Sabudana (sago) is a versatile ingredient that is commonly used in Indian cuisine, especially during religious fasting periods.
Recipies
SABUDANA KHICHADI
One popular recipe using sabudana is Sabudana Khichdi, a flavorful and wholesome dish. Here’s a simple recipe to make Sabudana Khichdi:
Ingredients
- 1 cup sabudana (sago pearls)
- 2 medium-sized potatoes, peeled and diced
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 green chili, finely chopped
- 1/4 cup roasted peanuts, coarsely ground
- 10-12 curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Rinse the sabudana under cold water until the water runs clear. Soak them in enough water to cover them completely for about 3-4 hours. Make sure the sabudana pearls are soaked well and become soft when pressed between your fingers. Drain any excess water.
- Heat oil or ghee in a pan or kadhai over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped green chili, curry leaves, and diced potatoes to the pan. Sauté them until the potatoes turn golden brown and are cooked through.
- Add turmeric powder and salt to the pan and mix well.
Lower the heat and add the soaked and drained sabudana to the pan. Mix gently to combine all the ingredients. - Cook the mixture for about 5-7 minutes, stirring occasionally to prevent sticking. The sabudana pearls will turn translucent and become soft.
- Add the coarsely ground peanuts to the pan and mix well. Cook for another 2-3 minutes to allow the flavors to blend.
- Remove from heat and garnish with fresh coriander leaves (if desired).
- Serve the Sabudana Khichdi hot, optionally with a squeeze of lemon juice on top, which adds a tangy twist. Enjoy it as a breakfast dish or a light meal during fasting periods.
Note: You can customize the recipe by adding other ingredients like roasted cumin powder, grated coconut, or chopped vegetables like peas and carrots to enhance the flavor and texture of the Sabudana Khichdi. Adjust the spice levels according to your taste preferences.
SABUDANA WADA
Sabudana Vada is a popular deep-fried snack made with soaked sabudana (sago pearls), potatoes, and spices. It is commonly enjoyed during religious fasting or as a tea-time snack. Here’s a simple recipe to make Sabudana Vada at home
Ingredients
- 1 cup sabudana (sago pearls)
- 2 medium-sized potatoes, boiled and mashed
- 2 green chilies, finely chopped
- 1/4 cup roasted peanuts, coarsely ground
- 2 tablespoons chopped coriander leaves
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- Oil for deep frying
Instructions
- Rinse the sabudana under cold water until the water runs clear. Soak them in enough water to cover them completely for about 4-5 hours or overnight. Make sure the sabudana pearls are soaked well and become soft when pressed between your fingers.
- Drain the soaked sabudana using a strainer and let them sit for about 30 minutes to remove any excess water.
- In a mixing bowl, combine the drained sabudana, mashed potatoes, chopped green chilies, ground peanuts, chopped coriander leaves, lemon juice, cumin seeds, red chili powder (if using), and salt. Mix well to form a dough-like consistency.
- Divide the dough into small portions and shape them into round patties or vadas.
- Heat oil in a deep pan or kadhai over medium heat for frying.
- Once the oil is hot, carefully slide the sabudana vadas into the oil, a few at a time. Fry them on medium heat until they turn golden brown and crisp on both sides. Flip them occasionally for even cooking.
- Remove the fried sabudana vadas using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
- Repeat the frying process with the remaining vadas until all the dough is used.
- Serve the Sabudana Vadas hot with green chutney, tamarind chutney, or yogurt dip. They can be enjoyed as a snack or as a part of a meal during fasting periods.
Note: You can adjust the spice levels according to your taste preferences. If the dough feels too soft to shape into vadas, you can add a little bit of arrowroot flour or water chestnut flour to bind it better. Make sure the oil is at the right temperature for frying to ensure crispy vadas. Enjoy the delicious Sabudana Vadas!
MANGO SAGO PUDDING
Ingredients
- 1 cup sabudana (sago pearls)
- 2 medium-sized potatoes, boiled and mashed
- 2 green chilies, finely chopped
- 1/4 cup roasted peanuts, coarsely ground
- 2 tablespoons chopped coriander leaves
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- Oil for deep frying
Instructions
- Rinse the sabudana under cold water until the water runs clear. Soak them in enough water to cover them completely for about 3-4 hours. Make sure the sabudana pearls are soaked well and become soft when pressed between your fingers. Drain any excess water.
- Heat oil or ghee in a pan or kadhai over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped green chili, curry leaves, and diced potatoes to the pan. Sauté them until the potatoes turn golden brown and are cooked through.
- Add turmeric powder and salt to the pan and mix well.
Lower the heat and add the soaked and drained sabudana to the pan. Mix gently to combine all the ingredients. - Cook the mixture for about 5-7 minutes, stirring occasionally to prevent sticking. The sabudana pearls will turn translucent and become soft.
- Add the coarsely ground peanuts to the pan and mix well. Cook for another 2-3 minutes to allow the flavors to blend.
- Remove from heat and garnish with fresh coriander leaves (if desired).
- Serve the Sabudana Khichdi hot, optionally with a squeeze of lemon juice on top, which adds a tangy twist. Enjoy it as a breakfast dish or a light meal during fasting periods.
BUBBLE TEA (TAPIOCA MILK TEA)
Ingredients
- 1/4 cup sago pearls
- 1 cup brewed black tea, chilled
- 1/2 cup milk of your choice
- 2 tablespoons sugar or sweetener (adjust to taste)
- Ice cubes
Instructions
- Cook the sago pearls according to the package instructions. Once cooked, drain and rinse them with cold water.
- In a glass, combine the chilled brewed tea, milk, and sugar. Stir well until the sugar dissolves.
- Add ice cubes to the glass.
- Using a wide straw, carefully add the cooked sago pearls to the glass.
- Stir gently to combine the pearls with the tea and milk.
- Serve your homemade bubble tea immediately and enjoy!
SAVORY SAGO UPMA
Ingredients
- 1/2 cup sago pearls
- 2 cups water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/4 cup mixed vegetables (carrots, peas, bell peppers), finely
chopped - Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions
- Rinse the sago pearls under cold water to remove excess starch.
- In a pot, bring the water to a boil. Add the rinsed sago pearls and cook them on medium heat until they turn translucent (approximately 10-15 minutes). Stir occasionally to prevent sticking.
- Drain the cooked sago pearls and rinse them with cold water to stop the cooking process. Set them aside.
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
- Add chopped onion, green chili, and mixed vegetables to the pan. Sauté until the vegetables are tender.
- Add the cooked sago pearls to the pan and mix well with the vegetables.
- Season with salt to taste and cook for another 2-3 minutes.
- Garnish with fresh coriander leaves if desired and serve the savory sago upma as a breakfast or snack option.
