Sabuddaana Upma
I would like to convey my Happy regards on Independence Day.Happy Independence Day to all the Indians around the world.Indian flag has three main colors in it.Saffron,Green,White and Blue Chakra.All has some meaning.Chakra has 24 spokes, which intends to show that there is life in movement and death in stagnation. The saffron stands for courage and sacrifice; the white, for purity and truth; the green for growth and auspiciousness.On this eve, my recipe is Sabuddana Upma. I love this recipe which is from my mother's cook book .(Here I tried to bring our nation's pride by using colors from our flag in this recipe text and some can find in the pictures too :-))
Ingredients
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2 cups of Sabuddana
1 meduim onion(cut into small pieces)
6 to 7 green chillies (make a cut in th middle of each one or else into small pieces)
1 stem curry leaves
1 tsp cumin seeds (jeera)
1 tsp mustard seeds(avaalu)
2 meduim sized potatoes
2 tsp lime juice (optional) or 2tsp groundnut powder (optional)
3/4 tsp turmeric powder
1/2 tsp ginger grated or 1 tsp ginger garlic paste (a/c to your choice)
1/1 tbsp coriander(cut and washed)
2 to 3 tsp of oil
salt (as required)
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2 cups of Sabuddana
1 meduim onion(cut into small pieces)
6 to 7 green chillies (make a cut in th middle of each one or else into small pieces)
1 stem curry leaves
1 tsp cumin seeds (jeera)
1 tsp mustard seeds(avaalu)
2 meduim sized potatoes
2 tsp lime juice (optional) or 2tsp groundnut powder (optional)
3/4 tsp turmeric powder
1/2 tsp ginger grated or 1 tsp ginger garlic paste (a/c to your choice)
1/1 tbsp coriander(cut and washed)
2 to 3 tsp of oil
salt (as required)
Method
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- Wash Sabuddana 2 to 3 times.Fill water upto its Sabuddana level or little less and soak for over night.
- Boil potatoes , peel them and cut into small cubes and keep aside.
- Heat the oil in a wok, add mustard seeds and fry until they begin to splutter.
- Now add cumin seeds and fry for few seconds, then add green chillies,curry leaves and fry for a minute or two.
- Now add onions and gingergarlic paste and fry till onions turn light brown in color.
- Now add boiled potatoes,sabuddana and turmeric powder and salt.
- Mix all the ingredients well on medium heat.Once mixed well add lime juice or peanut powder and coriander.Mix well and keep on low heat for a minute.
- Stop and remove wok and keep aside( other wise it will start forming lumps)
- Serve hot and enjoy as a break fast (or) as a light dinner (or) on a cold wheather day:-)
Note: Here peanutpowder is optional.If you use it roast peanuts first and remove the skin then powder them in a blender.This adds little sweetness to the dish. If peanut powder is used donot use lime juice.Use any one of them.
Labels: breakfast, sabuddana, sabuddana upma, tiffins, upma
Upma looks so good, i have never made upma with sago before. I feel like trying it now. You should have sent it to the Independence day food parade. Lovely !
Posted by
archana |
August 17, 2006 11:48 AM
It looks so appetising, Meena! I will definitely give it a try...Thanks so much for sharing
:-)
Posted by
Chandrika |
August 18, 2006 2:48 PM