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    You are here: Home / Recent Posts / Sabudana Sundal | Javvarisi Sundal | Sago Sundal

    Sabudana Sundal | Javvarisi Sundal | Sago Sundal

    October 13, 2015 by Sharmilee J 7 Comments

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    Jump to Recipe Print Recipe

    Sabudana Sundal is a tasty, chewy sundal made by tempering sago with dal & spices. Sabudana Sundal is a powder packed sundal with a burst of flavours commonly made during Navartri, religious festivals and teatime.
    Sabudana Sundal Recipe

    Pin
    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.

    Table of Contents
    1 Sabudana Sundal | Javvarisi Sundal | Sago Sundal
    2 Expert Tips

    Related Recipes

    • Navaratri Sundal Recipes
    • Sundal podi
    • Pattani sundal
    • Chana sundal
    • Moong dal sundal

    Sabudana Sundal RecipePin

    If you have any more questions about this Sabudana Sundal Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Sabudana Sundal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Sabudana Sundal | Javvarisi Sundal | Sago Sundal

    Sabudana Sundal is a tasty, chewy sundal made by tempering sago with dal & spices. Sabudana Sundal is a powder packed sundal with a burst of flavours commonly made during Navartri, religious festivals and teatime.
    Prep Time10 mins
    Cook Time15 mins
    Soaking time10 hrs
    Total Time10 hrs 25 mins
    Servings3
    AuthorSharmilee J

    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 at least 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.
    • It will turn fully transparent. Do not overcook. Mix well, add salt to taste.
    • Finally add grated coconut and switch off.
    • Serve Javvarisi Sundal 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 separated. It should be soft at the same time retain its shape that's 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.
    Nutrition Facts
    Sabudana Sundal | Javvarisi Sundal | Sago Sundal
    Amount Per Serving (75 g)
    Calories 285 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 8mg0%
    Potassium 27mg1%
    Carbohydrates 56g19%
    Fiber 3g13%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 33IU1%
    Vitamin C 0.2mg0%
    Calcium 19mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Sabudana Sundal Step by Step Method

    1. 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.
      How to make sago sundalPin
    2. 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’.
      How to make sago sundal - Step2Pin
    3. Now add sago and keep sauteing in low flame till the pearls turn slightly transparent.Then add cooked moong dal.add sago and moong dalPin
    4. 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.add coconutPin

    Sabudana sundal ready. Serve hot / warm as a evening snack!
    Sabudana Sundal Recipe

    Pin

    Expert 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.

    Sabudana Sundal RecipePin

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    SHARES

    Filed Under: Navaratri, RandomPosts, Recent Posts, Sago Recipes, Sundal Recipes

    Reader Interactions

    Comments

    1. Traditionally Modern Food

      October 13, 2015 at 3:33 pm

      Never thought about this combo..looks yum

      Reply
    2. Unknown

      October 13, 2015 at 3:46 pm

      Loved those cute rattles!! From did you source out them?? And wat are they actually made of??

      Reply
      • SHARMILEE J

        October 14, 2015 at 8:36 am

        Those are done by my mother almost 40 yrs old 🙂 They are done with colored beads inserted into fine stiff strings

        Reply
      • Unknown

        October 14, 2015 at 10:01 am

        Aesthetic!!

        Reply
      • Unknown

        October 16, 2015 at 2:30 am

        Sago having really a delicious taste.but itvis very bad for health .it creates lot of health problems mainly in women's and kids

        Reply
    3. Unknown

      October 13, 2015 at 11:37 pm

      Who can you differentiate nylonn sago and the sago you used?

      Reply
    4. Niloufer Riyaz

      October 16, 2015 at 4:24 pm

      a new combo to try .. delicious

      Reply

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