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Sabudana Upma

Sabudana" is the Hindi/Marathi word for pearl sago. Sabudana "grains" look like tapioca and are small dry, white balls. When cooked they turn from their opaque white color to translucent, and become soft and spongy. In North and western India it is most commonly used in fasting dishes, such as sabudana khichdi and sabudana wada. In South India they are used to make small pappadam wafers, wadas and also for making a variant of a sweet semi liquid desert called Payasam or kheer.


1 cup sabudana
1 big onion finely chopped
2-3 green chilies finely chopped
A pinch of turmeric powder
red chilli powder ---1 tbsp
salt(as required)2 cups
dalia (putana dal/putnala Pappu)
jeera(jeelakara)---1/2 tbsp
Curry leaves(karivepaku) --3 to 4
Tomato--1(finely chopped)

Preparation Method:

*Soak the sabudana for about 5 minutes in water.
*Drain the water from the sabudana using a mesh.Leave it about 2 hours.
*The sabudana now turns into big soft,transparent balls.
*Make powder from putana dal(putnala pappu) and red chilli powder.
*Take oil of about 3 to 4 tbsps in a pan.
*Add jeera,green chillies,tomato and onions.
*After they are fried well add the turmeric powder.
*Then add sabudana and mix well.
*Finally add the salt ,powder made from putnala pappu and red chilli.
*Garnish with coriander leaves.


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