In this article, we have answered some questions related to Sago/Sabudana like what is Sabudana, where to buy sago, what is sago made of, etc.
Sabudana is a type of starch that is harvested from the pith or spongy core of tropical palm trees. For people living in tropical areas, it has been a staple for centuries.
Sabudana or Sago comes in two different forms: pearls and flour.
Sago is mostly made up of extracts from the Metroxylon sagu, or sago palm, and is present in several regions of the world, like the Philippines, Papua New Guinea, Malaysia, and Indonesia.
It's gluten-free by nature and perfect for grain-free diets.
Features & Health Benefits
It is a non-cereal food source that is considered to be full of nutrients, making it the most common ingredient during fasting periods. Sabudana is a great source of iron, vitamin K, protein as well as fibre, calcium, and good carbohydrates.
As sabudana is a starchy plant, it tends towards being sticky during cooking. It is one of the key reasons why it is often mixed with milk.
Sago has recently become popular with fitness enthusiasts due to its numerous health benefits. Sago is thought to help muscle formation, stabilize the nervous system, and raise energy levels.
Sago contains about 7.5 per cent resistant starch. Several studies have related resistant starch to health benefits such as better digestion, improved appetite, and lower blood sugar levels.
Where to buy Sago.
Natco Sago Seeds can be purchased online at www.redrickshaw.com and shipped to your home in the UK within 2-3 working days. Choose Natco for your Sago UK needs because Natco as a brand provides high-quality global food products.
Sabudana Khichdi Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Roasted peanuts, lemon juice, cooked potatoes, salt, soaked Sabudana, sugar, ginger, chilli's curry leaves, and saffron
How To Cook
- Sabudana should first be put in a colander.
- Sabudana should be washed under cold running water before clear water emerges. This removes most of the starch and eliminates sticking.
- Soak sabudana in a large deep bowl with only enough water to cover them only a quarter-inch above sabudana level.
- Soak for 5-6 hours, preferably overnight, sealed.
- After sweating, sabudana will fluff up.
- Until frying, drain any extra water.
- In a heavy-bottomed non-stick pan, pour in the oil.
- When the mixture is soft, add the cumin seeds.
- Cook on a low flame, tossing regularly until the cubed potatoes are soft.
- Cook for another minute after adding the curry leaves, ginger, and chopped chillies.
- Meanwhile, in the sabudana dish, combine the sugar, salt, crushed roasted peanuts, and lemon juice.
- Add the coated sabudana to the pan, stir to blend it, and cook until the sabudana is translucent and well coated.
- Stir the mixture now and then.
- Serve with chilled yoghurt inside.
Other Sabudana dishes include
- Soaked Sabudana
Sabudana Seekh Kebab
- coriander leaves
- Rajgira flour
- mashed potatoes Sabudana
- red chilli roasted
- salt groundnut powder