Sago / Javvarisi Umpa | Saggubhiyyam pesara upma | Sabudana Moong Daal Khichidi

Well cooked mung bean is sauteed with tapioca pearl(sago) in a spicy seasoning with a dash of fresh coconut.

Sago / Javvarisi Umpa is very famous breakfast recipe in all part of India. Some part of the people prefer to cook this dish during fasting.  The recipe calls with a healthy combination of mung bean/moong dal and sago, which are cooked and tossed in spicy seasoning. Once you taste this upma you definitely ask for more, such a tasty preparation that goes well with coconut chutney or simply with any pickle.  Learn this recipe using our ez cook procedure and entice your family with a new recipe.

Preparation Time: 2 hours 30 minutes

Cooking Time:30 minutes

 YIELD :2 Servings


Sago/ Javvarisi / Saggubhiyyam/ Sabhudana -11/2cup
Moong Dhal / Split Green Gram/ Mung Bean-1/2cup
Green Chilli -5 slit lengthwise
Cashewnut - 5no
Cilantro -1tbsp finely chopped
Grated Coconut -2tbsp
Salt - 1tbsp
Oil - 2tbsp

For Seasoning:
Mustard Seeds -1/2tsp
Cumin Seeds -1/2tsp
Chenna Dhal -1/2tsp
urad Dhal -1/2tsp
Curry Leaves -1tbsp finely chopped
Turmeric powder -1/2tsp


  1. Soak sago in 3 cups of water for 1/2 an hour. Drain the excess water and set aside for minimum 2 hours(sprinkle some water in between if it looks dry).  By now the pearls would become soft to touch when pressed between fingers. If you have more time keep it overnight. The well soaked sago will stay good in fridge for 2-3 days.
  2. Cook the moong dal in boiling water. Add turmeric powder while cooking. Cook soft but not mushy. Drain the excess water and set aside to cool.
  3. Heat oil in the fry pan add all seasoning one by one, fry till aromatic. 
  4. Add green chilli, cashewnut. Fry for few minutes until cashews turn golden..
  5. Add soaked sago and cook covered for 8 minutes with occasional stirring.
  6. Now add moong dal and fry for few minutes till all ingredients well blend with each other.
  7. Add grated coconut, cilantro and salt. Stir Well and add 2tbsp of lemon juice before removing from fire.
  8. Serve this Yummy upmai with  Cilantro Coconut Chutney or Coconut chutney or with pickle .


  • Soak and cook sago according to the packet instruction, as it varies depends on the size you use to cook. If you use the sago that is readily available from store(non-brand), wash twice or thrice well in tap water to remove excess starch and soak the sago pearl with water as needed to immerse all the sago pearls.  
  • Do not over cook mung bean as it will result mushy while you cook again  with sago. Use the dal cooked water for making rasam.
  • Add grated carrot,green peas to the kichidi for addition flavour.


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yummy yummy!!! Lovely presentation...

Unknown said...

This looks colorful and delicious.

looks yummy

Unknown said...

Wow this is a unique recipe....lovely preparation....

Unknown said...

looks so attractive, never tried this before i think it must be so so good

Unknown said...

love the golden pearls. always had it with potatoes never with mung dal. nice .

nice and healthy breakfast option...

Unknown said...

well made.. looks too good..

divya said...

OMG your pics are great and the recipe is so good

Julie said...

inviting & delicious..yummy!!
Flavors Of Cuisines-"Mexican"

Janani said...

lovely very colourful and looks yummy.

Swathi said...

Delicious upma, my mother in law makes a lot.

delicious kichidi, well made n loved ur clicks :-)

Unknown said...

nice color and tempting dish

Very tasty n bright in colour

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