This dish is simple, pure, and sattvic—perfect as a sacred offering, much like prasadam (without onion).
A nourishing blend inspired by South Indian upma and Western-style oatmeal, made with soft sago flakes for a light, comforting dish. Excellent to break the fast. Easy to digest. This is one of the dishes I prefer to have as my first meal after 36 hour water fast.
Ingredients (serves 2–3):
- Sago flakes – 1 cup (soaked in 2 cups water for 5 minutes, then drained)
- Onion – 1 medium, finely diced
- Tomato – 1 medium, chopped
- Green chilies – 2, chopped
- Ginger – 1 inch piece, finely chopped
- Curry leaves – 6–8
- Turmeric powder – ½ tsp
- Salt – ½–1 tsp (to taste)
- Cilantro – a handful, chopped
- Peanut powder – 2 tbsp (roasted peanuts ground coarsely)
- Lemon juice – 1–2 tsp
For tempering:
- Oil – 1–2 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Urad dal (optional) – 1 tsp
- Chana dal (optional) – 1 tsp
Method:
- Prepare the sago flakes: Soak sago flakes in 2 cups of water for 5 minutes, then drain and set aside.
- Tempering: Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, chana dal, curry leaves, and ginger. Sauté until golden and aromatic.
- Sauté vegetables: Add onions and green chilies. Cook until onions turn translucent. Add tomatoes and cook until soft.
- Season: Mix in turmeric, salt, and cilantro. Stir well and cook for about 5 minutes. This forms the flavorful base.
- Add sago flakes: Gently mix in the soaked sago flakes. Stir evenly so they absorb the flavors.
- Finish: Sprinkle peanut powder and drizzle lemon juice. Cook uncovered on low heat for 5 minutes, stirring occasionally.
- Serve warm: Enjoy as a wholesome breakfast or light meal.
✨ Variations:
- Add flat rice, puffed rice, millets, or cream of rice along with sago flakes for texture.
- For extra protein, top with roasted chickpeas or paneer cubes.
- Garnish with fresh grated coconut for a traditional touch.
