SAGO (SABHUDHANA) UPMA

Sago or Sabhudhana is widely used in south asian cuisines. In India pearl sago is called as 'SABHUDHANA' which is used in variety of dishes with different combination like kichidi, kheer, savoury snack etc. In Indonesia, Malaysia, Thailand, China they are mainly used for making noodles, bread and delicious desserts. Sago is widely available in different sizes and colours. So here I have used nylon sago which we traditionally make at home combined with moong dhal to make more nutritious. Nylon sago is polished pearls which is fine than normal one. Sago when soaked becomes soft and spongy tastes yummy too.

Ingredients:

Nylon(fine) Sago - 1 1/2 cup

Water - 1 1/2 cup for soaking sago

Moong dhal - 1/2 cup

Green chillies - 6 slit or grind it

Coconut grated - 2 tbsp

Lemon - 1

Salt - as required

oil

Tempering :

Mustard - 1 tsp

Channa dhal - 2 tsp

Urad dhal - 2 tsp

Cashewnuts - few

Curry leaves - 1 sprig

Coriander leaves - chopped for garnishing

Method :

1. Wash sago and drain well , then add 1 1/2 cup water and little salt, soak it for atleast 4 hours

2. Cook moong dhal in water so that dhal should be soft and splitted(dont overcook the dhal then it becomes mushy) . Drain and cool it.

3. Heat oil in the frying pan season with the ingredients adding one by one in given order

4. Now add soaked sago in low flame stir for few minutes. In one stage they becomes transparent and start sticking each other.

5. Now add the dhal, required salt, lemon juice, grated coconut. Mix well so that they have to be nicely blended.

6. Garnish with Chopped corianders and serve