Sabudana Sundal | Javvarisi Sundal | Sago Sundal
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
Ingredients
- ½ Cup Javvarasi (Sago / Sabudana) 1 Cup - 250ml
- ¼ Cup Moong dal
- 1 tbsp Roasted Peanuts Curshed Coarsely
- Salt As Needed
- a Pinch Turmeric Powder
For Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds
- Few Curry leaves
- 2 Green Chili
- 1 tsp 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
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.
Does java arise need to br boiled separately?
Hi, The Javvarisi need not boiled separately. We soaking it till it is soft, which is enough.
can you tell me which javvarisi is best. we have maavu javvarisi and kanaadi javvarisi na?
looks yummy maami
awesome 🙂 my first hand at sundal today 🙂
New n Simple recipe..loved it.
Good idea to combine javvarisi with payatham paruppu. can you please show recipe of javvaris-paruppu payasam?
Sure will upload the recipe soon
Hi,
I am trying many of your recipes. They are properly documented and the instructions are very clear.
This combination of Sabudana and Moong Dal came out excellent. Loved the reecipe. I cooked it in microwave oven.
So happy to know! thanks a lot👍