Sabudana or sago a popular wartime staple has now transformed into a Mumbai Street food- sabudhana bhel. It was in the 1940s that processed Sago made an advent into India. The manufacturing units, more of a cottage industry were mostly set up in and around the town of Salem in Tamil Nadu about 80 years ago. The state of Kerala fed the industries with the Tapioca root, from which these starchy pearls were processed.
A popular vrat /fasting food of Maharashtra, these pearls have now been transformed into a lip-smacking bhel. The soft gelatinous pearls are so versatile that they absorb the flavours of the tangy-spicy chutneys and bits of fried green chillies. The melange of textures formed by the crunchy peanuts add not just to the popularity of these carbohydrate roundels but also the protein power.
Ingredients for Sabudhana Bhel:
- Sabudhana washed and soaked for 2 hours – 1 cup
- Boiled and cubed potatoes- ¼ cup
- Roasted peanuts- 2 tbsp
- Green chilly- 2 finely chopped
- Mint/coriander chutney -1 tbsp
- Tamarind chutney– 1 tsp
- Chaat masala– 1 tsp
- Chilly powder- 1.2 tsp
- Coriander leaves finely chopped- 1 tbsp
- Salt to taste
- Oil 4 tsp.
Sabudhana Bhel Preparation Method:
- Take a heavy-bottomed pan.
- Add a tsp of oil.
- Lightly sauté the potato cubes.
- Remove and set aside.
- Add the remaining oil. Add the green chilies. Fry till crisp. Remove the green chilly and add the sabudhana into the remaining oil.
- Sauté, sprinkle the required salt and cover with a lid. Allow cooking till glassy.
- Remove onto a bowl. Add all ingredients and toss well.
- Serve garnished with coriander, crushed peanuts, and a drizzle of chutneys.
