Sabudana vada patty ready to be fried
Sabu | What is Sabu?
Sabu or Sabudana, also known as sago or tapioca pearls, is a common ingredient used in Indian cuisine, particularly in dishes popular during fasting or religious festivals. Here are some key points about sabudana:
1. Definition: Sabudana is a starch extracted from the pith of the sago palm stems or tapioca plant. It is processed into small, round pearls that are white or translucent in appearance.
2. Culinary Uses: Sabudana is most commonly used to make dishes like Sabudana Khichdi and Sabudana Vada, which are popular during fasting periods. It is also used in desserts like Sabudana Kheer (tapioca pudding) and as a thickening agent in soups, puddings, and other recipes.
3. Preparation: Before using sabudana, it needs to be soaked in water to soften the pearls. This can take several hours or overnight. The soaked sabudana pearls will become translucent and plump.
4. Fasting Food: Sabudana is often consumed during fasting periods in Indian culture, as it is considered a permissible ingredient. It is a good source of carbohydrates and provides energy during fasting when other grains are avoided.
5. Nutritional Profile: Sabudana is gluten-free and low in fat. It is a good source of carbohydrates and provides some essential minerals like calcium, iron, and potassium. However, it is relatively low in protein and fiber.
6. Cooking Tips: When cooking with sabudana, it is essential to follow the soaking and cooking instructions carefully. Overcooking can result in a sticky and mushy texture, while undercooking may leave the pearls hard and raw.
Sabudana is a unique ingredient that adds a distinct texture and flavour to dishes. It is widely used in Indian cuisine, particularly during fasting periods, and can be enjoyed in various savoury and sweet preparations.
Read more about the Health Benefits of Sabu or Sabudana