This entry was posted on Sunday, January 11th, 2009 at 9:47 pm and is filed under Breakfast, South India. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Sago Upma (Saggubiyyam Upma)
This dish is prepared using sago and moongdal and tastes good. This is a south Indian dish which is coming from generations. This serves well as a breakfast or teatime snack.
Ingredients:
Sago/Saggubiyyam-1 cup
Ginger-1/2 inch piece
Chillis-10
Cashew nuts-1 1/2tbsp
Mustard-1/2tsp
Uraddal/Minapappu-1tsp
Jeera-1/4tsp
Curry leaves-1 spring
Moongdal/Pesarapappu- 1/2 cup (boiled)
Tadka/Popu/Tempering:
Mustard-1/2tsp
Uraddal/Minapappu-1tsp
Jeera-1/4tsp
Pre-Process:
- Soak saagu in water for 3hrs before cooking.
- Boil dal in pressure cooker for 1whistle.
Procedure:
- Heat oil in a non-stick pan and fry cashew nuts for 1/2 minute and add tadka and fry for 1 minute.
- Add curry leaves, chillis, ginger and fry for 1 minute.
- Add sago and fry till transparent and raw smell of sago goes away (i.e. till white shade slightly changes).
- Add moongdal and add salt and add grated coconut and fry for another minute.
Note:
Do not over boil dal. If dal is overcooked it becomes like a smooth paste. For this recipe dal should be grainy (it should hold its shape after boiling).
