I think it's time to reacquaint yourself with the Indian dishes that are popular during festivities.
Not so much for the grandeur but its simplicity. Check out my simple recipe for Sabudana upma that fits well for the fasting season of Navratri.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sabudana Khichdi, a.k.a Sabudana Upma, is made with tapioca pearls, roasted peanuts, and boiled potatoes with supporting condiments.
These sabudana pearls have a unique chewy consistency that pairs well with spices.
You do not need any special masala or onions to make it delectable.
It's super easy, vegan, and one of the best fasting foods you can find.
I prepare this as a light breakfast or lunch option during Indian fasting days, which has always been a huge hit!
Jump to:
What is sabudana?
Sabudana is also called tapioca pearls and sago. They are made from the cassava plant.
Sabudana is vegan, gluten-free, and rich in complex carbohydrates.
It's a great option as a rice substitute for people who observe (rice) fasting.
Why this recipe works
This sago upma is high in carbohydrates and proteins, all of which are derived from peanuts and tapioca pearls.
As a result, this dish will keep you satisfied for a long time.
With a healthy amount of complex carbohydrates, the dish provides instant energy.
Peanuts provide great crunch and flavor to the dish. They complement the flavor of the sabudana pearls.
You can prepare this upma with minimum ingredients. It's a kid's and adult's favorite recipe.
Ingredients note
- Sabudana: Sabudana comes in different sizes. For this recipe, use small or medium-sized pearls. They need about 3-5 hours of soaking time. If you choose to go with bigger-sized pearls, adjust the soaking time.
- Red potatoes: Keep the potatoes ready before you start cooking. You can either boil or pressure cook them.
- Peanuts: You could either dry roast raw peanuts just before adding to the Upma or use a store-bought can of roasted peanuts.
- Curry leaves: Curry leaves are optional. But they do add a nice flavor to the dish.
- Green chilies: These are optional depending on how spicy you want your upma to be.
Instructions with step-by-step pictures
The pro tip for preparing a good sabudana upma is to soak the pearls adequately and properly. This ensures they cook evenly and the upma does not turn out too sticky or mushy.
Put the washed and drained sabudana in a bowl and add water so that it is just above 1.5 inches high. Soak the rinsed sabudana in water for at least 3-5 hours.
Strain all the excess water from the soaked sabudana using a colander or a strainer. Be sure to get rid of all the water.
The khichdi turns out too mushy, sticky, lumpy, or pasty if there is too much water left in the pearls.
Boil the potatoes, and peel the skin.
Chop them to bite size or small cubes.
Dry roast peanuts and blend them into a fine powder. I used a coffee grinder for this, but you could use a blender too.
Making Upma
Heat a pan over medium heat and add coconut oil.
As the oil heats up, add raw peanuts and fry until golden brown.
Add mustard seeds and cumin seeds. Saute until they sizzle.
Add curry leaves, grated ginger, and chopped green chilies. Saute for 30 seconds.
Add the soaked pearls, salt, black pepper, and turmeric powder. Mix well to get an even mix.
Cover it with a lid and cook over medium flame for 3-4 minutes.
Sabudana will start to cook and become translucent. At this point, add the boiled potatoes and powdered peanuts and mix gently.
Switch off the heat. Add lemon juice and mix well.
Perfect sabudana khichdi, aka Sago Khichdi, is ready for the table!
Serving suggestion
Serve Sabudana Upma hot with curd or chutney on the side. It makes for a great breakfast or evening snack option.
You can also pack it in lunch boxes as it stays fresh for a long time.
Storage
You can store Sabudana Upma in an airtight container and refrigerate it for up to two days. When ready to eat, heat it in a pan or microwave until piping hot.
Tips
- Rinse the sago pearls very well in water.
- Soaking with adequate water is important to ensure that the pearls cook evenly.
- Do not over-cook Sabudana to avoid making them too mushy.
- You can skip the green chilies if you want.
- I use pink Himalayan salt (sendha namak) for all dishes. If you do not have that, you could also use rock salt or regular salt too.
- You can add grated coconut while tempering. It will give a nice flavor to the dish.
- You can garnish the dish with chopped coriander leaves if you prefer that flavor.
- To make peanut powder use dry roasted peanuts.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Sabudana Upma
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups sabudana
- 3 boiled red potatoes - or 1 ½ cup cubed
- 1 tablespoon peanut powder
- ½ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- 2 tablespoon raw peanuts
- 1 strand curry leaves
- ½ inch ginger
- 2 green chilies
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tbsp coconut oil
- 2 teaspoon lemon juice
- salt to taste
Instructions
- Put the washed and drained sabudana in a bowl and add water so that it is just above 1.5 inches high. Soak the rinsed sabudana in water for at least 3-5 hours.2 cups sabudana
- Boil the potatoes, and peel the skin.Chop them to bite size or small cubes.Dry roast peanuts and blend them into a fine powder. I used a coffee grinder for this, but you could use a blender too.
- Heat a pan over medium heat and add coconut oil.
- As the oil heats up, add raw peanuts and fry until golden brown.1 tablespoon coconut oil, 2 tablespoon raw peanuts
- Add mustard seeds and cumin seeds. Saute until they sizzle.½ teaspoon mustard seeds, ½ teaspoon cumin seeds
- Add curry leaves, grated ginger, and chopped green chilies. Saute for 30 seconds.1 strand curry leaves, ½ inch ginger, 2 green chilies
- Add the soaked pearls, salt, black pepper, and turmeric powder. Mix well to get an even mix.2 cups sabudana, ½ teaspoon black pepper powder, ¼ teaspoon turmeric powder
- Cover it with a lid and cook over medium flame for 3-4 minutes.
- Sabudana will start to cook and become translucent. At this point, add the boiled potatoes and powdered peanuts and mix gently.3 boiled red potatoes, 1 tablespoon peanut powder
- Switch off the heat. Add lemon juice and mix well.2 teaspoon lemon juice
- Perfect sabudana khichdi, aka Sago Khichdi, is ready for the table!
Notes
- Rinse the sago pearls very well in water.
- Soaking with adequate water is important to ensure that the pearls cook evenly.
- Do not over-cook Sabudana to avoid making them too mushy.
- You can skip the green chilies if you want.
- I use pink Himalayan salt (sendha namak) for all dishes. If you do not have that, you could also use rock salt or regular salt too.
- You can add grated coconut while tempering. It will give a nice flavor to the dish.
- You can garnish the dish with chopped coriander leaves if you prefer that flavor.
- To make peanut powder use dry roasted peanuts.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Comments
No Comments