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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.
Prep Time10 minutes
Cook Time15 minutes
Soaking time10 hours
Total Time10 hours 25 minutes
Servings3
AuthorSharmilee J

Ingredients

  • 1 cup sabudana javvarisi
  • 1/4 cup moong dal
  • 3 tablespoon coconut grated
  • salt to taste

To temper:

  • 2 teaspoon oil
  • 1/2 teaspoon 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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