Navratri Special: Sabudana Upma


Sabudana Upma is a delicious South Indian recipe that can be cooked within 30 minutes for a quick, healthy breakfast in Navratri.

Time: 30 minutes


  • 2 cup sago
  • 8 curry leaves
  • 1 inch ginger
  • 1 teaspoon cumin seeds
  • sendha namak as required
  • 4 potato
  • 1 tablespoon vegetable oil
  • 2 tablespoon roasted peanuts
  • 3 green chilli
  • 1 lemon


  • Lightly roast sago/sabudana in a non-stick pan on medium flame and make sure the colour of the sabudana
  • does not change. Remove the sago and soak in a deep-bottomed pan for approximately 5 hours. (It should be
  • completely submerged in the water.)
  • After 5 hours you will find the sabudana to be swelled up and all the water would has been absorbed.
  • Take the potatoes and boil them in a deep bottomed pan, chop them into small pieces. In the meanwhile, grind
  • the peanuts in a grinder. Chop the ginger and green chillies into small pieces.
  • Now, take a skillet and heat one tablespoon oil in it. Add curry leaves and ginger. Next, add green chillies,
  • sendha namak and sabudana to the skillet. Stir well and cook for approx 5 minutes.
  • Once done, sprinkle the ground peanuts and potatoes into the skillet. Combine everything well, squeeze some
  • lemon and garnish with coriander leaves. Serve hot.