Sabudana khichdi.javarisi upma

#sabudanakhichdi

#sagoupma.

One of the famous Indian breakfast/snack/upvas dish. this not a recipe as everyone is familiar with this dish.

Here are few tips and tricks to get a perfect grainy texture for this upma.

Plus a new way of steaming and cooking in microwave.

First let's see the soaking and preparing the sago pearl for the dish. This the most important step to the recipe.

Take one cup of sago/sabudana pass it through a sieve to remove the powdered ones or you can also remove the powder winnowing.

Now add two cups of water and keep it for half an hour.

After half an hour wash it well by rubbing it between your palms. this will help removing the upper coat of the sago and also help in soaking it well till inside.

Wash it 3-4times until the water runs clear.

Now add 2-3tbsp of water to the sago.take care, the water should be just above the sago even if some pearls are above the water it's ok.

Let it soak for about 4-6hours.

Keep an eye on it do give a mix now and then while you're in the kitchen.

It helps in even soaking.

If you feel it's getting very dry, sprinkle some water when mixing.

After the sago is fully soaked . you can see it's dry not sticky and each pearl is separate.

When you press a pearl between your fingers it will mash completely.

Now you can make your khichdi/upma or you can even store this in fridge and use for the next two days.

If you want to make for breakfast soak it overnight after you wash it well.

Now prepare the tadka of your choice.

Transfer the sago to a microwave safe container mix the tadka,salt, little sugar, and 2tbsp coarsely ground roasted peanuts.

Mix well and microwave on high for 4minutes .give it a mix every minute.

Time may vary from oven to oven.

After 4minutes check its cooked if not Cook for one more minute .

You can make it in steamer also.

Use a cooker for steaming.

Keep it in steam for 7-9minutes.

Check twice in between and give a mix.

Those allergic to peanuts can add coarsely powdered badam. Even a tbsp of roasted chana dal flour/pottukadalai powder will do.

Garnish with coriander leaves.

While mixing the upma use a fork or the handle of the spatula.