Sago Kitchdi / Javvarisi Upma | Upma Recipes

Sago is the starchy extract from tapioca. It is also commonly known as sabudhana/Javvarisi/Saggubiyyam in regional languages of India. These are small, dry white balls (about 2 mm or less) which becomes larger, translucent and soft when soaked and cooked. They are mostly used in preparing sweets like kheer/pudding and also savory dishes like upma or fryums. I first tasted this upma when my MIL made. I loved it very much and brought a packet of sago with me during my recent trip to India. I used the smaller variety of sago which is very tiny and called nylon sago. This recipe for sago upma was in the back of the sago packet. This is one simple recipe, which does not require any chopping (even onions) and is ready within no time.

Ingredients:
Pearl Sago - small ones - 2 cups
Moong dhal - 1/2 cup
Green chilli - 3 or 4
Grated Coconut - 2 tbsps
Curry leaves - a few
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Chana dhal / Split chick peas - 1 tsp

Method:
Wash and soak sago in water for 1 hr. Drain and set aside. Cook the moong dhal with 2 cups of water with 1/4 tsp of salt until soft but still holds its shape.  Heat oil in a wide bottomed non-stick pan and add mustard seeds. When it pops reduce the heat to medium and add chana dhal and fry until it turns light brown. Add slit green chillis and curry leaves, followed by sago and salt to taste. Mix in cut-fold method until the sago turns shiny and transparent, about 5 to 10 mins. Add the cooked moong dhal, mix well and check for seasoning. Turn the heat off and add the grated coconut. Mix well and serve hot. Garnish with cilantro leaves is desired.

Sending this to Srivalli's Breakfast Mela.