SAGO FOR THE SOUL
A MUST- HAVE INGREDIENT IN ANY INDIAN KITCHEN, SABUDANA OR SAGO NOURISHES THE SOUL AS WELL AS THE STOMACH
Visit any Indian vegetarian restaurant during this month and you will be greeted with an additional menu titled ‘ Fasting Items’.
During the holy months of July, August and September, Sago or sabudana is in high demand as devout Hindus eat no meat or fish and rely on certain foods during their weekly fasts. Sago or sabudana is one of the most prominent items in this list of unique fasting foods along with peanuts, yoghurt and root veggies. Although we here of sabudana vadas and kheer all the time few know of its origin.
Sago comes from the sap of a tree that thrives in hot, dry climates like ours. Just like with the rubber tree, farmers cut grooves in the trunk of the sago palm at intervals to allow the sap to ooze out.
This gooey liquid is strained through a sieve and collected in the form of small droplets and subsequently allowed to harden into balls. The size of the balls depends on the size of the holes in the sieve used.
HEALTH BENEFITS OF SAGO
Indian medicine relies on sago and rice to cool the system, counteracting the heat produced by many spicy foods. A thin sago gruel is given to those who complain of excess bile due to body heat and it yields great results.
Sabudana is made from the roots of tapioca which is known for its resistant starch and is loaded with calcium, iron, potassium and vitamin K. These minerals are good for healthy bones and recommended for children in their formative years
“Sabudana is also very soothing for the stomach and is a cure for bloating, indigestion and flatulence. Sago
khichdi or kheer is also used to arrest an upset stomach. Since it lacks fibre, it is recommended in cases where there is a need to reduce irritation in the gut such as ulcers and other intestinal damages. Sabudana is also prescribed for lactating women to increase the breast milk production” says Dr. Manoj Kutteri, Wellness Director at Atmantan Wellness Centre, Mulshi, Pune.
COOKING WITH SAGO
Experts recommend washing the sago and leaving it to soften. Once it is malleable it can be mashed or squeezed with the fingers and used to prepare both sweet and savoury items.
“The second way is to boil sago. It takes approximately an hour to cook but we keep it in hot water for few more hours to make it completely transparent.” Suggests Chef Ashish Bhasin, Executive Chef, The Leela Ambience Gurugram Hotel and Residences, Gurgaon.
BASIC PREPARATION OF SAGO INGREDIENTS
■ 100 gm uncooked sago ■ 600 ml cups water ■ Optional ( ½ cup granulated white sugar)
INSTRUCTIONS
■ Put sago in fine sieve and wash under running water.
■ Boil water and add sago and cover it.
■ Cook on medium heat with occasional stirring.
■ If you are making sweet sago then add sugar after 30 mins.
■ Cook for another 30 mins approx, turn of the gas and leave sago covered in the hot liquid only till it gets to room temperature.
Some common ways in which it is prepared include mixing it up to form a dough with potatoes to make vadas that are shallow fried adding depth and texture. And of course the bubble wrap- like sago pappadums are big hit with any meal.