The dish most commonly made using sabudana aka sago pearls is probably Sabudana Khichdi. It is the favourite of many, especially while fasting, closely followed by Sabudana Vadas. However, did you know that there is one more delicious dish that sago pearls can be used in – Dahi Sabudana?
Today, I’m going to tell you all about how we make Dahi Sabudana at home.
What is Dahi Sabudana or Thayir Javvarisi?
Plump, well-soaked and cooked sago pearls served with flavoured curd – that’s Dahi Sabudana for you. In Tamil, this is referred to as ‘Thayir Javvarisi‘.
It has a bit of a sticky consistency thanks to the starchy nature of the sago. If you can get past that, though, Dahi Sabudana is quite, quite delicious, and very easy to prepare too! And it’s just the perfect, refreshing food for the scorching heat of summer.
Like Sabudana Khichdi and Sabudana Vada, this Thayir Javvarisi too can be consumed during fasting. In that case, do make sure that you add in only those ingredients that are allowed for consumption during fasting in your family/community.
The recipe I have shared here is vegetarian but NOT vegan (it uses curd) and gluten-free (it uses asafoetida, which often contains wheat flour). This Dahi Sabudana makes for a great substitute to curd rice. You can make it with several different variations, which I have outlined towards the end of this post.
How to soak sago pearls aka sabudana
Soaking the sago pearls right is an important step in the making of this Dahi Sabudana. Head to my post on making Sabudana Khichdi, wherein I have included a detailed guide to perfectly soaking and draining sago.
#DahiDhamaal at Foodie Monday Blog Hop
I’m sharing this recipe for Dahi Sabudana or Thayir Javvarisi in association with the Foodie Monday Blog Hop.
The Foodie Monday Blog Hop is a group of food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this week is #DahiDhamaal, wherein all of us are showcasing recipes using curd as the star ingredient.
Priya Vijayakrishnan of Sweet Spicy Tasty suggested the theme this Monday. You should totally check out the lovely Daangar Pachadi she has come up with, for the theme!
How to make Dahi Sabudana or Thayir Javvarisi
Here is how I make it.
Ingredients (serves 2):
- 1/2 cup sago pearls aka sabudana
- 1/2 tablespoon oil
- 1/2 teaspoon cumin seeds
- 2 pinches of asafoetida
- 2 green chillies
- 1-1/2 cups thick curd
- 1/2 cup water or as needed
- Salt to taste
- 1/2 teaspoon roasted cumin powder (optional)
- 1/2 tablespoon finely chopped fresh coriander
1. Soak the sago pearls for 8-10 hours or overnight. They should be well soaked and soft by this time, and should have increased in volume. Drain out residual water, if any.
2. Slit the green chillies length-wise. Keep aside.
3. Now, we will start making Dahi Sabudana. Heat the oil in a heavy-bottomed pan. Add in the cumin seeds and asafoetida. Let these ingredients stay in for a couple of seconds.
4. Add the washed and drained sago pearls to the pan, along with some salt. Turn the flame down to medium.
5. Cook on medium flame for 4-5 minutes or till the sago pearls are done. They will start turning translucent a few at a time. They are done when all the pearls (or most of them) have turned translucent. Switch off gas at this stage. Let the cooked sago pearls cool down completely.
6. Take the curd in a large mixing bowl. Add in the water and salt to taste. Whisk gently till the mixture gets smooth. It should neither be too watery or too thick.
7. When the cooked sago pearls have fully cooled down, add them to the curd mixture. Mix well. Taste and adjust salt if needed.
8. Add in the roasted cumin powder (if using).
9. Add in the finely chopped coriander. Mix well. The Dahi Sabudana is ready. Serve immediately.
Tips & Tricks
1. The Dahi Sabudana is best consumed immediately after making it. It tends to get thick and sticky once it is left out after making. Moreover, the curd also tends to turn sour if the Dahi Sabudana isn’t consumed soon after making it.
2. Adjust the quantity of curd and water as per personal taste preferences. The mixture should not be overly thick, but should not be too watery either.
3. Here is how I make the roasted cumin powder – Dry roast some cumin seeds on medium flame till they are aromatic, taking care not to burn them. Then, allow them to cool down completely and coarsely crush them in a mixer. You can make this in bulk with, say, 1/2 cup of cumin seeds and store it in a clean, dry, air-tight bottle. Use it as needed.
4. Adding the roasted cumin powder is optional, but highly recommended. It adds a lovely flavour to the Dahi Sabudana.
5. Adjust the quantity of green chillies you use as per personal taste preferences.
8. Either store-bought or home-made curd can be used in making this dish. Slightly sour curd (not overly so) tastes better.
9. If you are preparing Dahi Sabudana for the purpose of fasting, please make sure you skip the ingredients that are not allowed as per your family’s customs. I’m reiterating this because it is important. We consume this on regular days and don’t fast as a family, so I add in ingredients of my choice.
1. You can use mustard seeds and curry leaves in the tempering too, if you so prefer.
2. Whole or broken cashewnuts can be fried and added to the Dahi Sabudana as well.
3. You can add some jaggery powder and black salt to the Dahi Sabudana.
4. Pomegranate arils, grapes, raisins and ginger slivers are some other things you can add to the Dahi Sabudana, to make it more flavourful.
5. Urad dal, chana dal and dry red chillies can be added to the tempering too.
6. You may add some grated carrots to the Dahi Sabudana, too.
7. As is done in case of curd rice, some milk can be added in to the Dahi Sabudana, to prevent it from getting too sour. I’m not too okay with mixing curd and milk together, so I avoid this and serve the Dahi Sabudana immediately upon preparation.
8. A couple of tablespoons of roasted and coarsely powdered peanuts can be added in too.
Did you like this recipe? Do let me know, in your comments!