May 28, 2012

Saggu Biyyam Upma ~ Sabudana ( Sago) Kichidi

Sabudana (SgguBiyyam) is a starch made out of Tapioca root and widely used in Asian Countries and South America. This is a gluten free and very less protein starch. Sweet Puddings made out of this Sago are pretty popular in India. But today, I am set to make something savory with this. Recently I have liked the way that Poonam prepared this Sago Upma and I have modified it to my liking by adding more vegetables to make my morning crunchy... The pearl looking sago is not only beautiful with it's glossy texture and it tastes so good and quite addictive tooo! Here is the recipe, Enjoy!
Sabudana Kichidi

recipe adapted from: Spicy-Aroma
Sabudana (SagguBiyyam) - 1 cup
Peanut Powder - 1/3 cup
Potato - 1 medium
Carrot - 1 medium
beans - 5
Green Peas - 1/4 cup ( frozen)
green chili - 2
cumin seeds - 1 tsp
mustard seeds - 1 tsp
turmeric - 1/2 tsp
salt - 1 tsp
lime juice - 1 tsp
Oil - 2 Tbsp
Chop the vegetables into very thin and small bites, to accompany the size of Sago


  1. Wash the Sabudana and soak in 1/2 cup of water for 30 minutes. Rinse and drain the Sabudana sprinkle some water on top and let it sit overnight. 
  2. Next day morning the sabudana will rise 50% more and becomes fluffy and separates from one another and gets a glossy texture. add the peanut powder to sabudana and set a side.
  3. Heat oil in the non stick pan. Once the oil is hot add cumin seeds and mustard seeds. 
  4. Once the mustard splutters Add green chili and Turmeric. Add the Carrot, Potato, Beans vegetables and stir fry them on high. Thaw or Microwave the Frozen peas on high for 1 min. Add peas to the pan.
  5. Add salt and mix well. Now Add the Soaked Sabudana (Sago) along with peanut powder to the pan and mix it very well with the vegetables. Fry for 3 min. Taste and adjust the salt accordingly. Add the Lime Juice at the end and Switch off the Stove and transfer to serving bowl.

Serve as it is or top with lime wedge to add that extra kick. This is first time I made this version and it already became quite addictive in our home. :-)


  • Soaking the Sbaudana makes it double or 3/4 more than the original quantity. so here 1 Cup becomes 1 3/4 or almost 2 cups sabudana after soaking. 
  • Adding little bit of water overnight makes the sabudana retain the moisture and gets separate from each other. and it will not become sticky once you start cooking it. This is key step. 
  • After adding the sadudana to the pan keep on stirring to keep it separate.
  • To make peanut powder, take 1/3 cup of peanuts and roast them for 2 to 3 minutes and grind it in the small mixie jar.

will be back with one more new recipe, until then take care


  1. Wat a super filling upma,its been a while i had it.

  2. lovely kichdi. never heard of kichdi made with sabudhana.. nice try..

  3. loved sabudana khichdi any favourite:)

  4. Generally my sabudana khichidi does not sport all these veggies. But why not? will make it with an assortment of veggies thanks.

    1. Yes Archana! I love veggies, as they add color and crunch. Usually I load lot of veggies in breakfast, as that is the best and first meal of the day. I have become addictive to veggies. (hope that is good!). Sometimes, i eat idlis also with cabbage or beans fry. :-)

    2. Good? That is gr8. Will try out but I hate chopping so early in the mornin its a chore :)

  5. Nice recipe with good tips :)
    Participate and win prizes
    The Master Chef Contest

  6. mouth watering sago dish here. nice photos



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