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.