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Sago breakfast
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Spicy Turmeric Sago

A delicious natural GLUTEN- FREE breakfast that can be made ahead
Course Breakfast
Cuisine Asian, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Soak sago overnight 12 hours
Servings 2
Calories 1271kcal

Ingredients

  • 1 cup Sago pearls
  • 1 Potato cut into small pieces
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 inch piece Ginger chopped
  • 1 Green chili chopped (optional) a small piece of bell pepper can be added instead for color n flavor
  • 1 small Red onion chopped
  • 1/2 tsp Turmeric powder
  • Salt to taste.
  • 2-3 tsp Cooking oil

Garnish

  • 1/2 cup Peanut - Roasted
  • Few sprigs Coriander leaves - chopped
  • 2 tbsp Pomegranate arils

Instructions

  • Riinse sago pearls at least 3-4 times so most of the starch is washed off.Drain all the excess water. Then SOAK in 1 cup water. More water will turn the sago into a big mush. Cover and keep overnight. These steps are very important to get the dish right.
  • When you are ready to make the sago dish check by pressing a single sago pearl nicely and it should turn to a paste in-between the fingers. If there are hard bits sago is not ready yet.
    Fluff the sago with with fork before cooking.
  • Heat 2-3 tsp of cooking oil when hot add mustard seeds when it crackles reduce heat add cumin seeds then ginger chopped green chili chopped (optional)
  • Add onion chopped when it turns pink add turmeric powder, salt to taste and mix well now add tiny chopped potato stir once more and cook covered until the potato is cooked well and slightly brown.
  • Meanwhile dry roast peanuts if you have raw ones.Else used roasted peanuts. If have leftover salted ones from trail mix etc use that just remember to adjust salt before hand. Keep this ready.
  • Once the potato is ready add sago pearls mix well sprinkle a little water on top cover and COOK ONLY for 4-5 minutes . Open lid stir well it should not look opaque but more than half should look translucent. Sago should fall freely and not clumped up. ((If you do not want to use entire sago refrigerate remaining and use next day.))
  • DO NOT OVER COOK Sago it will simply clump up and mess up the dish.
  • Garnish with chopped coriander leaves, roasted peanuts and pomegranate arils. Serve immediately with a cup of tea or coffee.

Video

Notes

Sago is very starchy and finicky. It is very easy to mess up this dish if there is too much moisture.
Remember while soaking its better to underwater sago and adjust later than over watering.
Adding too much turmeric can induce lot of side effect hence use wisely.