Thursday, April 2, 2009
Sabudhana Upma/ Sago Upma/Saggubiyyam upma
I never liked sabudhana as a kid.But later when my mom used nylon sabudhana for preparing the upma,i started liking the upma just for the pearl texture of nylon sabudhana.Dealing with nylon sabudhana is not at all a messy work when compared to the regular sabudhana.Soaking is easy and preparation is still easier.My MIL likes some special varieties of mine,and this sabudhana upma is one of the MUST DO dishes when she visits us.She claims that she has loved my version of sabudhana upma than any other so far she has tasted.I think that is because of the magic texture of nylon sago and even the groundnuts which adds the nutty flavour to the dish.This infact is a light one and is good during fasting(you can just avoid adding onions).
I generally get this Sago either from Andhra or Karnataka when i visit my parents and in-laws.As my inlaws were coming down i asked them to get this sago for me.Nylon sago looks very tiny when compared to the regular one and this is how it looks:I am sending this entry for Single Serving Recipes @ spicy rasam hosted by sahaja
1 1/2 cup Nylon Sabudhana/Nylon Sago
3/4 cup Moong dal
1 big onion thinly sliced
1/4 cup ground nuts(roasted and deskinned)
7-8 green chillies
8-10 curry leaves
2 tbsp chopped coriander
2 tbsp fresh grated coconut
1 tbsp chana dal
1 tsp urad dal
1/2 tsp jeera
1/2 tsp mustard seeds
a pinch of sugar
1 lemon squeezed
Soak Sabudhana for 3-4 hrs or overnight,drain water in a colander and keep it aside.
Slightly crush the roasted peanuts in a mortar and pestle(or in a whipper mode in mixie).
Cook moong dal on stove top until it is soft,do not over cook it(dal should retain the shape).Drain the dal and cool it completely.
Heat oil in a big kadai,crackle mustard seeds and jeera,fry chana dal,urad dal,green chillies for a minute.Add curry leaves,sliced onions ,a pinch of sugar and fry until the onions turn pink.Now add the drained sabudhana and cooked dal and stir continuously on a medium heat.(You can see the sago pearls forming out of the soaked sago).
Add salt,lemon juice,coriander,grated coconut,crushed peanuts to it and give it a good mix.
Serve it hot with some chips.
Note: I have not added peanuts and coconut in the above picture as they were not available with me at that time.