{"id":14987,"date":"2013-06-19T23:37:28","date_gmt":"2013-06-20T03:37:28","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=14987"},"modified":"2015-03-18T18:23:13","modified_gmt":"2015-03-18T22:23:13","slug":"sabudana-kichadi-or-sago-or-tapioca-pearl-kichadi","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/sabudana-kichadi-or-sago-or-tapioca-pearl-kichadi\/","title":{"rendered":"Sabudana Kichadi or Sago or Tapioca Pearl Kichadi"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-14990\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-kichadi.jpg\" alt=\"sago-kichadi\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-kichadi.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-kichadi-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>A popular Maharastrian dish made with sabudana or tapioca pearls&#8230;<\/p>\n<p>Sabudana or sago (or Chavari in Malayalam) or Tapioca pearls, is a common ingredient in Payasam , a popular dessert in Kerala. I dig out sabudana only when I have payasam that too vermicelli (semiya) payasam, else I seldom take it out of my pantry.<\/p>\n<p>I haven&#8217;t made a savory dish with sabudana before, in fact I wasn&#8217;t aware that savory sabudana dish is popular in North India. It&#8217;s big time I need to broaden up my culinary knowledge. When I came to know that this ingredient can be transformed into a savory dish, I got curious. If you have used sabudana you would know that before cooking, it has to be soaked in water for a few hours. After it has been soaked, the sabudana will resemble tiny glass jelly beans and can be added to whatever you are cooking. It doesn&#8217;t have any taste nor flavor, the jelly texture is what makes it unique.<\/p>\n<p>The other day, I tried making a savory dish with it. I thought I wouldn&#8217;t like it, however it wasn&#8217;t bad after all. The trick is to not to make the dish mushy, the soaked sabudana shouldn&#8217;t stick together. I enjoyed the glass bead look and the jelly bean texture of it.<\/p>\n<p><a href=\"http:\/\/www.thasneen.com\/cooking\/tapioca-pearl-payasam-or-sabudana-payasam-gluten-free-dessert\/\" target=\"_blank\">Recipe for making Sabudana Payasam<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-14991\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-or-tapioca-pearl-kichadi.jpg\" alt=\"sago or tapioca pearl kichadi\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-or-tapioca-pearl-kichadi.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-or-tapioca-pearl-kichadi-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Preparation Pictures<\/strong><\/p>\n<p><strong>After adding soaked sabudana<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-14988\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi.jpg\" alt=\"making-sago-kichadi\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Sabudana Kichadi<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-14989\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi1.jpg\" alt=\"making sago kichadi\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/making-sago-kichadi1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/06\/sago-kichadi.jpg\" \/>\n<div class=\"item ERName\">Sabudana Kichadi or Sago or Tapioca Pearl Kichadi<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Cumin seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Dry whole red chili- 2<\/li>\n<li class=\"ingredient\">Mixed veggies- 1 1\/2 cups, chopped small (corn, peas, beans, carrot- use frozen)<\/li>\n<li class=\"ingredient\">Green chili, chopped- 1<\/li>\n<li class=\"ingredient\">Green pepper, chopped small- 1<\/li>\n<li class=\"ingredient\">Sabudana or sago or tapioca pearls- 1 1\/2 cups, soaked in just enough water to cover it<\/li>\n<li class=\"ingredient\">Chili powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handful<\/li>\n<li class=\"ingredient\">Lemon jucie- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a bowl, soak the sabudana or sago in just enough water to cover it and keep it overnight. It will absorb the water so don&#8217;t add excess water. Drain the soaked sabudana and keep aside.<\/li>\n<li class=\"instruction\">Place a pan over medium heat, add oil, let it turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add cumin seeds, saute for a few seconds.<\/li>\n<li class=\"instruction\">Add dry red chili, saute for a couple of seconds.<\/li>\n<li class=\"instruction\">Add mixed veggies, green chili and chopped green pepper along with salt, saute till veggies turn tender and light golden in color.<\/li>\n<li class=\"instruction\">Add chili powder, turmeric powder, ground pepper, cumin powder and fennel powder, combine well.<\/li>\n<li class=\"instruction\">Add soaked sabudana, combine well and cook till it turns transparent.<\/li>\n<li class=\"instruction\">Don&#8217;t add any water and don&#8217;t cook or saute too much as it will turn mushy.<\/li>\n<li class=\"instruction\">Add cilantro and lemon juice, combine well, cook for a minute.<\/li>\n<li class=\"instruction\">Taste and add salt if needed.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and sevre warm as a side dish.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A popular Maharastrian dish made with sabudana or tapioca pearls&#8230; Sabudana or sago (or Chavari in Malayalam) or Tapioca pearls, is a common ingredient in Payasam , a popular dessert in Kerala. I dig out sabudana only when I have payasam that too vermicelli (semiya) payasam, else I seldom take it out of my pantry. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":14992,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,780,939,749,80,18],"tags":[750],"class_list":["post-14987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-cuisine","category-north-indian","category-pongal-recipes","category-sabudana","category-sides","category-vegetarian","tag-sabudana-2","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/14987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=14987"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/14987\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/14992"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=14987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=14987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=14987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}