Skip to main content

On a sago trail



I've spent the last hour trying to figure out how sago differs from tapioca. I only know that they are both starches that come from two different plants, but I still don't know whether our sabudana is sago or tapioca pearls. Instead, I am going to tell you my favorite sabudana dishes. The first one's sabudana vadas, the deep fried sago and potato cutlets. But with a few thousand calories each, that's not something I can eat everyday. The other favorite, sabudana khichdi, makes a regular appearance on my breakfast menu.

It's a bit tricky making this one so pay attention now. The previous night, wash 1/2 cup sago/tapioca pearls and soak in just enough water to cover them. Any more, and this will not work. By next morning, the pearls will have soaked up all the water and will now be plump and soft.

Parboil one potato and cut into small pieces. Heat a tbsp of oil in a nonstick pan and add 1/2 tsp cumin seeds. When they start to splutter, add the chopped potato and a handful of raw, shelled peanuts. Wait till the potato starts to brown a little, then add the sabudana and 1/2 tsp salt. Lower the heat and cook for 4-5 minutes, stirring constantly. If it starts to get too starchy, that's your sign to take if off the fire. Top with a tbsp of chopped coriander.

Comments

Sunshinemom said…
I was confused earlier. Now that your expressed yours I searched the net and am no wiser!! Confucius reigns supreme:)

I used to love the vadas - crisp and delish! But I have heard that the cleaning is done in a rather non-veggie manner and stopped. Any idea about that? Everybody else in my house eats it though:)
CurryLeaf said…
Still confused whether they are same or different.I too believe they r different but ? Anyway,I love these,but bcoz of the confusion,never tried my own
CurryLeaf said…
hi,just now read sunshine comment,still more confused? what non veggie manner ?
Deepthi Shankar said…
even Iam as confused ... N whats this cleaning in a non-veggie manner?
Unknown said…
I haven't heard anything about the manufacturing process, but then I haven't tried looking for it either (I am a vegetarian but I make occasional allowances for taste!)
Bharti said…
I haven't made this stuff....sounds like a similar recipe to aloo poha.
My favourites too, and one more to add to the list. Sabudhana papads. :)
Refuse to eat sabudhana kheer though.
Uj said…
I recently tasted this at my friend's place and Loved it.. Your's looks nice and fluffy! Got to try

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…