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.
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.
- 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! 😀
- 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.
- 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! 😛 )
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.
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.
Here is a sumptuous and healthy recipe for: