Dahi Sabudana / Savory Sago Curd Recipe

                            

Dahi Sabudana is a simple yet delicious fasting food (vrat ka khana) from the Maharashtrian Cuisine. It is a quick savory, gluten-free dish made from sago / sabudana , curd, and crushed peanuts that is seasoned with cumin seeds and green chilies. I have garnished the dish with pomegranate seeds which makes it all the more appealing and delectable. Though Dahi Sabudana makes a perfect food for Navaratri and Ekadashi fasts, it serves as a nutrient rich breakfast for all age groups whether fasting or not. Dahi Sabudana tastes great on its own but you can pair it with lemon chutney or pickle.

                                

What goes into Dahi Sabudana / The Ingredients:

 As mentioned above, dahi sabudana is a very simple and quick recipe. Typically any sago dish will call for overnight soaking to get that perfect non-sticky puffed sago texture, but this dish is different. You can make this delicious dahi sago without any prior preparation. The dry roasting of sago pearls help it to soak well in buttermilk within 1 hour. Let's have a look at the ingredients one by one.

• Sago Pearls / Sabudana : Use good quality sago for best results. 
• Curd: Do not use very sour curd for making this dish. Fresh homemade curd can be used.
• Peanuts: Peanuts form an important part of Maharashtrian Cuisine. Peanuts are dry roasted and peeled and then coarsely crushed to get the roasted peanut powder, that is used in this recipe. peanuts add a lovelynutty flavor to the dish.
• Green Chilies: Green chilies are used to spice the dish. 
• Cumin Seeds:  Cumin seeds are used in tempering.
• Ghee: Traditionally dahi sabudana is tempered with ghee. Ghee tempering adds a lovely aroma and flavor to the dish.    
• Sugar : Addition of sugar is optional but would recommend its use. It balances the sour and spicy flavors.
• Rock Salt:  Sendha namak or  rock salt is used in fasting recipes.
• Pomegranate Arils:   traditional recipe does not call for use of pomegranate seeds. I have added it to make the dish more appealing and wholesome.    

                                       

Sago as fasting food: Indian fasting food is incomplete without sabudana / sago pearls. It is derived from the plant roots and is a good gluten-free food that is high in calories and easily digestible. Let's have a look at the health benefits of including Sago in our daily diet

• Provides Energy: Sago is low in cholesterol, yet high in carbohydrates and calories and hence a preferred food during fasting as it keeps one satiated.
• Helps in preventing digestive issues: Sago is a rich source of dietary fiber, it prevents constipation, gas and bloating issues.
• Controls Blood Pressure: Sago contains a decent amount of potassium that keeps the BP in check.
• Strengthens Bones: Sabudana is high in calcium, magnesium and iron, which improves the density of bones and keeps it strong. It thus helps in lowering the risk of osteoporosis and arthritis.

                        

Related Event:

Navratri Fasting recipes is the current theme for our Facebook gourmet group, Healthy Wealthy cuisines. Navratri is just round the corner and hence this theme is apt and perfectly timed. This healthy wholesome and delicious dahi sabudana is my contribution towards the theme. Do check out the following contributions by my fellow bloggers on this theme.

• Custard Apple Kheer by Jayashree
  
• Poha Sheera by Preethi
  
• Rajgeera Flour Halwa  by Shalu
  
• Lauki Raita by Swaty
  
• Foxnut Coconut Ladoos by Sasmita
  
• Sundal Podi by Narmadha
  

                               

Preparation Time: 1-2 hours

Cooking Time: 2-3 minutes

Serves: 2

Ingredients: Measurements used - 1 Cup = 240 ml

• 1/2 cup Sabudana / Sago pearls
• 3/4 cup curd
• 1/4 cup water
• 2 tablespoon roasted peanut powder
• 1/4 teaspoon cumin seeds
• 1 -2 teaspoon sugar (optional)
• 1/4 teaspoon Sendha Namak / Rock salt
• 2 green chilies
• 2 tablespoon pomegranate arils

Method:

1. Dry roast the sago pearls on low flame for 3-4 minutes or until the pearls pop up.

                               

2. Take curd in a bowl and whisk it. Stir in water and give it a good mix. This is our buttermilk. 

                               

3. Add the roasted sago to it and stir so that it blends well . Cover the bowl and allow the sago to soak in the buttermilk for  1-2 hours.

                               

                               

                               

4. Add roasted peanut powder, rock salt and sugar. Mix all the ingredients together.

                               

5. Take a small tadka pan and heat ghee in it. Add cumin seeds, once the seeds crackle, add chopped green chilies and fry for few seconds. Put off the flame and add this tempering over the sago curd mixture.

                               

   

6. Garnish the sago curd with pomegranate seeds and serve immediately. I have served it with lemon chutney and mava coconut ladoo.

                                  

Recipe Notes:

• Do not skip the dry roasting of sago as it helps in quick absorption of buttermilk .
• Adjust the number of green chilies used as per your taste and spice tolerance.
• The sago will keep absorbing all the moisture from the buttermilk and become dry if not served immediately. You may add more whisked curd or little buttermilk to adjust the desired consistency.
• Traditionally ghee is used for tempering and i would strongly recommend to stick to it, howeve, you may use oil if you wish.

Would Love To Hear From You !

I hope you would love this Dahi Sabudana dish as much as we do. If you give it a try, feel free to share your feedback with us in the form of likes and comments below this posts.

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See you soon with yet another healthy and delicious creation from my Kitchen. Till then take care and eat right !

 Happy Cooking !

Regards

Poonam Bachhav

Related Posts:

• Sabudana Kheer / Caramel Sago Pudding                        

• Sabudana Khichdi

• Instant Peanut Coconut Ladoo

• Dahi Shengdana Chutney

• Raw Banana Cutlets

• Mava Coconut Ladoo

• Lemon Chutney