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.
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.
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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.
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 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.
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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!
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.
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