumin seeds 1/2 teaspoon|
1/8 teaspoon / 2 pinch
|9.||Green chilies or red chilies 4-5|
|10.||Curry leaves 8-10|
|11.||Potatoes 2 medium|
|12.||Salt to taste|
|13.||Hing / Asafoetida 1 pinch|
|14.||Lemon juice to taste|
|15.||Coconut gratings 1 tablespoon|
|16.||Garnishing: coriander leaves and carrot gratings|
Soak it in one to one-and-a-quarter cup of water for 5-6 hours or soak it overnight. If there is water left after soaking, drain it.
the potatoes in water till these are almost cooked (soft, yet firm).
Keep aside to cool.
Cut the potatoes into small pieces.
oil in a thick-bottom vessel.
Reduce the flame to sim.
ground nut and channa dal.
Fry for one minute.
Add urad dal, cumin seeds and hing.
Fry till the dal turns golden-brown.
|6.||Add chopped green chillies, curry leaves. Fry.|
potato pieces, turmeric, and little salt.
Fry till the potato pieces are fully cooked.
sabudana and salt.
Fry till sabudana is cooked, which will be evident if the sabudana color becomes transparent.
lemon juice and coconut gratings. Mix.
Switch off the stove.
with chopped coriander leaves and grated carrot.
Sabudana upma / sago upma is ready.
|TIPS||How to make Sabudana Upma?|
|1.||If you soak old sabudana in water, some of these will dissolve. In that case, the sabudana upma will be sticky. Use such sabudana to make sabudana dosa rather than sago upma.|
|2.||You can use any vegetables of your choice.|