Sabudhana Kichdi: How to slow down your hunger during Intermittent Fasting?

If I want to write from my inside out, is this the only way?

Sago or Sabudana is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the low land peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu.

But, tapioca pearls are done by crushing the raw tapioca into its crushed form of powder, using some traditionally available machines.

Tapioca extracting process is most commonly done in the Salem region in Tamilnadu, wherein this is the area having the highest yield of tapioca in the world.

That means, sago and tapioca pearls are entirely different. 

Small Sago or pearls look like this!

# nutritional information # (per 100 grams of Sago)

Protein, Fat and Fiber - less than one gram
Carbs - 83 gram
Calories - 332
Zinc - 11% of the reference daily intake

Even test-tube studies are showing that it is high in Polyphenols like flavonoids, which are plant-based compounds that function as antioxidants in your body. 

For those who have zinc deficiency, intaking some cooked sago pearls are one of the best solution. The study on Pennsylvania State University, conducted on mice, James Hester - lead author and a graduate assistant in physiology at Penn State, said that recent research studies proved that zinc is a "key regulator" of oocyte or egg development. 

Zinc plays a key role in oocyte division, fertilization, DNA regulation and embryo development. 

Here is how we made some sago pulav or Sabudana Kichdi and the first experience in making it in this way ! 

Sago or Sabudana kichdi is a best solution for your Intermittent fasting because this food makes you fuller and helps you stay for a long period of time without having food. 

If you are asking me if it help you for your weight loss, I just want to say that it is richer in starch and fiber content, so it is one of the best solution for those of who want to increase their weight. 

It is good to eat it as raw, that means after soaking it for two hours, you can have it while watching your favorite Korean dramas without even cooking it! 

What if you can add its  powdered form to your oats porridge or my favourite pan cake? 

Prep time : 30 minutes 

Ingredients 

sago pearls - two cups 

Tomato - one number 

Onion - one number 

Shallots - 10 numbers 

Garlic - eight to ten numbers

Chilly - four numbers 

Carrot - one number 

Spices and masala ingredients

Turmeric powder - two pinches 

Garam masala - one table spoon 

Corriander powder - two table spoons

Chilly powder - one table spoon or it is optional since we are adding chillies

Salt and oil as required

For Ragi broth and porridge:  https://rebabewarely.blogspot.com/2020/08/benefits-of-ragi-powder.html?m=1

Preparation method 

First off, you can soak the sago pearls in two cups of water for at least two hours.  While started to make the pulav, take the pan , cook the vegetables (carrot , tomato , chillies etc) using coconut oil. You can add any vegetables, based on your preference and cooking style. 

if you would like to add some avacados to it, just go for that. Sometimes others will ask why you are adding AVACADO fruit into a pulav recipe, that is what you like it and you are doing it! 

Once it cooks well, add all the above mentioned spices to it and add required amount of salt to it. Add sago pearls, mix it with half cup of water. Cook it for fifteen minutes. Your favourite sago pulav is ready !

# sago pudding # best pudding ever #

Ingredients↕

half cup sago ( sago has to soak well in water or coconut milk before the cooking process) 
3 cups of milk ( you may use coconut milk if you want a vegan pudding)
1/4 teaspoon of salt 
2 eggs
half cup of sugar
1 teaspoon of vanilla extract ( optional)
I am taking you through the step by step process in preparing the Sago pudding. 

•  First off, boil the milk well. After that add the well-soaked sago. Stir it till the mixtures are slightly thickened up.

• Add the mentioned amount of sugar. Mix the baking powder to one-fourth cup of milk.

• Add the mixture to the well-cooked Sago mixture (milk plus sago plus sugar), till the sago is translucent and thickened up.

• Remove the mixture from the stove and transfer the mixture to the bowl, and cool it well. Place the sago in a refrigerator for fifteen minutes or more than that.

• Add two teaspoons of vanilla essence, cool the sago mixture at a medium temperature. 

•  Take two eggs in a separate bowl, and whisk it well. Transfer the whisked eggs to the cooled sago mix. For the process of temperament, add two teaspoons of sago mix to the already whisked eggs placed in the bowl.

• Step by step, put all those whisked eggs to the sago mixture and mix it well.

Baking session

• Prepare the baking dish by spreading butter over the surface of it at a temperature of 180 degrees for 45 minutes.

• Transfer the prepared mixture to the baking dish, mix cinnamon and cardamom powder well.

Sago porridge

# tips and tricks #

• If there are any shortage of eggs, please mix two teaspoons of baking powder along with one-fourth cup of milk and the sago mix.

• Do not add eggs to the hot sago mix, it results in scrambling eggs.

# sago pudding # best pudding ever #

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