Pearl sago: Difference between revisions
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'''Sabudana''' is the [[Hindi]]/[[Marathi]]/[[Bengali language|Bengali]]/[[Oriya language|Oriya]] word for pearl [[sago]]. Sabudana grains look like [[tapioca]] and are small (about 2 mm diameter) dry, white balls. Sabudana is called ''javvu arisi'' in [[Tamil]], ''sabbakki'' in [[Kannada]] and ''saggu biyyam'' in [[Telugu]]. When cooked they turn from their opaque white color to translucent, and become soft and spongy. In North and western [[India]] it is most commonly used in [[fasting]] dishes, such as ''sabudana khichdi'' (generally made using soaked sabudana, fried with potatoes, chilli and peanuts) and [[sabudana vada]]. In [[South India]] they are used to make small [[pappadam]] wafers, sabudana vada and also for making a variant of a sweet semi liquid [[dessert]] called ''[[kheer]]'' or ''payasam''. |
'''Sabudana''' is the [[Hindi]]/[[Marathi]]/[[Bengali language|Bengali]]/[[Oriya language|Oriya]] word for pearl [[sago]]. Sabudana grains look like [[tapioca]] and are small (about 2 mm diameter) dry, white balls. Sabudana is called ''javvu arisi'' in [[Tamil language|Tamil]], ''sabbakki'' in [[Kannada]] and ''saggu biyyam'' in [[Telugu]]. When cooked they turn from their opaque white color to translucent, and become soft and spongy. In North and western [[India]] it is most commonly used in [[fasting]] dishes, such as ''sabudana khichdi'' (generally made using soaked sabudana, fried with potatoes, chilli and peanuts) and [[sabudana vada]]. In [[South India]] they are used to make small [[pappadam]] wafers, sabudana vada and also for making a variant of a sweet semi liquid [[dessert]] called ''[[kheer]]'' or ''payasam''. |
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The word ''sabudana'' itself is made up of two words, ''sabut'' (meaning 'whole') + ''dana'' (meaning 'grain' or 'seed') |
The word ''sabudana'' itself is made up of two words, ''sabut'' (meaning 'whole') + ''dana'' (meaning 'grain' or 'seed') |
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Revision as of 04:32, 23 February 2008
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Sabudana is the Hindi/Marathi/Bengali/Oriya word for pearl sago. Sabudana grains look like tapioca and are small (about 2 mm diameter) dry, white balls. Sabudana is called javvu arisi in Tamil, sabbakki in Kannada and saggu biyyam in Telugu. When cooked they turn from their opaque white color to translucent, and become soft and spongy. In North and western India it is most commonly used in fasting dishes, such as sabudana khichdi (generally made using soaked sabudana, fried with potatoes, chilli and peanuts) and sabudana vada. In South India they are used to make small pappadam wafers, sabudana vada and also for making a variant of a sweet semi liquid dessert called kheer or payasam.
The word sabudana itself is made up of two words, sabut (meaning 'whole') + dana (meaning 'grain' or 'seed')
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