Sabudana sundal is a delicious sundal made with sago also called as javvarisi for Navaratri. This sabudana sundal is a powder packed sundal for kids with a burst of flavours. Sabudana is usually consumed a lot during navartri so this sundal will be apt too.Many recipes can be made using sabudana.
Sundal Recipes are a must for Navaratri.I saw this sago / sabudana sundal idea from a cookbook long back so thought to try it…I loved the combo of sago and moong dal, it tasted soo good.I am sure this sundal will be unique and different to serve for guests, so do try this for Navaratri neivedhyam.
Related Recipes
Sabudana sundal | Javvarisi sundal | Sago sundal
Sabudana sundal is a delicious sundal made with sabudana for Navaratri. This sabudana sundal is a powder packed sundal for kids with a burst of flavours.
Servings3
Ingredients
- 1 cup sabudana javvarisi
- 1/4 cup moong dal
- 3 tbsp coconut grated
- salt to taste
To temper:
- 2 tsp oil
- 1/2 tsp mustard seeds
- a small sprig curry leaves
- 1 no green chilli slitted
- a tiny pinch hing
Instructions
- Dry roast moong dal till nice aroma comes and is slightly golden, don't let the color change to brown.Now add water till immersing level along with salt and cook it.The grains should be separate... but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.
- Switch off,strain water and set aside.Rinse sago well with water and soak sago overnight or for atleast 4 hrs with enough water just to immerse it well...Dont add more water as it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Now heat a pan with oil - add the items listed under 'to temper'.
- Now add sago and keep sauteing in low flame till the pearls turn slightly transparent.Then add cooked moong dal.
- As you can see it will turn fully transparent.Do not overcook.Mix well, add salt to taste.Finally add grated coconut and switch off.
- Serve hot / warm as a evening snack!
Notes
- Soaking sago overnight is recommended but be very careful while adding water.
- I used sago which is used for upma, you can try with nylon sago too.In that case you need to cook it in water and then add it.
- Moong dal should be cooked perfectly with grains seperated.It should be soft at the same time retain its shape thats the correct way of cooking moong dal for sundal varieties.So take care while cooking as it cooks faster and easily gets overcooked so be near and keep stirring and have an eye while cooking moong dal.
- Dry roasting moong dal gives a nice flavour to the sundal so don't skip it.
- If you overcook sago then it will turn rubbery and chewy.
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Sabudana Sundal Step by Step Method
- Dry roast moong dal till nice aroma comes and is slightly golden, don’t let the color change to brown.Now add water till immersing level along with salt and cook it.The grains should be separate… but when you press each dal, it should be soft that is the correct way to cook moong dal for sundal.This may take just 3-5mins.
- Switch off,strain water and set aside.Rinse sago well with water and soak sago overnight or for atleast 4 hrs with enough water just to immerse it well…Dont add more water as it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Now heat a pan with oil – add the items listed under ‘to temper’.
- Now add sago and keep sauteing in low flame till the pearls turn slightly transparent.Then add cooked moong dal.
- As you can see it will turn fully transparent.Do not overcook.Mix well, add salt to taste.Finally add grated coconut and switch off.
Sabudana sundal ready. Serve hot / warm as a evening snack!
Tips
- Soaking sago overnight is recommended but be very careful while adding water.
- I used sago which is used for upma, you can try with nylon sago too.In that case you need to cook it in water and then add it.
- Moong Dal should be cooked perfectly with grains seperated.It should be soft at the same time retain its shape thats the correct way of cooking moong dal for sundal varieties.So take care while cooking as it cooks faster and easily gets overcooked so be near and keep stirring and have an eye while cooking moong dal.
- Dry roasting moong dal gives a nice flavour to the sundal so don’t skip it.
- If you overcook sago then it will turn rubbery and chewy.
Traditionally Modern Food
Never thought about this combo..looks yum
Unknown
Loved those cute rattles!! From did you source out them?? And wat are they actually made of??
SHARMILEE J
Those are done by my mother almost 40 yrs old 🙂 They are done with colored beads inserted into fine stiff strings
Unknown
Aesthetic!!
Unknown
Sago having really a delicious taste.but itvis very bad for health .it creates lot of health problems mainly in women's and kids
Unknown
Who can you differentiate nylonn sago and the sago you used?
Niloufer Riyaz
a new combo to try .. delicious