Saggubiyyam Upma

Ingredients:

sago (medium size pearls) wash, drain and let it stand overnight 1 1/2 cups
yellow moong dal/pesara pappu, soak in water for 30 mts 1/2 cup
Onion, 1 small sliced
coarsely pound roasted peanuts 2 tbsps
sugar 1/2 tbsp
salt to taste
coriander leaves, finely chopped 1 tbsp
lemon juice 1 tbsp
oil 1 tbsp

For poppu/tempering/tadka:

mustard seeds 1/2 tsp
cumin seeds 1 tsp
urad dal/minapappu 1 tsp
channa dal/senaga pappu 1 tsp
green chillis, finely chopped 3-4
fresh curry leaves 10-12

Method:

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.

Combine coarsely pounded roasted peanuts, sugar and salt to the sago and keep aside.

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 chilliand saute for a mt.
Add the curry leaves and toss for a few seconds till the flavors come out.

Add the sliced onions and saute for 3 mts. Add the soaked moong dal and allow to cook for 3-4 mts.

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.

Tip: Add grated coconut towards the end of cooking process for variation.

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