Tag: sabudana recipe

Dahi Sabudana

Recipe: Dahi Sabudana

Dahi Sabudana or Tapioca Pearls in Yogurt is a simple but flavourful Fasting or vrat recipe whereby sabudana is added to spicy yogurt along with some crushed roasted peanuts and seasonings. An ideal way to enjoy the cooling effect of yogurt during the hot season.

 

Memories

I first came across the recipe of sabudana in dahi when Preethi posted the recipe on her blog Preethi’s Cuisine. What attracted me to the recipe was the fact that it had all the ingredients of sabudana khichdi without the potatoes but in yogurt. And do I love sabudana khichdi. So, immediately I tried out the recipe as it is. My hubby didn’t like the taste of the soaked uncooked sabudana.  Then during one of the Ekadashi fastings, I made it again but allowed the soaked sabudana to cook a bit before adding to the yogurt. And that went down very well not only for my hubby and me too. Thereafter, experimenting a bit began. Soaking the sabudana in various vegetable juices….spinach for green colour, carrot for orange along with a bit of turmeric and beetroot juice.

 

Sharing This Recipe With Shhh Cooking Secretly Group

For this month’s theme, I suggested that participants can use any dairy product to create their recipes – one or several dairy products. Dairy products came to my mind as I am a huge lover of yogurt, milk and cheese. Cannot imagine life without those products. The star of my recipe for this theme is creamy plain yogurt.  I decided to share Dahi Sabudana whereby I had soaked the sabudana or tapioca pearls in the water that beetroots were cooked in. I simply love the colour the pearly balls soak up.

My Partner

If you’re a regular follower of my blog then you already know how the group works. For first timers, this group is largely based on pairing up participants. We give each other two secret ingredients to include in the recipe that we make according to the theme of the month. The other’s have to try and guess the two secret ingredients.

This month my partner is Radha who blogs at Magical Ingredients. What I like about her recipes is how she tends to add some uniqueness to traditional recipes e.g. adding hummus to a paratha recipe. Do check out her site. Radha suggested I use ginger and chilli for dish which fitted in perfectly for what I had in mind. In turn I gave her onion and oil. Using those ingredients she has prepared a bold and flavorful Nepalese Chukauni. It is a potato salad with yogurt.

What Is Yogurt?

Bacterial fermentation of milk results in yogurt. The bacteria ferments the natural sugars in the milk to produce lactic acid which in turn acts with the protein in the milk to give the yogurt its texture and the typical tart flavour. Main bacteria used for fermenting milk are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

History Of  Yogurt | Yoghurt

Both the spellings are correct. As most things, Americans had to differ somehow in spelling yogurt and not like the England as yoghurt. It is believed that yogurt is nearly 7000 years old. Yes, that’s right. Its first known appearance was during the Neolithic period (around 5,000 BC) in Mesopotamia. It was actually created by mistake as milk was exposed to bacteria in warm conditions. The word yogurt is comes from the Turkish word ‘yog’ meaning condense or intensify. Turks did not consume milk unless it was sour, which they called yoghurd.  I guess the Turks knew how to ferment yogurt and enjoy it as a sweet or breakfast dish. Check out  the Turkish Fig Pudding Recipe.

A century later yogurt and other fermented dairy products were an important part of the Genghis Khan Army (late 12th and early 13th century). Khan believed the extraordinary bravery of his warriors was due to regularly eating yogurt.

In 6000 BC  Indian Ayurvedic scripts refer to the health benefits of consuming fermented milk products. Indian Emperor Akbar’s kitchen prepared yogurt with cinnamon and mustard seeds.

