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THE FOOD PEARL

Every food we eat has it's own importance and speciality. In this blog you would be exploring the goodness of THE FOOD PEARL-Sabudana/Sago.

Sago is a starch extracted from sponge center or pit of various tropical palm stems. Sago is often produced commercially in the form of "pearls"(small rounded starch aggregates, partly gelatinized by heating). Sago can be boiled with water or milk and sugar to make a sweet sago pudding.

ORIGIN:

Sago was noted by Chinese historian during the Sung Dynasty. 

OTHER NAMES:

  • Sabudana-Hindi
  • Javvarisi-Tamil
  • Sabbakki-Kannada
  • Chavvari- Malayalam
  • Sagubeeyam-Telugu

USES:

  1. It is used widely in Indian, Bangladeshi and Sri Lankan cuisines in variety of dishes and around the world as pudding.
  2. In India it is mainly used to make kheer, kichidi, vada etc.,
  3. Sago starch is used in textile production industry.
  4. In many other countries sago is sold in the form of flour or in pearl form.

HEALTH BENEFITS:

  1. Contains antioxidants.
  2. Good source of resistant starch.
  3. Reduces heart diseases risk.
  4. Enhances exercise performance.

STORAGE:

  1. Can store this sago/sabudana in a dry and air-tight container.
  2. If the sago is a soaked once, then can store it in a refrigerator for one to two days.




Location: Hyderabad, Telangana, India

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