Sabudana Khichdi (Sago Upma)

🛒 Ingredients

• #Main Ingredients:
• 1 cup small sabudana (tapioca pearls)
• 2 medium potatoes, peeled and cut into small cubes
• ¼ cup raw peanuts
• 2 tbsp neutral cooking oil
• #Spices & Seasoning:
• 1 tsp cumin seeds
• ½ tsp black mustard seeds
• 2–3 green chilies, finely chopped
• ½ tsp red chili powder (adjust to taste)
• ½ tsp mango powder (amchur) or 1 tsp fresh lime juice
• Salt to taste
• Pinch of sugar (optional, to balance flavors)
• Fresh curry leaves
• Fresh coriander leaves, chopped for garnish

👩‍🍳 Instructions

1. 1

   Soak the sago: Rinse the sabudana thoroughly until the water runs clear. Soak in fresh water for 4–5 hours (or overnight), using just enough water to cover the pearls by about 1 cm. Once fully plump, drain completely to remove all excess moisture.

2. 2

   Fry peanuts & potatoes: Heat oil in a pan. Add the peanuts and fry until golden and crunchy; remove and set aside. In the same oil, cook the cubed potatoes until tender and fully cooked; remove and set aside.

3. 3

   Temper the spices: In the remaining oil, add cumin seeds, mustard seeds, and curry leaves. Let them sizzle and pop. Add the chopped green chilies and sauté for 30 seconds until fragrant.

4. 4

   Cook the sago: Add the drained sabudana, tossing gently so the pearls do not break. Season with salt, red chili powder, and sugar (if using). Cook on low heat for 4–5 minutes, stirring carefully.

5. 5

   Combine & finish: Add back the cooked potatoes and fried peanuts. Drizzle with lime juice or sprinkle with mango powder, then toss gently to mix evenly.

6. 6

   Serve: Transfer to a plate, garnish generously with fresh coriander. Serve warm on its own or with green chutney.