Tapioca Sago (Sabudana) is a processed, ready to cook agricultural food product. The only raw material for manufacturing Sabudana is “tapioca root” internationally known as “cassava”. For infants and sick persons or during fasts (vrata-upawas), Sabudana is considered an acceptable form of nutrition . It is used in a variety of dishes such as desserts like “kheer” (boiled with sweetened milk) or Khichadi, vada, bonda etc. (mixed with Potatoes, Ground nuts, rock-salt, black-pepper or green chillies). Tapioca Sago is commonly Known as “SABUDANA in Hindi, “Sabakki” in Kannada or Javvarisi in Tamil, “Saggubiyyam” in Telugu in India. Sabudana (Sago) is a produce, prepared purely from Tapioca Root (“cassava”) Botanical name is “Manihot Esculenta Crantz Syn. Utilissima”.
It closely resembles Sago Palm, as both are typically small (about 2 mm diameter) dry, opaque balls. Both are white in colour (if very pure). When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in and around the world, usually in puddings. Sabudana is made as vadiyalu in Andhra Pradesh and Telangana states. It’s boiled with a lot of water and salt, chilli powder are mixed and then dried on a plastic sheet as small papad shaped and dried in sun for two three days and deep fried and eaten as vadiyaalu.
You will need
- 1 spoon jeera
- 2 pinch black salt
- 1 lemon juice
- 2 spoon black salt
Add all this in 1 glass water
Boil it until you get half glass water
Drink this water empty stomach early morning and take breakfast after 30 minutes