Sago / Javvarisi Umpa | Saggubhiyyam pesara upma | Sabudana Moong Daal Khichidi

Well cooked mung bean is saute with tapioca pearl in a spicy seasoning with a dash of fresh coconut.


Sago / Javvarisi Umpa is very famous breakfast recipe in all part of India. Some part of the people prefer to cook this dish during fasting.  The recipe calls with a healthy combination of mung bean/moong dal and sago, which are cooked and tossed in spicy seasoning. Once you taste this upma you definitely ask for more, such a tasty preparation that goes well with coconut chutney or simply with any pickle.  Learn this recipe using our ez cook procedure and entice your family with a new recipe.




Preparation Time: 2 hours 30 minutes

Cooking Time:30 minutes

 YIELD :2 Servings

Ingredients:

Sago/ Javvarisi / Saggubhiyyam/ Sabhudana -11/2cup
Moong Dhal / Split Green Gram/ Mung Bean-1/2cup
Green Chilli -5 slit lengthwise
Cashewnut - 5no
Cilantro -1tbsp finely chopped
Grated Coconut -2tbsp
Salt - 1tbsp
Oil - 2tbsp

For Seasoning:
Mustard Seeds -1/2tsp
Cumin Seeds -1/2tsp
Chenna Dhal -1/2tsp
urad Dhal -1/2tsp
Curry Leaves -1tbsp finely chopped
Turmeric powder -1/2tsp


Method:

  1. Soak sago in 3 cups of water for 1/2 an hour. Drain the excess water and set aside for 2 hours.
  2. Cook the moong dal in boiling water till 3/4th done. Drain the excess water and set aside to cool.
  3. Heat oil in the fry pan add all seasoning one by one, fry till aromatic. 
  4. Add green chilli, cashewnut. Fry for few minutes until cashews turn golden..
  5. Add soaked sago and cook covered for 8 minutes with occasional stirring.
  6. Now add moong dal and fry for few minutes till all ingredients well blend with each other.
  7. Add grated coconut, cilantro and salt. Stir Well and add 2tbsp of lemon juice before removing from fire.
  8. Serve this Yummy Sago Kichidi with  Cilantro Coconut Chutney or Coconut chutney or with pickle .

NOTE:

  • Soak and cook sago according to the packet instruction, as it varies  depends on the size you use to cook.
  • Add grated carrot,green peas to the kichidi for addition flavour.
  • Do not over cook mung bean as it will result mussy while you cook with sago.


 



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