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Sago or Sabhudhana is widely used in south asian cuisines. In India pearl sago is called as 'SABHUDHANA' which is used in variety of dishes with different combination like kichidi, kheer, savoury snack etc. In Indonesia, Malaysia, Thailand, China they are mainly used for making noodles, bread and delicious desserts. Sago is widely available in different sizes and colours. So here I have used nylon sago which we traditionally make at home combined with moong dhal to make more nutritious. Nylon sago is polished pearls which is fine than normal one. Sago when soaked becomes soft and spongy tastes yummy too.


Nylon(fine) Sago - 1 1/2 cup
Water - 1 1/2 cup for soaking sago
Moong dhal - 1/2 cup
Green chillies - 6 slit or grind it
Coconut grated - 2 tbsp
Lemon - 1
Salt - as required

Tempering :

Mustard - 1 tsp
Channa dhal - 2 tsp
Urad dhal - 2 tsp
Cashewnuts - few
Curry leaves - 1 sprig
Coriander leaves - chopped for garnishing

Method :

1. Wash sago and drain well , then add 1 1/2 cup water and little salt, soak it for atleast 4 hours
2. Cook moong dhal in water so that dhal should be soft and splitted(dont overcook the dhal then it becomes mushy) . Drain and cool it.
3. Heat oil in the frying pan season with the ingredients adding one by one in given order
4. Now add soaked sago in low flame stir for few minutes. In one stage they becomes transparent and start sticking each other.
5. Now add the dhal, required salt, lemon juice, grated coconut. Mix well so that they have to be nicely blended.
6. Garnish with Chopped corianders and serve

Anonymous –   – (March 6, 2009 at 12:20 PM)  

Hi pavithra,
the picture is so attractive i really appreciate you.i tried this dish its very nice.i used sago only for gheer.
do u know the wonder?my daughter(non_veg eater) tasted it and said nice
i expect more dishes from u especially nellikkai pachadi

Nithi  – (March 28, 2009 at 11:29 PM)  

Anni!!! is that green spring like thing cucumber??? its so cute..

dsdsds  – (July 23, 2009 at 9:17 PM)  

Your version of Upma is toally different from mine. I never thought about adding dhal to my upma.. good thought..

Anonymous –   – (January 12, 2010 at 1:59 AM)  

My god! i dint know there were so many varieties of tiffin items which can be prepared so easily. your recipes are really mouthwatering. Thanks for sharing your valuable recipes. If time permits do visit my blog -
Aparna Vijay

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