Some Recipes With Yogurt That You May Like

LEMON YOGURT CAKE - EGGLESS
Lemon Yogurt Cake - Eggless is so easy to make, moist with a soft crumb and refreshingly delicious. Slightly tangy, the addition of black poppy seeds adds a delightful texture to the overall flavour.
Check out this recipe
Dahi Bhindi/Okra Yogurt Curry
Dahi Bhindi/Okra Yogurt Curry is creamy, slightly spicy and tangy curry that goes well with any Indian Flatbread like roti, paratha, naan or rice. An easy curry to prepare, it is a different way to enjoy okra or bhindi from the usual dry preparation.
Check out this recipe
YOGURT POTATO CURRY
Yogurt Potato Curry is a creamy, delicious, slightly spicy curry. Enjoy it with any Indian Flatbread or rice. Easy to make, this curry generally features on my table when I have guests over. It is relished both by adults and kids. 
Check out this recipe
SOREKAI MAJJIGE HULI / BOTTLE GOURD IN COCONUT YOGURT CURRY
A mild but delicious curry with slight sweetness from the coconut, tanginess from the yogurt and flavours from the herbs and spices.
Check out this recipe
TURMERIC YOGURT DRESSING
Turmeric Yogurt Salad Dressing has flavours of fresh turmeric and ginger infused well into the plain yogurt, making this dressing not only a naturally colourful, but also a very delish one.
Check out this recipe
MANGO YOGURT SMOOTHIE
healthy, delicous, filling, creamy mango yogurt smoothie is perfect for both kids and adults as a filling snack or as a breakfast option.
Check out this recipe
BAINGAN RAITA / ROASTED EGGPLANT IN YOGURT
Baingan Ka Raita or Eggplant Yogurt Dip is a delicious, yogurt based side dish. Eggplants are roasted and added to plain thick yogurt along with spices.
Check out this recipe
BHINDA NI KADHI/OKRA YOGURT CURRY
A creamy, thick yogurt and chickpea flour based okra curry which is famous in the Gujarati Cuisine. Best enjoyed with some pearl millet flatbread or wheat flour flatbread.
Check out this recipe
TRICOLOUR CHAAS
Tricolour Chaas is a very healthy cooling drink made from yogurt, carrot, spinach, garlic, ginger, cuucmber. The orange and green colour are all from natural food colours. I've used carrot for the orange colour and spinach cucumber for the green. No artificial colours are added. Come on, let us celebrate India's Republic Day or Independence Day with some healthy, naturally coloured, cooling drink.
Check out this recipe
LAKNAVI KOFTA CURRY
Laknavi Kofta Curry is fried potato and greens dumplings in a rich creamy sauce that is made using yogurt, milk and cream. This delicious, flavourful, creamy curry is quite different from the usual tomato onion based sauces or curries. Laknavi refers to Lucknow.
Check out this recipe
RASPBERRY LEMON POUND CAKE
Raspberry Lemon Pound Cake is a light but moist cake with a soft crumb. The lemon flavour, fresh raspberries and sour cream makes this cake a perfect summer time dessert. Enjoy it on its own, with some whipped cream or Greek Yogurt.
Check out this recipe
FAJETO | GUJARATI MANGO KADHI
Fajeto | Gujarati Mango Kadhi or mango curry is a delicious, sweet, tangy and spicy mango and yogurt curry. In fact, Fajeto is often made along with aamras.
Check out this recipe
MAPLE ROASTED PEACHES
Maple Roasted Peaches, healthy, flavourful, so easy to make and best part - has no refined sugar. Served with some greek yogurt it makes a fruity summery light dessert. Sprinkle granola and it becomes a delightful fun breakfast.
Check out this recipe
PEACH CARDAMOM LASSI
A refreshing, nutritious, healthy, thick and creamy yogurt drink to enjoy during the hot summer, as breakfast, a light meal or as a cooling drink.
Check out this recipe
GUJARATI STYLE KADHI
Gujarati Style Kadhi is a staple in most Gujarati homes. It is a yogurt based curry that is usually enjoyed with some plain rice, pulao or khichdi. Plain yogurt is whisked with water, chickpea flour and spices are added. It is then cooked over low heat till it becomes thick and creamy.
Check out this recipe

 

Ingredients Required For Dahi Sabudana

Sabudana

Sabudana is also known as tapioca pearls. Sometimes called sago pearls. However there is a difference. Tapioca pearls or sabudana which is widely available in Indian Stores or online is made from the starch (flour) of tapioca or cassava. They are the cheaper version of sago. Sago is made from the starch of the pith or spongy core tissue of sago palm.

Beetroot Water

I generally use the water in which the beetroot has been cooked or boiled. Allow the water to cool down completely. If you don’t want pink tapioca, use normal water to soak the pearls.

Yogurt

Use plain thick yogurt. If the yogurt is watery, strain it in a fine sieve or cheesecloth to remove the whey. Whisk the yogurt lightly for a more creamy texture.

Peanuts

Roast the peanuts in a pan over low heat or in the oven at 150C for 20-30 minutes. Allow the peanuts to cool a bit. Rub them on a kitchen towel to remove the skin. Alternately, buy ready roasted peanuts like I do. Makes life so much easier. Chop the peanuts roughly. Can replace the peanuts with cashew nuts.

Fresh Coriander

For adding to the dahi sabudana and for garnishing, chop the fresh coriander with tender stems.

Fresh Mint

For garnishing, optional.

Cumin Seeds

Jeera, jiru. Easy available in all Indian Stores, some supermarkets and online.

Fresh Ginger

Peeled and grated or minced. Add according to your taste.

