Sabudana is also known as sago, javarisi in tamil and saggubiyyam in telugu. It is widely used to make kheer ( payasam), kichidi or vada. Very high in carbohydrates it lacks other nutrients in good amount and is said to give an instant energy. However it is highly revered to as a summer food in Ayurveda due to its soothing property. Whether it is in the form of soup or kheer, it keeps the body cool and soothes the stomach. Sabja seeds, Rock sugar & Moong dal are other ingredients which are used in summer to compliment the cooling effect. Today I will share a sabudana kheer | saggubiyyam payasam recipe that is commonly prepared in our house during summer. I belong to a small town in north Karnataka where apart from the scorching heat, the weather is very dry and the humidity reaches as low as 40 during the summer, leaving us dehydrated and dry including the eyes. The heat that we experience in other cities like hyd and Bangalore is much lesser than our place. Food plays a major role to beat dehydration and dryness there. Today’s recipe is one that is prepared not on festive occasions but one that is prepared during summer to comfort the body. This makes a very good breakfast and keeps you going for long hours.
Please note that diabetics must use sago in small quantities as it tends to spike the sugar levels
If you do not like sabja seeds you can eliminate.
3 tbsps of sago / sabudana/ javarisi /saggubiyyam
3 tbsps moong dal
1 ½ cups of milk (optional, you could as well make this only with water, but the taste differs)
¾ cup of water for soaking sabudana
1/8 tsp green cardamom powder
Rock sugar or kalakanda as needed (you can use jaggery or sugar if you wish)
Few nuts or raisins (as desired)
1 to 2 tsps sabja seeds (tukmaria / basil seeds) (soak in water for atleast 1 hour) (optional)
1. Wash and soak sabudana for atleast 30 mins in water.
2. Wash & soak dal for atleast 30 mins
3. Wash and soak sabja seeds for atleast 1 hour, if you wish to use
4. Bring milk to a boil on a low to medium flame
5. Add sabudana with soaked water and dal (drain off the water from dal). Cook till both are cooked completely, keep stirring to prevent burning. this gets burnt too fast, so take care
6. Once completely cooked, add the cardamom powder & sweetener, I used rock sugar, you can use your preferred one.
7. Mix well and cook till the sweetener blends properly, adjust the consistency as desired by adding little more milk
Cool it completely if you are having this to beat the heat. Stir in sabja seeds if you desire. This is more effective if consumed in a drinking consistency