The sago (javvarisi) upma is a traditional South Indian dish made from sago pearls, also known as tapioca pearls. This dish is commonly prepared for breakfast or as a light snack. Sago pearls are first soaked in water to soften them before being cooked with a tempering of mustard seeds, urad dal, curry leaves, and green chilies. The addition of roasted peanuts and grated coconut enhances the flavor and texture of this dish, making it a delicious and satisfying meal. Serve hot with a side of coconut chutney for a complete and fulfilling meal experience.
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Sago (Javvarisi) Upma
5
servings2
hours20
minutesDiscover the delicious and traditional South Indian dish, Sago Upma (Javvarisi Upma), perfect for breakfast or a light snack.
Ingredients
Sago (Javvarisi) – 2 cups
Onion – 1
Potato – 1
Carrot – 1
Green chillies – 3 to 4
Groundnut – 2 to 3 tablespoon
Turmeric Powder – a pinch
Oil – 2 tablespoon
Mustard – ½ teaspoon
Urad dhal – 1 teaspoon
Jeera – ½ teaspoon
Curry leaves – few
Coriander leaves – few
Lemon juice – 1 teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Wash and soak the sago for approximately 1 to 2 hours. After soaking, drain the excess water and set it aside.
- Boil the potato, peel off the skin, and chop it into bite-sized pieces. Heat a teaspoon of oil in a kadai, add cumin seeds, and fry until they are well browned. Then, add the potato pieces and stir-fry for a few minutes before setting aside.
- Finely chop the onion and green chillies. Dice the carrot into small pieces and blanch for a few minutes, then set aside.
- Coarsely grind the peanuts.
- In a kadai, heat oil and add mustard seeds. Once they start popping, add urad dal and fry until it turns light brown. Add the chopped onions, green chillies, and curry leaves, frying until the onions are translucent.
- Mix in the carrot and soaked sago, along with turmeric powder and salt. Cover with a lid and cook on medium heat for a few minutes.
- Remove the lid, stir the mixture well, then add the stir-fried potato pieces. Combine thoroughly.
- Finally, sprinkle with ground peanuts and lemon juice, stir well, and remove from heat. Garnish with freshly chopped coriander leaves.
Notes
- You can add more vegetables like cabbage, cauliflower, mushroom, capsicum, green peas to make it more healthy and tasty.
Lovely, got to try.
Hi Asha,
Thank you. Those who likes "Pasta" will definitely like this too. Try and post your comments.
what I am wondering is, if soaked, and drained, wont sago become sticky? I just loved this when I got a chance to eat it in some parts of Maharashtra on my way to Shirdi. Cant wait to try this out.
yes it will eb sticky. but when u cook the stickiness will go. similar to ladys finger. u can add few drops of curd. it will be tastier. i had done in my home several times
Hi Kousaalya,
Thank you for your kind information. I will add this to the footnote on the recipe so that other readers will benefit. Hope you won’t mind it.
Hi kamala, Ur dish looks very good. I tried one version, soaking the sagoo for 2 hrs, but they didnt turn translucent like urs. One more thing can u please tell me what kind of flour to use for kollukattai and how to prepare it. Thanx a lot.
Hi Reena N Devington,
Thank you for visiting my site. Some variety of sago is firm and bigger in size and it will take more time to soak. If it is not soaked well, then you can allow some more time for soaking so that it will increase in size and turn translucent when you cook it.
For Kozhukattai, you can use rice flour (either store bought or prepared at home). For receipe check the following link:
https://www.kamalascorner.com/2007/10/poorana-kozhukattai.html
More varities are available in my Snacks section. Please check.
Hi அநன்யா மஹாதேவன்,
If you use the big variety of sago, it will not stick with each other. If you use the ordinary small variety, you can first put it in boiling water and immediately drain out the water and wash with cold water (like making pasta or noodles) and make this upma.
Hello
It is my first time here. I just wanted to say hi!
hi.. ur sago upma looks yummy… i am gonna try it soon
Hi Kamatchi,
Welcome to my blog. Please try and let me mments.
this is a marathi delicacy i guess… they make this during the vrath times….
but i wish to ask- i had this dish once… it's a tad too bland… could you share some tips on how to make it more spicy?
coz- chilli powder spoils the falvour..
PS: Blog's amazing… Photos are FAB!!!!
Hi Matangi Mawley,
Thank you for visiting my site. You can increase the quantity of green chillies. Instead of adding boiled potatos, you can add fried potatos sprinkled with pepper powder. Same way, you can add spicy masala ground nuts and cashew nuts. Or you can have a spicy side dish.
Thanks for the recipe. Tried this out came out awesome 🙂
hi all,
would like to try some new dosai varieties along with chutneys.
madam
in the stores we get two types of jhev arsi (Sago) one of a smaller diameter and other of a larger diameter, which would be best suitable
Hi Karthikeyan,
For upma, large size javvarisi is suitable. Even for payasam we can use large size sago. For making Vathal/Vadam, we can use the small size.
Hi
I tried sago upma. But i could not find a suitable side dish for this .Also, i did oe mistake. While boiling Sago, i also added ghee
Hello Madam,
I am visiting your website on a regular basis. It’s really awesome. Thanks a lot. Can u give the recipe for arisi upma? I had tasted it once, it was same like ven pongal (with jeera and milagu).
Hi Subakalyan,
Please check here for Rice Upma recipe https://www.kamalascorner.com/2007/12/rice-uppuma.html
I have not added pepper and jeera in this. However, some people add pepper and jeera along with the rice and grind it to a coarse powder.
Hello madam,
Thank u so much.
hello madam, can u pl clarify which javvarisi should be used?
Tasty
Your site is really really awesome.I’m visiting on a daily basis.
Thank you Therese for visiting my site.
Hi Mam,
Today I made this,it came out very well. Thank u
Excellent …came out very tasty…family gorge it down…served it with onion peanut chutney which complemented the sabudana! Any tips on how to prevent sabudana from lumping together in small pieces? Appears to be natural characteristic, still would like to know!! Thanks a lot!
Hi Ganesan,
To prevent sabudana from lumping, put the sabudana in a colander and keep it under running tap water. Wash well and allow the water pass through sabudana till you see clear water come from the colander. Then soak it in enough water just to cover the sabudana and drain excess water if any. This way to some extent prevent lumping.