We all try to include healthier options in our daily diet but it can be hard to find ingredients that are both tasty, easy to find and easy to maker as well as be healthy. One of these gems is SAGO or Tapioca Pearls, which come from tropical palm stems, and is gluten free too!
The Indian subcontinent is familiar with a spicy cooked version of Sago/Sabudana and it is often made during festivities. We love Sabudana Kichidi in our house and definitely don't wait for festivities to enjoy it.
Here it is, my version of SABUDANA KICHIDI:
Ingredients: 1 cup of Sago/Sabudana, 1 potato chopped into small cubes, 1 onion chopped, few fresh chillies chopped, few curry leaves, handful of peanuts, a small bunch of fresh coriander leaves. For tempering: oil, cumin seeds, mustard seeds, turmeric powder.
Make: Wash the Sago thoroughly until the water runs clear (wash a few times), then soak in minimal water for about 5 hours. Don't put too much water or it will over-soak and be sticky. To make the Kichidi, in a heavy bottom pan heat the oil, cumin seeds, mustard seeds, turmeric powder. Add chillies, curry leaves, peanuts and chopped onions and saute. Add chopped potato and cover to cook for a few minutes. While it is cooking, grind the bunch of coriander leaves into a coarse paste. Pour this paste into the pan and add the soaked Sago. Add salt to taste and only toss gently without mixing heavily. As the Sago balls turn translucent, remove from flame. Enjoy!
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