Sabudana Pulao (Falahari Recipe)

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Auspicious Navratri or 9 days festival which is dedicated to goddess Durga has approached and many of us are in a festive mood. These auspicious days come two times in a year and many devotees follow the fasting rituals these days. Other than Navratri a few other vrat days also come when clean, simple and the satvik food is consumed. These days do not allow regular grains to eat like wheat or rice. Those who are fasting, consume some other special grains like kuttoo, singhara atta, sabudana or sama rice. This pulao is prepared with sabudana or sago pearls
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Sabudana or sago pearls are widely eaten across the country. A number of dishes can be prepared with this wonder ingredient. The dishes like sabudana pulao or khichri is light on the stomach and easily digestible, so it is preferred during fasting days. As sabudana is bland in taste, a few veggies like any root vegetable, pumpkin, gourd and carrots can be added to this pulao.
It is important to soak sabudana/sago pearls in water for a minimum of 5 hours or overnight to make them soft and fluffy. Before cooking, extra water should be drained out to avoid them getting stickier as sabudana contains a lot of starch. This pulao goes well with chilled curd or carrot raita

 

Course -Main Course/fasting meal/ falahari recipe

Cuisine – Indian

 Prep Time – 5 hours or overnight Min

 Cook Time – 15 Min

 Total Time – 5 hours 15 Min

 Yield – 5 Servings

 Author – Bharti Dhawan

 

 Ingredient

1- Sabudana/sago/tapioca pearls – 1 cup or 200 gms(soaked overnight in 1 and a half cup of water)
2- Finely chopped potatoes – 1/4 cup
3- Finely chopped carrot – 1/4 cup
4- Raw peanuts – 1/4 cup
5- Finley chopped ginger – 2 tsp
6- Finely chopped green chilly – 1 tsp
7- Sendha Salt/namak- to taste
8- Red chilli powder – 1 tsp
9- Black pepper powder – 1 tsp
10- Cashew and coconut flakes – 1 tbsp each
11- Raisin – 1 tbsp
12- Peanut oil – 1 tbsp
13- Fresh coriander leaves for garnish

Instructions

Firstly place the soaked sabudana/sago pearls in a colander and wash under running water to drain out extra starch

After that squeeze the sabudana pearls with hand to drain out the water completely. Keep this aside to prepare for cooking

Heat oil in a pan and add peanuts to fry them brown. When the colour changes add cashew nuts. When fried a little bit, take them out

Add cumin seeds followed by ginger and green chilly

Add chopped potatoes and cook them until they are crisp golden

Now add chopped carrots and cook both for a minute at low flame

Time to add, salt, roasted cumin and black pepper powder and mix well

Finally, add soaked and squeezed sago/sabudana pearls and raisins, coconut flakes and mix everything well

Cover the pan for 5 minutes at cook at low flame

Switch off the gas and finish the pulao with fresh coriander leaves

Serve this yummy pulao/pilaf with carrot raita