Sabudana Khichdi (Spiced Pearl Sago)

This tradition Indian dish is made with tapioca "pearls" and is excerpted from 'The Indian Cooking Course' by Monisha Bharadwaj
Gareth Morgans

Gareth Morgans

Sago is made from tapioca starch and is sold as tiny “pearls”. You can buy them in two sizes, small and large: the small ones are used in desserts and some savory dishes that make the most of their starchy texture. I use large sago pearls for this recipe as they fluff up into separate grains whereas the small ones tend to disintegrate into a paste when soaked. 

Recipe excerpted from The Indian Cooking Course by Monisha Bharadwaj. Click here to purchase your own copy.

4
Servings
493
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  pearl sago
  • 1  Cup  roasted unsalted peanuts, roughly crushed
  • pinch of sugar
  • 2  Tablespoons  vegetable oil
  • 1  Teaspoon  cumin seeds
  • fresh green chiles, slit lengthwise
  • 10  fresh or 15 dried curry leaves
  • potato, peeled and cut into small dice
  • 2  Tablespoons  fresh grated or dried coconut (soaked in warm water for 30 minutes and drained, if using dried)
  • a small handful of fresh cilantro leaves, chopped, to garnish
  • 2  Teaspoons  lemon juice
  • salt

Directions

Wash the sago well then soak it in enough water to cover it by 1-inch. Leave for 1 hour, then drain through a sieve, spread out on a clean, dry kitchen towel, and leave on the kitchen counter to soften.

After 3 hours, the water should be completely absorbed. The draining time can vary depending on the quality of the sago; a sago pearl should squash easily between the thumb and index finger when it is ready to be cooked.

Mix the crushed peanuts, salt to season, and sugar into the sago. Set aside.

Heat the oil in a skillet over high heat and add the cumin seeds. Cook until they darken, then add the chiles and curry leaves (standing back from the pan if using fresh leaves, as they will splutter). Add the potato, season with salt, and cook for 4 to 5 minutes until golden. Reduce the heat and cook for 8 to 10 minutes until the potatoes are tender.

Add the sago. Cook over a very low heat, stirring, for 5 to 6 minutes until the sago is soft all the way through. Sprinkle with the coconut, cilantro leaves, and lemon juice and serve hot.

Nutritional Facts

Total Fat
28g
40%
Sugar
4g
4%
Saturated Fat
4g
17%
Carbohydrate, by difference
56g
43%
Protein
10g
22%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
77mg
8%
Choline, total
27mg
6%
Fiber, total dietary
4g
16%
Folate, total
45µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
120mg
38%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
243mg
35%
Selenium, Se
18µg
33%
Sodium, Na
6mg
0%
Water
16g
1%
Zinc, Zn
2mg
25%