the Really easy Sagodana Upma

If you are bored making dosas and idlis as your stapled south Indian breakfast dishes (unlikely though), Sagodana Upma is a tasty, easy and healthy replacement.

STEP 1 : Soaking the sagodana

Sagodana

1 cup

Soak in water for one hour. You can soak the sagodana, make a cup of tea for yourself and then get ready with the rest of the stuff to save on time. After one hour, drain the water away and mix with chopped groundnut as described below.

STEP 2 : Groundnut

Groundnut

1/2 cup

Dry roasted ( the correct word I believe is ‘broiled’), and chopped very coarsely. Sagodana when cooked tends to stick to itself leading to a not so happy feel in your mouth. Just before cooking, gently mix in the coarsely chopped groundnut and salt to the wet sagodana. This will not only prevent lumping of the sagodana but also add to the taste and texture of the Upma

STEP 3 : Final Act

Oil	2 tblsp
Cumin seeds	1/2 tsp
Onions, medium sized, cut into thin slices	2
Potato, peeled, diced (and preferably microwaved for 3 minutes)	1
Green chilli, slit lengthwise	2
Curry leaves	8
Salt	To taste
Chilli powder	1 tsp
Garam Masala	½ tsp

Heat oil in a heavy pan. Add cumin seeds. Take care not to burn the cumin; 30 seconds should do. Add curry leaves and onion and fry till transparent. Add diced potatoes and blend in for a minute. Now add the sagodana-groundnut-salt mix to the pan and gently blend in all the ingredients. Allow this to cook while turning in at frequent intervals ( about 10 minutes). Serve hot.