Sabakki Upittu Recipe (South Indian Style Sabudana Khichdi) – A Flavorful Breakfast Delight
Sabakki Upittu, also known as South Indian Style Sabudana Khichdi, is a vibrant and savory dish that makes for the perfect start to your day. Bursting with textures from the soft, translucent sabakki (sabudana) pearls, combined with the nuttiness of moong dal (yellow split lentils) and the delightful aroma of curry leaves, this dish is both comforting and nutritious. It is often served for breakfast but can also double as a light dinner when paired with raita or a hot beverage. Let’s take you through the ingredients and preparation method to make this irresistible, vegetarian dish.
Ingredients for Sabakki Upittu Recipe
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Nylon Sabakki (Small variant of Sabudana) | 3/4 cup |
| Buttermilk (strained to remove lumps) | 1/2 cup |
| Onions (finely diced) | 3 |
| Green Peas (Matar, boiled) | 1/4 cup |
| Green Chillies (slit) | 10 |
| Dry Red Chillies | 2 |
| Ghee | As needed |
| Sunflower Oil | 3 tablespoons |
| Curry Leaves | 20 |
| Mustard Seeds | 2 teaspoons |
| Asafoetida (Hing) | 1 pinch |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| Black Urad Dal (Split) | 2 teaspoons |
| Lemon Juice | 2 tablespoons |
| Cashew Nuts (chopped) | 10 |
| Coriander (Dhania) Leaves (chopped) | 3 tablespoons |
| Fresh Coconut (grated) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 8g |
| Carbohydrates | 45g |
| Fiber | 4g |
| Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 300mg |
| Vitamin C | 25% DV |
| Iron | 15% DV |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: South Indian
Course: Breakfast
Diet: Vegetarian
Instructions for Making Sabakki Upittu
-
Soaking the Sabakki:
- Begin by washing the sabakki (sabudana) thoroughly. Soak it in buttermilk for about 4-6 hours, ensuring the liquid is well absorbed. Once soaked, drain any excess liquid using a colander, and set it aside.
-
-
Cooking the Moong Dal:
- In a separate pot, add the yellow moong dal. Pour in some water along with a teaspoon of oil and a pinch of turmeric powder. Cook the dal in an open pot until it is fully cooked but not mushy. The texture should remain intact. Once done, set it aside.
-
Tempering the Spices:
- Heat the sunflower oil in a wide pan or kadai over medium flame. Once the oil is hot, add the mustard seeds. Allow them to splutter for a few seconds, releasing their aromatic flavors.
- Add the chana dal, black urad dal, and cashew nuts. Stir the mixture to evenly brown the dals and nuts, taking care not to burn them. Lower the flame and stir continuously.
-
Adding Aromatics and Chillies:
- Add the curry leaves, asafoetida (hing), turmeric powder, green chillies (slit), and dry red chillies to the pan. Stir well to release the aromatic oils from the curry leaves and spices. Let everything cook for a minute or two.
-
Cooking the Onions:
- Add the finely diced onions to the pan, along with some salt. Cook for about 5-6 minutes on medium heat, stirring intermittently. The onions should soften and change color but should not brown. This ensures they add a sweet aroma to the dish.
-
Adding the Soaked Sabakki:
- Now, add the drained sabakki to the pan. Stir it well to coat the pearls in the spiced mixture. Cook the sabakki on medium heat for 5-6 minutes, or until the pearls turn transparent and glossy.
-
Mixing the Boiled Dal and Peas:
- Add the cooked moong dal and boiled green peas to the pan. Stir everything together, ensuring that all the ingredients are evenly combined. Add lemon juice for a tangy twist and adjust salt as needed. Mix everything thoroughly.
-
Simmering the Upittu:
- Cover the pan with a lid and let the mixture cook on low heat for another couple of minutes. This allows the flavors to meld together, and the heat to fully cook the sabakki pearls.
-
Garnishing and Serving:
- Garnish the Sabakki Upittu with freshly chopped coriander leaves and a generous sprinkle of grated coconut. This adds a refreshing and creamy element to the dish.
-
Serving Suggestions:
- Serve your Sabakki Upittu warm for a satisfying breakfast. It pairs beautifully with a cup of Ginger Cardamom Tea for a traditional South Indian breakfast experience. Alternatively, for a lighter dinner, enjoy it with Burani Raita to complement the flavors.
Tips for Perfect Sabakki Upittu:
- Soaking the Sabakki Properly: Be sure not to over-soak the sabudana, as it can become mushy. The buttermilk provides both a slight tanginess and a soft texture to the pearls.
- Adjusting the Spice Level: The number of green chillies can be adjusted based on your preferred spice level. You can also add a little extra green chillies if you like it hot.
- Cooking the Dal: It is important to cook the moong dal properly—don’t let it become too soft. The dal should be tender but not falling apart.
- Use of Ghee: While oil is used for tempering, adding a little ghee at the end will enhance the flavor and aroma of the dish, giving it a richer taste.
Why You’ll Love Sabakki Upittu:
Sabakki Upittu is a perfect blend of flavors and textures, with the soft sabakki pearls complementing the crispy tempering of dals, nuts, and spices. This dish not only provides a healthy start to your day with the goodness of moong dal and sabudana but also offers the aromatic depth of curry leaves, mustard seeds, and ghee. It’s an ideal choice for anyone seeking a filling yet light meal, rich in protein and fiber. Plus, it’s easy to make and requires simple ingredients that are often already available in your pantry.
Enjoy making this delightful South Indian breakfast at home, and indulge in the flavors of Southern India with every bite!
