"Sabudana, it is also called sago. ,it is
a root vegetable, the vegetable is
crushed, then ground and made into
small pellet size balls and dried.
Sago is a starch extracted from the pith
of sago palm stems.
Sago is nearly pure carbohydrate and
has very little protein, vitamins, or minerals.
In Ayurvedic medicine, it is believed that
a sago porridge can be an effective and
simple food to "cool and balance one's
body heat" when taking strong medicines
or antibiotics. The health benefits of sago | sabudana are mainly to give carbohydrates.
In India, sago is used in puddings , payasam,
in soups, and upma dishes.
Sabudana is full of starch or carbohydrates
and is great for a quick boost of energy,
and hence often served in India for
breaking fasts during religious festivals.
Sabudana is extremely low in fat but also
low in protein and it's just starch.
Sago powder can be used as a thickening
agent in gravy dishes, and sago flour can
be used to make flat-breads.
Sago can be made into vadas when boiled
and sun-dried to make into pappadums.
For the Sabudana khichdi, wash and soak subadana in little water for at least half
an hour, so the hard globules can soften .
Drain the water but sprinkle a little water
and once softened, add vegetables to make tasty sabudana khichdi.
Sabudana khichdi is a traditional breakfast
dish in India. Made by adding sago, potatoes, and peanuts, it is a simple and healthy recipe.
Also a nice way to start your day with a ' filling ' breakfast.
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