With much trepidation (like a chef who hasn’t used her knife in a while), I write about Sabakki Upma today. Hey there Everyone! If you are wondering where I have been, I was having a blast. At my brother’s wedding. Pictures and more details shall follow in another post. For now, let’s talk about Sabakki Upma or popularly known as Sabudana Khichdi.

Sabakki Upma

Indian weddings do not come solo. They are accompanied with noise, glitter, a lot of relatives, pre-wedding and post-wedding celebrations. With all of this winding down to an end finally, I get some time to reflect and write! So, I notice that food at home has been following a pattern.

  1. It is either prepared by mum, dad or me, whoever is not knee-deep in wedding preparations or torn with exhaustion and can take some time to feed the family! 😀
  2. While the wedding itself was marked with traditional, rich foods the before and after wedding was simple rustic food that we could put together easily.
  3. The last but the most important pattern is you will not find Nachiket’s comments on any of these recipes (unlike my usual posts which offer the “connoisseur’s” opinion! 😛 )

Nylon Sabudana

This was one of the recipes that made its appearance on our plates more than once because of its simple rustic tastes and the ease of making it. Usually partaken as a food during religious fasts, this version (not for fasts) of sabudana khichdi is an interesting tweak on the original with a smoother variety of sago/sabakki, crunchy onions and protein-packed mung / yellow moong.

Sabudana Khichidi

Called “Nylon Sabudana” because of its nylon-like texture, it is lower in starch content than its regular counterpart, is smaller in size, more translucent than opaque and is easier to soak and handle. I do not know how well this recipe would work with the regular variety but would love to hear from you if you try it.

Sabakki Upma

Here is a sumptuous and healthy recipe for:

Sabakki Upma


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 5 hours, 30 minutes

Serves: 2-4



  • 1 cup Nylon sabudana (Tapioca pearls of a small variety)
  • 1/3 cup yellow moong/ hesaru bele (skinned whole green mung beans)
  • 1 cup diced onion
  • 1/2 cup green peas
  • 3-4 green chilies, chopped (more or less to suit your taste)
  • A few curry leaves
  • 2-3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp lime juice
  • Cilantro to garnish
  • Salt to taste


  1. Soak the sabakki/sago overnight or at least 5 hours. Water level must be half an inch above the level of the grain.
  2. Once soaked, drain and set aside.
  3. Wash and clean the yellow moong and cook it (boiled in water) until soft but not mushy. Drain and set aside.
  4. Heat oil in a pan. Once hot, add mustard seeds and allow them to crackle.
  5. Add the chopped green chilies and curry leaves. Add the onion.
  6. When the onions turn translucent, add the peas (if using fresh peas, soften them up by steaming/boiling them).
  7. Add salt and the soaked sabakki/sabudana and stir. Cook for about 4-5 minutes until the excess water/moisture is lost.
  8. Add the pre-cooked yellow moong and lemon juice. Mix well.
  9. Turn the heat off. Garnish with Cilantro and serve.

My Take:

Bell peppers/Capsicum would be a great addition to the recipe.

Yellow moong goes best with the recipe but can be substituted with any other lentil if needed.

Yummily Yours'


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  1. I love sabudana khichadi!!

    First time visitor of your space and I am glad I blog hopped from Aruna’s !!

  2. Hi Prashanthi,

    I was wondering where you were :). Then I remembered that you had mentioned about your brother’s wedding in an earlier post. Back with a bang!!! Wonderful recipe. Looking forward to the wedding pictures. After reading your post, I am missing all the wonderful family events that happen back in India. Have a wonderful day.

  3. Pingback: Sabbakki upma | tapioca with mung beans | Healthy Recipes & Ideas

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