Andhra · Tiffin
Saggubiyyam upma
Sabudana upma with peanuts and potato
- Energy
- 378 kcal
- Protein
- 6.06 g
- Fibre
- 4.19 g
- Time
- 20 min
Per serving, 146 g.1 Good for breakfast or dinner.
One serving gives you
- 13%of the day’s folate
- 25%of the day’s vitamin C
- 17%of the day’s fibre
- 17%of the day’s magnesium
Nutrition facts
One serving, 146 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy378 kcal21%
Carbohydrates
- Carbohydrate56.9 g20%
- Fibre4.19 g17%
- Soluble fibreNot in the source data
Fats
- Fat13.8 g28%
- Saturated fat limit2.68 g14% of limit
- Monounsaturated fat6.56 g
- Polyunsaturated fat3.89 g33%
- Omega-63.86 g49%
- Omega-30.03 g4%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein6.06 g12%
- Histidine129 mg22%
- Isoleucine266 mg22%
- Leucine383 mg16%
- Lysine226 mg13%
- Methionine + cystine146 mg16%
- Phenylalanine + tyrosine545 mg36%
- Threonine166 mg18%
- Tryptophan56.9 mg24%
- Valine243 mg16%
Vitamins
- Vitamin A16.8 µg2%
- Vitamin B10.14 mg10%
- Vitamin B20.04 mg2%
- Vitamin B32.78 mg25%
- Vitamin B50.52 mg10%
- Vitamin B60.13 mg7%
- BiotinNot in the source data
- Folate27.8 µg13%
- Vitamin B120 µg0%
- Vitamin C16.2 mg25%
- Vitamin D0 µg0%
- Vitamin E1.81 mg24%
- Vitamin K14.6 µg27%
Minerals
- Calcium43.6 mg4%
- ChromiumNot in the source data
- Copper0.27 mg16%
- IodineNot in the source data
- Iron2.22 mg8%
- Magnesium61.8 mg17%
- Manganese0.61 mg15%
- MolybdenumNot in the source data
- Phosphorus113 mg11%
- Potassium495 mg14%
- Selenium1.7 µg4%
- Sodium limit279 mg14% of limit
- Zinc0.93 mg7%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Sago (sabudana), dry pearls saggubiyyam50 g
- Ground nut palli20 g
- Potato, brown skin, big bangaladumpa55 g
- Groundnut oil palli nune5.5 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Ginger, fresh allam2 g
- Lemon, juice nimmarasam5 g
- Coriander leaves kothimeera3 g
- Iodized salt (table salt) uppu0.7 g
Method
About 20 minutes.
- 1
Rinse 50 g sabudana twice, cover with water by about 1 cm and soak 4–5 hours or overnight, until a pearl presses flat between two fingers; drain well.
- 2
Dry-roast 20 g peanuts until they crackle; cool, rub off the skins and crush them coarsely. Boil, peel and cube 55 g potato.
- 3
Heat 5.5 g groundnut oil; add the cumin seeds, curry leaves, grated ginger and slit green chilli, then the potato and stir for 2 minutes.
- 4
Add the sabudana, the crushed peanuts and salt; stir gently on low heat for 5–7 minutes until the pearls turn clear. Finish with lemon juice and coriander leaves.
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