Fresh Green Chillis

Use according to your taste. Can mince them or chop them into thin slices. I prefer using minced.

Curry Leaves

Use fresh, dried or frozen curry leaves. Try to source this herb as it adds so much flavour to the dish. Easily available in all Indian Stores.

Lemon Juice

Add if the yogurt is not tart or sour at all. I like to add a bit as the yogurt I use is not sour at all.

Sugar

Optional. I add a bit so that the dahi sabudana have a balanced taste of tangy and sweet.

Salt

As we usually make this dish for fasting or vrat days, best to use rock salt or sendha namak.

Pepper Powder

Add some for flavour, coarsely ground or fine powder.

Oil/Ghee

Need a bit of oil or ghee (clarified butter) to stir fry the soaked sabudana.

 

 

 

 

 

Watch How To Make Dahi Sabudana

DAHI SABUDANA | TAPIOCA PEARLS IN YOGURT

mayurisjikoni
Dahi Sabudana or Tapioca Pearls in Yogurt is a simple but flavourful Fasting or vrat recipe whereby sabudana is added to spicy yogurt along with some crushed roasted peanuts and seasonings. An ideal way to enjoy the cooling effect of yogurt during the hot season.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
SOAKING TIME 8 hours
Total Time 8 hours 15 minutes
Course Main Meal, Snack, Starter
Cuisine Indian
Servings 2

Ingredients
  

  • ½ cup raw sabudana |tapioca pearls
  • 1-1½ cups beetroot water, room temperature
  • 1 -1¼ cup plain thick yogurt
  • ¼ cup roasted peanuts roughly chopped
  • 2 tbsp fresh coriander chopped
  • few mint leaves optional
  • 1 sprig curry leaves
  • 1-2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1-2 green chillis finely chopped
  • ½ tsp fresh ginger minced or grated
  • 1 tbsp lemon juice optional
  • ½ -1 tsp sugar
  • 1 tsp rock salt or sendha namak
  • ¼ tsp pepper powder

Instructions
 

WASH AND SOAK SABUDANA | TAPIOCA PEARLS

  • Add the raw sabudana or tapioca pearls in a strainer or sieve. Wash them under the tap water.
  • Add them to the beetroot water. Allow the sabudana to soak for 8 hours or overnight. Best to soak overnight as they take up the pinkish red colour.
  • If you don't want to soak them in beetroot water, then use normal room temperature water.

DRY THE SOAKED SABUDANA | TAPIOCA PEARLS

  • Next day drain out the water in which the sabudana were soaked. Best to use a colander or sieve.
  • Spread the soaked sabudana out on a kitchen towel or cloth.
  • Allow the towel or cloth to soak up the water for about 10-15 minutes.
  • Transfer the dry sabudana to a bowl.

STIR FRY THE SABUDANA | TAPIOCA PEARLS

  • Heat oil or ghee in a wide pan over medium heat.
  • Add cumin seeds and curry leaves. Allow them to sizzle for a bit.
  • Add chopped chillis and minced ginger. Stir fry for 30 seconds.
  • Add the soaked and dry sabudana or tapioca pearls.
  • Add ¾ tsp salt. Stir fry the sabudana for 2-3 minutes, till they appear a bit translucent.
  • Add the chopped roasted peanuts and sugar. Mix well. Allow the mixture to cook for 1 minute, stirring all the time.
  • Transfer the mixture to a bowl so that it can cool down a bit.
  • Don't leave it in the hot pan as it will continue to cook and clump up.

PREPARE DAHI SABUDANA | TAPIOCA PEARLS IN YOGURT

  • Add thick dahi or yogurt in a mixing bowl.
  • Add lemon juice if using any. Add the remaining sendha namak or rock salt.
  • Add chopped coriander and pepper powder.
  • Whisk the yogurt lightly till it becomes smooth.
  • Add the cooked and cold sabudana mixture to the yogurt. Mix well.
  • Spoon out Dahi Sabudana into serving bowls. Serves 2 as a meal and 4 as a starter or snack.
  • Serve immediately or allow it to chill in the fridge for 1 hour before serving it cold.

Notes

  • Use normal water to soak the sabudana if you don't want the coloured ones.
  • Add spices according to your choice.
  • Replace peanuts with cashew nuts.
  • Allow the sabudana to soak well for easier cooking.
  • Dry the soaked sabudana well before cooking. Wet sabudana tend to clump up.
  • Adding lemon juice and sugar is optional.
Keyword dahi sabudana, sabudana dahi, tapioca pearls in yogurt

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If you do try this recipe then please either

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