Sabudana Recipe- Peanuts & Potato Sago Pearls- Easy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Sabudana Recipe- Peanuts & Potato Sago Pearls- Easy Indian Snack

Introduction

Oh, sabudana! This simple snack holds so many childhood memories for me. Growing up, my aaji (grandmother) would always make this during fasting times, and the aroma of the tempering would fill the entire house. It’s such a comforting and satisfying dish, and surprisingly easy to make. Today, I’m sharing my go-to sabudana recipe – a delightful mix of sago pearls, crunchy peanuts, and soft potatoes, perfect for a quick snack or a festive treat!

Why You’ll Love This Recipe

This sabudana recipe is a winner for so many reasons. It’s quick to put together (especially if you soak the sabudana overnight!), incredibly flavorful, and wonderfully textured. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a fantastic option when you’re craving something savory and satisfying, or need a delicious dish for vrat (fasting).

Ingredients

Here’s what you’ll need to make this delicious sabudana recipe:

• 1 cup sabudana (sago or tapioca pearls) – about 180g
• ½ cup peanuts – about 75g
• 2 tablespoons ghee or oil – about 30ml
• 1 teaspoon cumin seeds (jeera) – about 5g
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 medium boiled potato, mashed
• 1 teaspoon sendha namak (rock salt) – about 6g
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon sugar – about 4g
• 1 tablespoon lemon juice – about 15ml
• 2 tablespoons grated coconut – about 15g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Sabudana (Sago/Tapioca Pearls): There are different sizes of sabudana available. I prefer the smaller pearls for this recipe, as they become softer and more translucent.
• Peanuts: Roasting the peanuts is key to getting that lovely crunch. Don’t skip this step! I like to coarsely grind half of them for a bit more texture.
• Ghee vs. Oil: Traditionally, sabudana is made with ghee, which adds a beautiful aroma and flavor. However, you can absolutely use oil if you prefer or are looking for a vegan option.
• Sendha Namak (Rock Salt): This is the preferred salt for fasting recipes in India. It’s believed to be purer and doesn’t retain water like regular salt. You can find it at most Indian grocery stores.

Regional Variations in Sabudana Recipes

Sabudana recipes vary quite a bit across India! In Maharashtra, you’ll often find it made with a generous amount of peanuts and a touch of sweetness. In Gujarat, it’s sometimes served with a side of chutney. My family adds a tiny pinch of turmeric for colour, but that’s totally optional.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana 3 times in water to remove excess starch. This helps prevent it from becoming sticky. Then, soak it in 1 ½ cups (360ml) of water for 4-6 hours, or even overnight, until the pearls are soft and translucent.
2. While the sabudana is soaking, dry roast the peanuts until they’re nice and crunchy. Let them cool slightly, then coarsely grind half of them. Set both the whole and ground peanuts aside.
3. Heat the ghee or oil in a non-stick pan over medium heat. Once hot, add the cumin seeds. Let them splutter for a few seconds, then add the curry leaves and green chilies. If you like a little ginger, add a tiny bit grated now too!
4. Add the boiled and mashed potatoes to the pan and sauté for about 2 minutes, sprinkling with a little salt.
5. Drain the soaked sabudana really well. Add it to the pan along with the crushed peanuts, rock salt, sugar, and grated coconut. Sauté on high heat for 2-3 minutes, stirring constantly, until the sabudana becomes translucent.
6. Turn off the heat. Stir in the lemon juice, chopped coriander leaves, and the remaining roasted peanuts.
7. Serve warm with a side of yogurt. It’s also delicious on its own!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect sabudana:

• Achieving the Perfect Sabudana Texture: The key is to soak the sabudana properly. It should be soft but not mushy.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering! Let the cumin seeds splutter and the curry leaves crisp up – that’s where all the flavor comes from.
• Adjusting Spice Levels: Feel free to adjust the number of green chilies to your liking.
• Preventing Sabudana from Sticking: Use a non-stick pan and stir constantly while sautéing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sabudana Recipe: Simply use oil instead of ghee.
• Gluten-Free Sabudana Recipe: This recipe is naturally gluten-free!
• Spice Level Adjustments: For a milder flavor, remove the green chilies. For a spicier kick, add a pinch of red chili powder.
• Festival Adaptations: This is a classic Navratri and fasting recipe. You can also add other vegetables like chopped carrots or peas.

Serving Suggestions

Sabudana is fantastic as a standalone snack, but it also pairs well with:

• A side of creamy yogurt
• A cup of hot chai
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

Storage Instructions

Sabudana is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What is Sabudana and where can I find it? Sabudana are small, pearl-like balls made from the starch of the sago palm. You can find them at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.
• Can I use regular salt instead of Sendha Namak? You can, but sendha namak is traditionally used during fasting and has a slightly different flavor profile.
• How do I know if the sabudana is soaked enough? The sabudana should be soft and translucent, with no hard center.
• Can this recipe be made ahead of time? You can soak the sabudana ahead of time, but it’s best to assemble and cook the recipe just before serving.
• What are some other ways to enjoy sabudana? Sabudana is also used to make khichdi (a savory porridge) and vada (fritters).