Coriander mint sabudana khichdi
A lot of hoopla about chemical adulteration in commercial sago pearls (javvarisi) resulted in a high degree of monitoring of the industry. Supposedly chemical free and organic sago pearls are now available in the market. So those of us who love it can indulge in it without any qualms. The tapioca starch is free of cholesterol, has dietary fibre, easily digestible, a good source of calcium and has other benefits. Of course is very high in carbohydrates but I feel there is nothing wrong in having it occasionally. Here is a coriander mint sago upma that that can satisfy your sago craving.
Sago pearls – 1 cup (soak for about 8 hours in 2.5 cups water)
Coriander – 6 sprigs (remove from stem and clean)
Fresh mint leaves – 3/4 cup
Onion – 1 large
Green chillies – 2 (cut lengthwise into two)
Ginger – 1 tsp diced small
Cumin seeds – 1/2 tsp
Peanuts – 1/2 cup dry roast and remove skin
Lemon – juice of 1 lemon
Salt to taste
Oil – 2 tbsp
Fresh coriander leaves for garnish
For many years I would hesitate to make this upma as I was always worried it would be sticky. Then my sister Hema told me of this trick of soaking the sago in 2.5 times water for 8 hours before making it. I thought it would still be sticky, but it turned out really well with each pearl separate and perfectly soaked.
Strain the soaked sabudana in a colander so all the excess water drains. Grind the coriander and mint into a fine paste and set aside. Dry roast the peanuts, remove the skin and break into one or two pieces. I normally put the peanuts in between two newspapers and run a rolling pin over it. In a kadai add the oil and then fry the broken peanuts and keep aside. In the remaining oil add the cumin seeds, diced onions, chillies and ginger and fry till onions are cooked. Add the coriander mint paste and salt and continue frying for a minute. Now add the sabudana and gently stir till the onions are well mixed in. Add the roasted peanuts, chopped coriander and lemon juice. Mix well and serve. Serves 2.