by Shivani Khanna
Tapioca Sago is generally known as SABUDANA in Hindi. Sago is a produce, prepared from the milk of Tapioca Root. It is a very nutritious product as it contains Carbohydrates and appreciable amount of Calcium and Vitamin-C.
The root, received from the farms is hygienically cleaned in water & after peeling the skin, it is crushed, allowed to pass the milk after retaining all fibre & impurities. The milk is settled in a tank for nearly 3 to 8 hours, thus all residual impurities float to the top of the tank & are drained out of the settled milk. From this settled Milk Cake, Globules are made by a very simple indigenous machine. After sizing the globules by filtering through sieves, it is roasted on hot plates or heated in steam, depending upon the desired final product. Sago in globular shape is then dried under direct sunlight on big platforms. ~ Sabuindia
As Sabudana is mainly starch which contains carbohydrates, it is great for a quick boost of energy, and is often served in India for breaking fasts during religious festivals. Sabudana can be cooked in either savoury or sweet dishes. Sabudana are dried globules which need to be re-hydrated. This is the tricky part. The best way to re-hydrate them is to spread them out on a flat plate and sprinkle water over them. They will absorb the water. This process needs to be repeated till the sabudana pearls/globules are soft to touch.
Peanuts used in the making of Sabudana Khichri are necessary as they keep the sabudana pearls from getting sticky and clumping up during the cooking. They also provide the crunch to the soft sabudana pearls.The potatoes need to be crisped before adding the rest of the ingredients, this helps them retain their texture.
200 gms sabudana
1 medium potato
50 gms roasted peanuts
1 small green chilli, optional
1/3 tsp salt
1/4 tsp red chilli powder
1. Re-hydrate the sabudana pearls by placing them on a flat plate and sprinkling water over them occasionally till the pearls feel soft to the touch.
2. Boil the potato. When cool, peel it and cut into small cubes.
3. Crush the peanuts coarsely and remove the skins that may separate from the peanut.
4. Chop the green chilli if using.
5. Heat vegetable oil in a wok and when saute the potatoes till crisp.
6. Add the peanuts and stir.
7. Gently mix in the sabudana pearls. Add the salt, red chilli powder and cook over slow fire till the the sadudana pearls turn translucent and are heated through.
9. Serve with Imli Chutney,Fruit Chaat, Raita, Khatte Aaloo ki Sabji, Khatti Arbi ki Sabji.