Sabudana Kichadi or Javarissi Upma (in Tamil) is made of sago and is a easy breakfast dish. Mostly made during festivals in south India.
Sago, the tiny, white, opaque globules made from tapioca roots resemble pearls and when soaked in water, blooms up and becomes translucent and looks like glass beads.
Sabudana Kichadi is one of the popular vrat (fasting) recipes made during festivals, especially Navratri.
We make this often for breakfast and I use moong dal along with the sago and also lots of crunchy elements; urad dal, channa dal, and peanuts giving every spoonful some crunch.
Sago or sabudana (in hindi) or javarissi (in tamil) is used in kheer (javarissi payasam), in vadas (sabudana vada), upma (sabudana kichadi or javarissi upma).
I use the nylon sago (the very tiny variety) which needs to be soaked for 6 hours or overnight. This then need no further cooking and only sauteed until the raw smell goes away. This variety does not turn mushy so you can safely saute it. Adding the mung dal along with the sago makes a good wholesome breakfast.