Sabudana
神聖なるモチモチの真珠！ヒンドゥー教の断食を支える白い粒
Description
Small white round pearls made from sago palm (or cassava) starch. Rehydrating in water turns them transparent and chewy, prized as an energy source on fasting days (Vrat).
Classification: For Families,Starches,Chewy Texture
Shops selling Sabudana
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tapioca starch(or Sago starch)
Instructions
- Before cooking, wash Sabudana briefly with water, soak in just enough water for hours (or overnight) until completely soft without a hard core.
- Drain firmly in a sieve into a flaky state.
- Stir-fry in a pan with cumin and peanuts into 'Sabudana Khichdi (pilaf)', or mix with mashed potatoes and deep-fry into 'Sabudana Vada (fried dumplings)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Tapioca (use small pearls, not large ones for drinks)
Pairing
Sabudana Khichdi, Sabudana Vada, Payasam (sweet porridge)
Trivia
[Hardcore] Since it's not a grain (rice/wheat), a sacred ingredient allowed on Hindu fasting days. The Indian way is not 'drinking' it like bubble tea, but 'eating' it with spices as a 'staple replacing rice or potatoes'.
Eating tips & etiquette
[Unique Eating] Splash cold sour plain yogurt over the chewier-fried Sabudana Khichdi, enjoying the chaotic contrast of temp and texture!
Allergen
None