2 cup sago
8 curry leaves
1 inch ginger
1 teaspoon cumin seeds
sendha namak as required
4 potato
1 tablespoon vegetable oil
2 tablespoon roasted peanuts
3 green chilli
1 lemon
How to make Sabudana Upma
Step 1 Lightly roast sago/sabudana in a non-stick pan on medium flame and make sure the colour of the sabudana does not change. Remove the sago and soak in a deep-bottomed pan for approximately 5 hours. (It should be completely submerged in the water.)
Step 2 After 5 hours you will find the sabudana to be swelled up and all the water would has been absorbed.
Step 3 Take the potatoes and boil them in a deep bottomed pan, chop them into small pieces. In the meanwhile, grind the peanuts in a grinder. Chop the ginger and green chillies into small pieces.
Step 4 Now, take a skillet and heat one tablespoon oil in it. Add curry leaves and ginger. Next, add green chillies, sendha namak and sabudana to the skillet. Stir well and cook for approx 5 minutes.
Step 5 Once done, sprinkle the ground peanuts and potatoes into the skillet. Combine everything well, squeeze some lemon and garnish with coriander leaves. Serve hot