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Sabudana is a vrat staple and is an integral part of all major festivals and fasts. People opt for Sabudana during fasts as it provides an instant energy boost and is also light on the stomach. Sabudana is also a very rich source of carbohydrates, fiber calcium and iron, which makes it a nutritious fasting food. Also known as Tapioca Pearls, Sabudana is majorly popular in the states of Maharashtra and Gujarat, where it is used in a number of regional recipes. Read on to know the history of Sabudana, how it is produced and its recipes. (all image credits-istock)
It is said that Sabudana was introduced for the very first time during the 1860s, by Ayilyam Thirunal Rama Varma who was the ruler of the kingdom of Travancore, Kerala back then. This foreign root was used at that time to save people from a deadly famine that plagued the kingdom. It is said that the brother of the King was a botanist who sourced this crop from Brazil. Another origin theory of Sabudana says that they originated in South America and were introduced to India by Portuguese traders in the 17th century.
Sabudana is made from Cassava roots, which is a root plant that grows under the soil. Cassava roots are harvested and first washed properly. They are then passed through automatic peeling machines, which remove the outer layer of the root. Cassava is then passed through grinding machines along with water. The milky mixture that is obtained after grinding is passed through several filters to remove starch and fibers. Now the mixture is sun-dried or oven-dried till the moisture content is reduced to less than 12%. After drying, the cassava powder is crushed again and passed through a sieve which gives it the shape of small pearls. In order to make the pearls completely dry, they are lastly cooked on low heat. Sabudana now becomes ready to be packaged and shipped.
Fascinated with Sabudana? Then you need to try these delicious Sabudana recipes by trying them out at home. The key to cook Sabudana actually lies in the soaking process. If you do not soak the Sabudana in enough water or don’t soak it for enough time, then they will either clump or remain raw. Wash the Sabudana well and then soak it in water that is just enough to cover the pearls. 4-5 hours of soaking is enough to make Sabudana pearls swell up. Some must-try Sabudana recipes are- Sabudana Vada, Sabudana Khichdi, Sabudana Chivda, Sabudana Thalipeeth, Sabudana Kheer, Sabudana Papad, Sabudana Dosa and more.
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