Recipe – Sabudana Upma / Sago Upma

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Prep Time: Minimum 4-5 hours

Cook Time: 20 minutes

Serves: 2


  • Sago (Sabudana): 1 cup
  • Potato: 1 medium sized
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Curry Leaves: 4-5
  • Upvas Salt or rock salt (sendha namak): 1/2 Tablespoon
  • Peanut: 1/4 Cup
  • Black Pepper Powder: 1/2 Teaspoon
  • lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon
  • Water: 1/2 Cup
  • Oil / ghee: 1 tablespoon


  • Soak Sabudana for minimum 4 hours or till it becomes soft.
  • Boil the potato, peel and mash. Keep aside.
  • Dry roast the peanuts and grind coarsely.
  • Heat oil in a pan, add cumin seeds and when it changes color, add curry leaves, ginger and chili. Stir for 30 seconds.
  • Add sabudana, potato, peanut, salt, black pepper powder and mix it well.
  • Add water, mix well and cover the pan with a lid for 6-7 minutes. Let it cook in medium heat.
  • Remove the cover and cook till water is absorbed.
  • Turn off the heat. Add coriander leaves and lemon juice.
  • Serve hot.

Cook’s Note:

  • If you want to make dry upma, use 3 tablespoons of oil and do not add water.
  • You may use normal salt while preparing this other than fasting days.



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