Sabu Dana
From prerona 13 years agoIngredients
- Saggubiyyam Upma Recipe shopping list
- Preparation: 20 mts, standing time to soften sago - overnight shopping list
- Serves 3-4 persons shopping list
- Cuisine: Andhra shopping list
- . shopping list
- Ingredients: shopping list
- 1 1/2 cups sago (medium size pearls) wash, drain and let it stand overnight shopping list
- 1/2 cup yellow moong dal/pesara pappu, soak in water for 30 mts shopping list
- 1 small onion, sliced shopping list
- 2 tbsps coarsely pound roasted peanuts shopping list
- 1/2 tbsp sugar shopping list
- salt to taste shopping list
- 1 tbsp finely chopped coriander leaves shopping list
- 1 tbsp lemon juice shopping list
- 1 tbsp oil shopping list
- For poppu/tempering/tadka: shopping list
- 1/2 tsp mustard seeds shopping list
- 1 tsp cumin seeds shopping list
- 1 tsp Urad Dal/minapappu shopping list
- 1 tsp channa dal/senaga pappu shopping list
- 3-4 green chillis, finely chopped shopping list
- 10-12 fresh curry leaves shopping list
How to make it
- 1 Wash the sago thoroughly, drain off the water and let it stand over night. Next day morning, run your fingers through the sago pearls and loosen the lumps if any. The sago should appear clear, translucent, swelled up and separate pearls.
- 2 Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.
- 3 Heat both oil and once hot, add mustard seeds and let them sputter, add the cumin seeds, urad dal and channa dal and allow them to brown a bit. Add the chopped green chilli-ginger paste and saute for a mt. Add the curry leaves and toss for a few seconds till the flavors come out.
- 4 Add the sliced onions and saute for 3 mts. Add the soaked moong dal and allow to cook for 3-4 mts.
- 5 Finally add the sago-peanut mixture and combine well with the onion base and toss the sago mixture continuously for 8-9 mts. Serve hot.
- Note:
- Check if the sago has softened by pressing between the thumb and forefinger. If you find that the centre (core) is still hard, sprinkle some water and let it stand for a little while before cooking. Don’t cover the vessel during the cooking process since you might end up with a rubbery thick mass of sago. Add grated coconut towards the end of cooking process for variation.
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