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Sabudana Sundal | Javvarisi Sundal | Sago Sundal
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5 from 2 votes

Sabudana Sundal | Sago Sundal | Javarasi Sundal

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.
Prep Time10 mins
Cook Time20 mins
Soaking Time12 hrs
Course: Salad, Sundal
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 350kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan
  • Pressure Cooker


  • 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


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.



  1. 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
  2. Adding crushed peanut is optional. But this will certainly enhance the taste 


Serving: 100g | Calories: 350kcal | Carbohydrates: 85.5g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 3mg | Potassium: 5mg | Fiber: 0.5g | Calcium: 1mg | Iron: 7mg