what is Sago, also known as sabudana...

"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.