Saggubbiyyam upma/ Sago lentils upma is an authentic Andhra breakfast similar to the sabudhana khichdi of the north. It lends a great texture and feel in your mouth due to the gelatinous nature of sago. It has an addictive taste that would kindle you to make it again and again. Serve it for breakfast or for after school snacks, they are sure to make a hit.
The sago used in this recipe is called nylon sago which is of a very smaller size. It is smaller than the usual varieties. The taste, texture and the soaking time greatly differs with the bigger varieties.
SAGGUBBIYYAM UPMA/ SAGO LENTILS UPMA RECIPE
Cuisine- Andhra
Type - Breakfast/ main
Preparation time - 10 minutes, soaking time -1 hour
Cooking time- 30 minutes
Yields - 2 generous servings
INGREDIENTS
Nylon Saggubbiyyam/ sago (tapioca pearls) - 1 cup
Dehusked yellow mung bean (moong dal/ pesara pappu) -1/4 cup
Scrapped coconut (optional) - 1/4 to 1/3 cup
Turmeric powder - a generous pinch
Finely chopped cilantro - 2 sprigs
Water - as required
Salt - to taste
FOR TEMPERING
Coconut oil/ any other oil - 1 tablespoon
Mustard - 3/4 teaspoon
Bengal gram (split chickpeas/ chana dal/ senaga pappu) - 1 teaspoon
Black matpe bean (urad dal/ minapa pappu) - 1 teaspoon
Green chillies (finely chopped or made to paste) - 2 to 3 nos
Curry leaves - 2 sprigs
METHOD
1. Soak the measured sago in enough water for about an hour. Drain the water completely with a fine strainer and keep it aside. Cook 1/4 cup of dehusked yellow moong bean (moong dal/ pesara pappu) in about 1 cup of water until all water has evaporated or till the lentils are soft. Strain the cooked dal from its stock if any and keep aside.
2. Heat oil in a heavy bottomed saucepan and temper with mustard, Bengal gram (chana dal/ split chickpeas/ senaga pappu), black matpe bean (urad dal/ minapa pappu) and curry leaves. Turn it until the lentils have become golden. Now add the soaked and drained sago. Simmer the flame completely. Add in the turmeric powder and season with salt. Mix it well. Cook covered until the sago pearls have become soft.
3. Add the cooked yellow moong bean (moong dal/ pesara pappu) to the cooked sago. Mix it gently and simmer until blended through. Switch off and top it with scrapped coconut and chopped cilantro. Mix well and serve hot with shallots and raw mango salad or pickle.
TIPS
1. The sago may stick to the bottom of the pan. So cook in low flame. Drizzling more oil helps preventing it from sticking to the bottom.
2. In case of lumps of the sago, gently separate it with fork.
3. Don't make the moong dal mushy as it would make the khichdi more like pongal.
