When I started learning to cook and help my mom in kitchen, I start with simple dishes and Sago Upma was one among them. We prepared this upma especially during fasting times as there are no garlic and onions are added. Sago upma is one of the regular dishes which I prepare for dinner as its a light and simple to prepare. Though we get sago in Singapore, I prefer to make this from the sago from variety called neylon sago and also bought from India as this nylon sago very perfect for doing upma and payasam as it is very tiny and won’t be soggy when prepared. It tastes great with simple mango pickle.
Nylon Sago / Javvarisi - 1cup
Moong dhal - 2tblsp
Green chili – 4no
Cashews – few
Lemon juice – 2tsp
Salt to taste
Coriander leaves few
Oil – 2tblsp
Mustard seeds – 1/4 tsp
Urad dhal – 1/2 tsp
Channa dhal – 1/4 tsp
Hing – 1/4 tsp
- Wash and soak the nylon sago in water for minimum four hours or overnight by adding salt. Drain the excess water from it and keep aside.
- Now cook the moong dhal in open kadai till soft, but not mashy.
- Heat a tbsp of oil in a pan and season with mustard seeds once it starts pop up add urad dhal, channa dhal followed by curry leaves, cashews, silted green chilies and add sago and fry for few minutes (5 to 7 minutes), until to drain if there is any excess water from sago and it turns transparent and get soft.
- Then add turmeric powder and the cooked moong dhal to it and mix gently to combine well for a couple of minutes.
- Now switch off the flame and add lemon juice and mix well.
- Finely garnish with coriander leaves.
- Towards the end you could add some grated coconut.
- The sago could also be soaked in beaten curd for overnight and follow the same method to prepare upma, in this case avoid adding lemon juice.