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
480
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
  • 2 fresh green chiles, slit lengthwise
  • 10 fresh or 15 dried curry leaves
  • 1 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
27g
42%
Sugar
5g
N/A
Saturated Fat
4g
22%
Protein
11g
23%
Carbs
53g
18%
Vitamin A
18µg
2%
Vitamin B6
0.4mg
19.4%
Vitamin C
67mg
100%
Vitamin E
5mg
24%
Vitamin K
4µg
5%
Calcium
70mg
7%
Fiber
6g
23%
Folate (food)
106µg
N/A
Folate equivalent (total)
106µg
27%
Iron
4mg
22%
Magnesium
86mg
21%
Monounsaturated
14g
N/A
Niacin (B3)
5mg
26%
Phosphorus
191mg
27%
Polyunsaturated
7g
N/A
Potassium
597mg
17%
Sodium
383mg
16%
Thiamin (B1)
0.3mg
20.2%
Zinc
2mg
11%