Sabudana Sundal is a delicious variety of sundal made during Navarathri. Recipes made using Javvarisi (Sago) are perfect for the Vrat. In that way Javvarisi Sundal (Sago Sundal) makes a perfect vrat recipe. Especially during Navratri, this Sabudana is one of the most important ingredient consumed by many of us who keep fasting.
Not just for festivals and gods offering, this is also a power packed snack for the kids. It’s carbohyderate rich and filling snack.
SEE ALSO : 12+ Sundal Recipes for Navarathri
What is Sabudana?
Sabudana (Javvarasi) is the Indian name for Tapioca. It is a very nutrition rich ingredient. Sabudana is a white pearl like granules. It is low in Fat but rich in carbs that helps us feel heavy and full during Vrat.
SEE ALSO : Navrathri Festival in Tamil Nadu and Navrathri Recipes
How to Cook Sabudana ?
Sabudana is simple and easy to cook, however we should be careful while soaking the Sabudana. If the water is more while soaking, then the Sabudana will turn out to be rubbery mass. If the water is low, then it becomes very hard. Wash the sabudana thoroughly in fresh water. Sprinkle water over it and let it rest for overnight or for atleast 4 hours.
Recipe Card for Sabudana Sundal:
Sabudana Sundal | Sago Sundal | Javarasi Sundal
Equipments Needed
- Heavy Bottomed Pan
- Pressure Cooker
Servings: 4 people
Calories: 350kcal
Sabudana Sundal | Sago Sundal | Javarasi Sundal another variety of Sundal we prepare for Navratri Festival. This sundal is the combination of Sago and Moong Dal.
Print Recipe
Ingredients
- ½ Cup Javvarasi (Sago / Sabudana) 1 Cup - 250ml
- ¼ Cup Moong dal
- 1 tablespoon Roasted Peanuts Curshed Coarsely
- Salt As Needed
- a Pinch Turmeric Powder
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- Few Curry leaves
- 2 Green Chili
- 1 teaspoon Ginger Chopped Finely
Instructions
Preparation (Soaking of Sabudhana & Moong Dal)
- Wash the sabudana thoroughly in fresh water. Sprinkle water over it and let it rest for overnight or for atleast 4 hours.. Do not add more water. If you add more water the sabudana becomes so soggy.
- Let the Sabudana Soak overnight or atleast for 4 hours.
- In the morning, wash and soak Moong Dal for about 2 hours. Soaking moong makes it easier to cook.
Cooking Moong Dal
- After 2 hours of soaking, drain water from soaked moong dal.
- Heat a heavy bottomed pan. Add a cup of water and add the soaked moong dal. Add a pinch of turmeric powder and allow the moong dal to cook. We are not cooking in pressure cooker, as the dal get cooked on the pan in less than 5 minutes or so.
- The moongdal should not be over cooked or mushy. It should be tender. If we take a dal, then we should be able to break it easily. Remove it from the flame and strain the excess water.
Making of Sundal
- Heat oil/ghee in the pan and add mustard seeds, when the mustard seeds starts to sputter, add broken chilli, curry leaves and hing and fry for a minute
- Now add the cooked dal and mix well
- To this add sabudhana, salt and mix well
- Now add grated coconut, crushed peanut powder (optional) to the sundal and mix well.
- The yummy sabudhana sundal is now ready for neivedhyam.
Video
Notes
- We can use green gram dal sprouts instead of moon dal. We can separately cook the green gram dal sprouts and later add it with sabudhana
- Adding crushed peanut is optional. But this will certainly enhance the taste
Nutritional Info
Nutrition Facts
Sabudana Sundal | Sago Sundal | Javarasi Sundal
Amount Per Serving (100 g)
Calories 350
Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.1g1%
Sodium 3mg0%
Potassium 5mg0%
Carbohydrates 85.5g29%
Fiber 0.5g2%
Protein 0.2g0%
Calcium 1mg0%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to Javvarisi Sundal
PREPARATION (SOAKING OF SABUDHANA & MOONG DAL)
-
Wash the sabudana thoroughly in fresh water. Sprinkle water over it and let it rest for overnight or for atleast 4 hours.. Do not add more water. If you add more water the sabudana becomes so soggy.
-
Let the Sabudana Soak overnight or atleast for 4 hours.
-
In the morning, wash and soak Moong Dal for about 2 hours. Soaking moong makes it easier to cook.
COOKING MOONG DAL
-
After 2 hours of soaking, drain water from soaked moong dal.
-
Heat a heavy bottomed pan. Add a cup of water and add the soaked moong dal. Add a pinch of turmeric powder and allow the moong dal to cook. We are not cooking in pressure cooker, as the dal get cooked on the pan in less than 5 minutes or so.
-
The moongdal should not be over cooked or mushy. It should be tender. If we take a dal, then we should be able to break it easily. Remove it from the flame and strain the excess water.
MAKING OF SUNDAL
-
Heat oil/ghee in the pan and add mustard seeds, when the mustard seeds starts to sputter, add broken chilli, curry leaves and hing and fry for a minute
-
Now add the cooked dal and mix well
-
To this add sabudhana, salt and mix well
-
Now add grated coconut, crushed peanut powder (optional) to the sundal and mix well.
-
The yummy sabudhana sundal is now ready for neivedhyam.
