Sabudana Upma is a flavorful South Indian formula that can be cooked inside 30 minutes for a fast, sound breakfast in Navratri. Be that as it may, you should drench the sabudana previously for around 5-6 hours. This principle dish formula is an amalgamation of sago, potatoes and boiled peanuts alongside some regular flavors and toppings. Appreciate it with green chutney, on the off chance that you like your sustenance to have a marginally solid flavor.
1 cup- Sago,
1 big spoon- Roasted Peanuts,
2 (medium sized)- Boiled Potato,
1/2 inch long piece- Ginger,
2- Green Chilies,
half small spoon- Cumin seeds (Jeera),
4 leaves- Kari leaves,
for baghar- Oil
How to make Sabudana Upma
Take a non-stick Karai and put it on the fire. Place sago in it and roast it daintily. Simply heat it yet don’t change its shading.
Absorb sago in a utensil. Fill as much water as they can be submerged effectively in it yet be cautious that water ought not to coast on it. Drench it for 5-6 hours.
Sago will absorb this water the 5-6 hours. Spread it with your hands. In the event that you will absorb broiled sago the water, they don’t stay with one another. Presently it is prepared for Upma.
Cut boiled potatoes in the little pieces. Crush peanuts and make them coarsely. Cut green chilies and ginger in the little pieces.
Place oil in the Karai and when it warms then include Kari leaves and ginger in it. Include green chilies, Sabudana and half spoon salt in it.
Cook it on the flame for 5-6 minutes. Try not to fill water in it. When it cooks at that point include coarsely peanuts and boiled potatoes in it.
Your Sabudana Upma is prepared, press one lemon in it and garnish with the coriander leaves.