Sago Upma is a good alternative to regular recipes for dinner and can be enjoyed by the whole family for its taste. I first tasted sago upma at my aunts place when I was in school, it was served as a snack – I instantly loved its look and enjoyed the upma too. After I tried sabudana khichdi, I had little sago left so made this upma for breakfast. Do try this for yourself or for your kids!
About Sago Upma
Sago Upma is tasty filling dish for breakfast or dinner. Sago Upma is made by soaking sago for 4-5 hrs minimum then cooking it along with tempered spices and onion. I used the white colored pepper sozed sago. You can use smaller size too or nylon sago. Soaking is the important step in making javvarisi upma as I have heard my friends complain that the sago pearls stick to each other. That is because of the more water content while soaking. I have shared tips and tricks to make perfect nonsticky sago upma. Sago or Tapioca pearls is also known as Sabudana in Hindi and Javvarisi in Tamil. Sago is gluten free and a good source of carbohydrates. Sago contains dietary fiber in smaller amounts so aids in maintaining a healthy digestive system. And that is the main reason sago is consumed during fasting days.
More Upma Recipes
Javvarisi Upma Ingredients
Sabudana or Sago Pearls : Sago pearls are available in stores commonly in 2 forms – one transparent nylon type variety and another white starchy variety. Both the varieties could be used for this recipe, however the white & starchy variety is preferred and recommended. Tempering : Make a simple tadka using mustard seeds, urad dal, chana dal, curry leaves, green chillies and hing. Others : You can add any finely chopepd vegetables like carrot, capsicum or even peas to this upma. I made it plain with just onions.
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Sago Upma Recipe Step by Step
1.Measure 1/2 cup and take sago in a strainer. 2.Rinse it once and add it to bowl. Do not rinse for more time as it may start to dissolve. 3.Soak in around 1/4 cup water or little more for 4-5 hours minimum.Water level should be just little above the immersing level – do not add more water. 4.Set aside covered for 4 hours. 5.Don’t add more water as it will become mushy. After the mentioned time if you see the sago must have absorbed the water well. After 4 hours you can fluff it up – should be slightly moist and not sticky. 6.If you press a pearl it should be easily mashable. If it is still hard then soak for 1 more hour. 7.Heat 1 tablespoon oil – add 1/2 teaspoon mustard seeds let it splutter. Then add 1/2 teaspoon urad dal and 1/2 teaspoon chana dal. Saute until golden. 8.Add few curry leaves, 2 green chillies, a small piece ginger and a pinch of hing. 9.Add 1/3 cup onion along with salt – Saute until it turns transparent. 10.Add 1/4 teaspoon turmeric powder give a quick mix. 11.Now add soaked sago. 12.Saute for 2 mins. 13.Then cook for 3-5 mins in low flame. 14.Open then give a quick mix. 15.Cook covered for 2 mins in low flame. 16.Give a quick saute. 17.Now again cook covered for 2 mins. 18.Now fully cooked and sago turns transparent completely without sticking to each other. Fluff it and serve hot! Serve Sago Upma hot!
Expert Tips
Rinsing before soaking is needed to get rid of any chemical flavour in the sago but just rinse once do not keep washing as it might starts to dissolve. Take care while adding water to soak sago…this is a very important step….if you add more water then it will become mushy. If you are soaking in the morning then you can check it now and then, fluff it up inbetween this gives non sticky sago. If you like lemon flavour then add lemon juice from half lemon. Make sure you switch off and leave 5 mins before lemon juice is added else there are chances for the upma to turn bitter. You can replace big onion with small onion too. Toss the sago well to avoid sticking to the bottom.
Serving & Storage Suggestion
Sago Upma can be paired up with any spicy chutney or coconut chutney but it tastes good on its own too. I would suggest to consume it fresh but if you to refrigerate you can do i for a day then reheat and serve it.
1.Why is my sago sticky after cooking?
If you have added more water while soaking then sago will become sticky after then mentioned soaking time inturn making it even more sticky while cooking because of the starchy nature.
2.What should I do to get nonsticky sago upma?
Soaking is the important step in making javvarisi upma. So soak in the ratio 1 cup sago : 1/2 cup water(or little more). Fluff it up in the middle if you are soaking for 8 hrs. Make sure sago absorbs water well within the soaking time and is dry before cooking. These are the main tips to get a perfect fluffy nonsticky sago upma.
