Also known as: Sabudana upma, Lemony sago, Jowarisi upma

I have this love and hate kind of relationship with upma! While growing up, my mother never made any sort of upma for us (lucky me)! As far as I remember, even my grandma never made them either. And I am fine about it:)

So, I encountered upma for the first time’ in the hostel! Which completely gave a bad impression. You know, nothing new…as usual hostel food sucks…particularly the pongal, upma are highly disgusting over there! I wonder how all the cooks, in most(at least in many) hostels…correctly target some particular recipe and ruin it globally!!! That’s exactly the reason, why I felt all the upmas are man-made threat to palate!! Moreover, whenever I visit relatives place, people overwhelmingly prepare this item (totally ignoring the fact that how much you hate the dish)and make you eat more!! Finally now am gifted with my own kitchen and good enough to create my own food!

When AK said that, he loved this particular dish ‘Sabudana Kitchedi’…I thought it was some kind of sick joke!!! Anyway, he offered to cook,(I dunno why’ when guys offer to cook’ they cook for themselves). Well…now I have to change my verdict…Oh boy, this looks darn good and delicious to be a upma. Now the hatefulness has come down a bit’ I started appreciating the color’ appearance, presentation, esp’ this dish looks like mini pearls! Maybe by mistake I tasted it a bit too:)

Ingredients

• Sago 1 cup
• Buttermilk 1 cup
• Salt
• Lemon juice 1/4 cup
• Green chilies 3-6 sliced
• Curry leaves few
• Mustard seeds 1/4 spoon
• Chana-Urid dal 2 spoons
• Asafoetida 1/4 spoon
• Oil few spoons

Method

Soak the sago pearls over night in buttermilk. Next day, drain and wash them. Heat a wok, add oil to it. Add the spices and wait till it sizzles.Now add the sago, salt and turmeric to it. Cook briefly. Remove from heat and add lemon juice to it. That’s it, you are done:)