Sago (Javvarisi) Upma


  • 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


  1. Wash and soak the sago for about 1 to 2 hours. Drain the excess water and keep it aside.
  2. Boil potato, remove the skin and cut into bite size bits. Put a teaspoon of oil in a kadai and add jeera. When jeera fried well, add potato pieces and stir fry for few minutes. Remove and keep aside.
  3. Chop onion, green chillies finely. Cut carrot into small pieces and cook for just few minutes and remove.
  4. Crush the ground nut coarsely.
  5. In a kadai put the oil and when it is hot, add mustard. When it pops up add urad dhal and fry till it become light brown. Then add chopped onion, green chillies, curry leaves and fry till onion turns transparent. Add carrot and soaked sago, along with turmeric powder, salt and mix well. Close with lid and allow to cook in medium flame for few minutes. Remove the lid and once again mix everything well. Then add stir fried potato pieces and mix it. Sprinkle peanut powder and lemon juice and stir well and remove. Garnish with chopped coriander leaves.
  6. Note: You can add more vegetables like cabbage, cauliflower, mushroom, capsicum, green peas to make it more healthy and tasty.


  1. Lovely, got to try.

  2. Hi Asha,

    Thank you. Those who likes "Pasta" will definitely like this too. Try and post your comments.

  3. அநன்யா மஹாதேவன்

    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.

  4. Reena N Devington

    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.

  5. 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:

    More varities are available in my Snacks section. Please check.

  6. 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.

  7. Anonymous


    It is my first time here. I just wanted to say hi!

  8. hi.. ur sago upma looks yummy… i am gonna try it soon

  9. Hi Kamatchi,

    Welcome to my blog. Please try and let me mments.

  10. Matangi Mawley

    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!!!!

  11. 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.

  12. Poornima Magadevan

    Thanks for the recipe. Tried this out came out awesome 🙂

  13. manjula baskar

    hi all,
    would like to try some new dosai varieties along with chutneys.

  14. karthikeyan

    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.

  15. Meenakshi


    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

  16. 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).

  17. Hello madam,

    Thank u so much.

  18. hello madam, can u pl clarify which javvarisi should be used?

  19. Your site is really really awesome.I’m visiting on a daily basis.

  20. Uma Maheswari

    Hi Mam,
    Today I made this,it came out very well. Thank u

  21. 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.

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