Sabudana Upma

5 from 1 vote

Sabudana Khichdi, a.k.a Sabudana Upma, is made with tapioca pearls, roasted peanuts, and boiled potatoes with supporting condiments.

Prep Time10

Cook Time15

soaking time5

Total Time5 25

Course: Breakfast

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Soy free

Difficulty: Easy

Servings:

Calories: 491kcal

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!

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.