Sago Chiwda | Karam Saggubiyyam Borugulu | Spicy Puffed Sago Snack

I was always fascinated with the look of these colorful puffed sago pearls which look like thermocol balls and tastes like murmur(puffed rice).As a kid I used to eat them plain as the colors of these balls were quite fascinating.These are usually prepared in a big sand filled oven where even our regular murmur(puffed rice) is prepared.We do not find these in Mumbai and hence when I visit Bangalore I usually carry back these kind of things which I don't find here.

Saggubiyyam Borugulu | Puffed Sago Snack:
shelf life: 15-20 days

Ingredients:
5-6 cups Saggubiyyam Borugulu/Puffed Sago
1/3 cup Groundnuts
1/4 cup Fried gram(Dalia)
1/4 cup dry Coconut,finely sliced into 1" pieces of 2 mm thickness
6-8 Garlic pods with skin,slightly crushed
4-5 Red chillies,broken
1/4 tsp Citric acid crystals
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/4 cup Curry leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
3-4 tbsp Oil
Salt to taste
Method:

• Clean the puffed sago and keep them aside.Use fresh and crisp variety for the recipe.If it is not crisp slightly roast them in a kadai over low flame for 3-4 mins or until it becomes crisp.

• Clean and dry the curry leaves on a kitchen napkin.
• Heat oil in a big kadai and crackle mustard seeds and cumin seeds.
• Add ground nuts and fry them until they turn red.
• Add dry coconut pieces,garlic pods and and fry until they are crisp.
• Then add red chillies curry leaves and fried gram and quick a quick stir and fry for 1-2 minutes.
• Now remove it from flame and add turmeric powder,red chili powder,Salt and citric acid crystals in to it and mix well.
• Add puffed sago and mix well until the masala coats the sago.
• Now switch on the flame again and roast the sago again for 2-3 minutes on low flame.This will make it more crispy.Now switch off and let it cool down completely.

Store in an air-tight container.It stays good for 15-20 days and also up to a month.
Notes:

1. You can add 1/2 tsp Garam masala and 1/4 tsp Kala namak for a more chatpata flavor.
2. If you do not get ready puffed sago.You can make them at home with the white sago what we get in our grocery stores.You need to fry them a handful of sago in a very thick big kadai for a couple of minutes and when start popping cover it partially with a lid,this will make sure that it will not fly here and there.Repeat the process for the remaining sago.You need to do this process only in less quantity otherwise you will end up having a mess in your kitchen.
3. You can add cashew nuts in the tempering while frying coconut pieces which makes it more tasty.