Pearl Tapioca Upma (Spicy Sago Stir Fry)

Pearl Tapioca/Tapioca Balls/Sago is a granular form of processed Tapioca starch. Sago is known as ‘Sabudana‘ in Hindi and ‘Chawwari‘ in Malayalam. Pearl Tapioca is used in many Indian cuisines. Though Yuca/Tapioca (Kappa) is widely consumed in Kerala, Sago is sparingly used in Kerala cuisine. I don’t remember having any dishes made with Pearl Tapioca other than the occasional Chawwari added in Paysams.

I have recently begun trying new recipes with Pearl Tapioca and I have been impressed. These Tapioca balls remind of Pearl Couscous though it tastes different from Couscous. Sago is highly starchy and hence, it is better to prepare it once in a while. Here is the recipe for Sago Upma – a simple stir fry prepared with Pearl Tapioca.

Pearl Tapioca Upma (Sago Stir Fry)

Recipe source: Adapted from manjulaskitchen.com

Ingredients

Pearl Tapioca/Sago (Chawwari) – 1 cup
Diced Onions – 1 medium
Raw Peanuts – a small handful
Slit Green Chillies – 2
Curry Leaves – a small sprig
Chopped Cilantro (Malliyella) – small handful
Grated Coconut – 1/4 cup
Sugar – 1 tsp
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Lemon juice – 1 tsp
Salt – taste

Preparation Method

Wash the sago thoroughly. Drain and then and soak it in water for 6-8 hours. While soaking, add water so as to just cover the sago.
Heat oil in a nonstick pan and splutter mustard seeds. Throw in the peanuts and stir fry until lightly browned.
Add the onions, green chillies, cilantro and curry leaves. Saute until the onions are translucent.
Drain the sago thoroughly and add it to the pan. Stir fry gently for a few minutes.
Add turmeric powder and salt to taste. Add grated coconut to the pan along with 1 tsp sugar.
Stir fry for 7-8 minutes until the sago becomes translucent and is no longer white.
Sprinkle lemon juice and mix well before serving.

Note

For soaking 1 cup of sago, I used around 1 cup of water. If you add more water, it will end up being mushy.
Do not over cook the sago or else it will become a sticky lump.
Always stir fry the sago while it gets cooked so that it doesn’t end up being mushy.