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Saggubiyyam Kichidi (ಸಬ್ಬಕ್ಕಿ ಕಿಚಿಡಿ, சவ்வரிசி கிசிடி, सागू किचिडी)


Saggubiyyam Kichidi (ಸಬ್ಬಕ್ಕಿ ಕಿಚಿಡಿ, சவ்வரிசி கிசிடி, साब्बुदना किचीडी) is a traditional breakfast dish in India. Saggubiyyam is used in puddings (payasam), as gruel or soup, and upma dishes. Sago is full of carbohydrates and is great for a quick boost of energy. It is famous in Maharashtra. This is mostly made on upwas or fasting days.

Regional Dish : Karnataka; Maharastra; Tamil Nadu;  South India and North Indian.

Cuisine Style : Karnataka | Cooking Time 20 minutes | Take  it Directly  | Type Snacks | Shelf Life : 1 day| Quantity: 4 servings.

Appx. Nutritional values : calculated for 1 serving ( 1cup)

Calories (413 Kcal), Carbohydrates 40.2 g), Protein (6.2 g), Fat (3.7 g).

Ingredients to serve :

  • Saggu biyyam 2 cups ( sago, sabudana)
  • Peanut powder 1/2 cup
  • Chopped onion 1
  • Green chillies 2 ( pieces)
  • Urad dal 1 tbs
  • Channa dal 1 tbs
  • Turmeric powder 1/4 tsp
  • Few curry leaves
  • Chopped coriander 2 tbs.
  • Boiled potato 1/2 cup (Optional)
  • Salt as needed
  • Oil 2 tbsp
  • Lemon juice 2tbsp

Method :

  1. Wash saggubiyyam ( sago , sabudana) and for 2 cups of sago add 1 cup of water and 1 tsp. of salt and allow it to soak, after 1 hour fluff sago and check if all the water is absorbed and when we press a sago ball it should be soft and spongy , if not sprinkle some plain water and allow it to absorb.
  2. Once the sago is soft and spongy it is ready to make kichidi or upma.
  3. Heat a pan, roast the peanuts , cool it and make it in to coarse powder.
  4. Heat oil in the same pan and add urad dal, channa dal, curry leaves and after that add onions and green chillies.
  5. Once the onions become golden brown, add turmeric powder , boiled mashed potato and sago.
  6. Now check salt and if need add some more and toss for 5 minutes so that sago becomes transparent.
  7. Now add lemon juice , coarse peanut powder and corinader leaves and enjoy.


Other variants / Cuisine Style : sabudana kichidi, saggubiyyam upma, kichidi with lemon juice , kichidi with mint leaves

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