Sabudana (sago pearl/savory porridge & sweet kheer

 Sabudana also known as sago is often used in Indian cooking to make various dishes like porridge, Sabudana Kheer, khichdi, vada & papads. These pearl like white balls are made from tapioca root also known as cassava. They are more popularly known as sago in many Asian Countries.

Sabudana is a processed food and is a pure starch. They are not nutrient rich except for the high carbohydrates. They are very low in protein, vitamins & minerals. Hence they are combined with nutritious ingredients and cooked.

Sabudana ni Kanji" is essentially a simple and easily digestible porridge, eaten often during fasts (upvas). It can be made either sweet (kheer) or savory (soup/kanji) with vegetables. 

Savory version:

Ingredients

Sabudana (sago pearls): 1/2 cup

Water: as needed for cooking (approx. 2-3 cups)

Ghee (clarified butter): 1 tbsp

Cumin seeds (jeera): 1 tsp

Veggies (optional): chopped carrots, peas, beans (parboiled)

Black pepper powder: to taste

Salt: to taste

Lemon juice: a squeeze before serving

Fresh coriander: for garnish (optional) 

Method

Rinse and Soak: Rinse the sabudana well under running water to remove excess starch. Soak it in enough water for 1-2 hours or until soft and opaque. Drain the water.

Cook the Sabudana: In a saucepan or pressure cooker, add the soaked sabudana and water. Cook on a low flame until the pearls become translucent and soft, which might take 5 whistles in a pressure cooker.

For Tempering: 

In a separate pan, heat the ghee and splutter the cumin seeds. Sautee peanuts. Add Veggies of your choice(carroti, potato, French beans, bell pepper. and stir-fry them. Make sure to keep them crunchy.

Add the cooked sabudana (along with any remaining water) into the pan with the vegetables. Add salt, turmeric powder, red chilli powder and black pepper powder. Boil the mixture for 2-3 minutes, allowing all the flavors to combine. Switch off the gas.

Serve the Sabudana Kanji piping hot with a squeeze of fresh lemon juice and garnished with coriander. 

This kanji is easy to digest, provides a quick energy boost, and is especially beneficial for those with weak digestion or recovering from illness. 

 

Sweet version:

Sabudana kheer is a simple, quick & cooling dessert made with tapioca pearls (sago), sugar/jaggery, milk & cardamom powder. Serve it chilled or warm.  

It is garnish with roasted or nuts fried in ghee. Safron threads are soaked in milk and added while milk is being boiled. While the traditional Sabudana Kheer is made with whole milk (full fat milk). For vegan option, Almond milk or coconut milk can be used.

Instead of sugar, jaggery, coconut sugar or dates can also be used.. If using jaggery or dates make sure to turn off the gas and allow to cool down the kheer slightly before adding it.

Ingredients:

¼ cup sabudana

Sugar/jaggery/dates as per choice(3-4 tablespoon sugar)

Roasted or ghee fried nuts 1 tablespoon

Milk(full cream)/almond or coconut milk for vegan option 1 cup

Pinch of cardamom powder

Pinch of Safron thread

Water 1 cup

Method:

Rinse sabudana few times and soak in water for half and hour.

Cook in water till it becomes translucent. Add milk at this stage as translucent means sabudana is cooked. Check and make sure they are not hard or chewy. Cook till milk is thick in consistency. Add cardamom powder, sugar and saffron thread soaked milk. Cook for 5 more minutes and turn off the gas. If one wants to replace other sweetener of choice, add at this stage.

Garnish with chopped dry fruits. Serve hot or chilled as per choice

 

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