Sabudana Lapshi/Sago Soup

(An extremely simple savoury fasting drink, made from sago pearls)

Fasting is associated with longevity in humans! A study shows that cultures that have been practising fasting on a regular basis as a ritual, have long-living populations. Fasting brings out some biological processes in the human body, which are related to longevity!

In India, fasting is a very common practice. Some people fast without the intake of water and food, some just have water, and some have only fast\ food. Fasting foods are typically fruits, nuts, or recipes made using sago(sabudana), peanuts (singdana), amaranth (rajgira), potatoes (aloo), Barnyard millet (vari rice), etc

And because fasting is so common, there are many fasting recipes in India! Today I intend to share a very simple fasting recipe made from sago pearls. It uses very few ingredients but tastes great! Check it out and make it the next time you are fasting!

RECIPE VIDEO

Ingredients

• 1/4 cup sago pearls (साबूदाना)

• 2 tbsp clarified butter (शुद्ध देसी घी)

• 1 tsp cumin seeds (जीरा)

• 1/2 tbsp green chilli paste (हरी मिर्च का पेस्ट)

• 8 cups water (पानी)

• 1/2 tbsp sugar

• salt as per taste (नमक)

• 1 tbsp coriander leaves chopped (कटे हुए हरी धनिया के पत्ते)
  

Method

• In a container, take the sago pearls, and add just enough water to cover them. Soak them overnight/for 5-6 hours. They will puff up and become soft.

• Add ghee to a cooking pot and heat it on medium flame. When the ghee gets hot, add cumin seeds. Saute for a minute.

• Add green chilli paste and the soaked sago pearls. Mix well.

• Add 8 cups of water, sugar, and salt. Stir well, and cover the pot. Cook for 8-10 minutes till the sago pearls are properly cooked.

• Turn off the heat and garnish with chopped coriander leaves. Add more ghee on the top while serving.

SABUDANA LAPSHI/SAGO SOUP IS READY TO SERVE!!

SERVE HOT.

Notes -

• This dish has a soup-like thin consistency so add an adequate amount of water.

• Serve it immediately, as later the sago pearls swell a lot and the lapshi becomes thick.

• You can add a little black salt to this lapshi if you like.

• This lapshi is supposed to have fewer sago pearls and more liquid in it. So, don’t add too much sago.

Indian curry recipe, Indian curry, Drumstick curry, Indian food, Easy dinner recipes, Indian food, marathi food, maharashtrian recipes, marathi recipes, food,food photograpohy, Indian food photography

Meals

Indian

Yield: 3-4

Author: Gauri Nigudkar

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Guldamba (शेवग्याच्या शेंगांचं गुळडांब)

Drumsticks in Coconut curry recipe.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 3/4 drumsticks (सहजन / शेवग्याच्या शेंगा)
• 1 tbsp oil (तेल)
• 1 tsp mustard seeds (राई / मोहरी)
• 1/2 tbsp asafoetida (हींग)
• 7-8 fenugreek seeds (मेथी दाना /मेथी दाणा)
• 1 tsp green chilli paste (हरी मिर्च का पेस्ट / हिरवी मिरची ठेचून)
• 1/2 tsp turmeric powder (हल्दी पाउडर/हळद)
• 1/2 tsp red chilli powder (लाल मिर्च पाउडर/तिखट)
• 1/2 cup water (पानी/पाणी)
• 5 tbsp thin tamarind pulp (पानी मिलाकर पतला किया हुआ इमली का पल्प / पातळ केलेला चिंचेचा कोळ) or Khajur - imli chutney diluted with water (पतली खजूर इमली चटनी / पातळ खजूर आणि चिंचेची चटणी)
• salt as per taste (नमक/ मीठ)
• 1 tbsp jaggery (गुड़ / गूळ)
• 1 tbsp chickpea flour (बेसन)
• 1.5 cups coconut milk (नारियल का दूध / नारळाचे दूध)
• 1/2 tbsp clarified butter (शुद्ध देसी घी / साजूक तूप)
• 1 tbsp coriander leaves chopped (कटे हुए हरी धनिया के पत्ते)

Method

1. Wash and pat dry the drumsticks. Cut them into 3-inch-long pieces.
2. Heat oil in a pan. When the oil gets hot, add mustard seeds and let them splutter.
3. Then add asafoetida, fenugreek seeds, green chilli paste, turmeric powder, and red chilli powder. Saute on a low flame for 20-30 seconds.
4. Add the drumstick pieces and mix everything well.
5. Add 1/2 cup water, salt, jaggery and tamarind pulp to the pan. Give it a nice stir. Cover and cook the drumsticks till they are properly done (20-25 mins).
6. In a small bowl make a smooth paste of gram flour by adding water to it. Make sure there are no lumps left. Add this paste to the pan.
7. Lower the flame and pour the coconut milk in, stirring continuously. Add some ghee on top and garnish with fresh coriander leaves.

Notes

• To check whether the drumsticks are properly cooked inside out, insert the tip of a knife in one of them. If the knife goes in easily, the drumsticks are cooked.
• It is best to use fresh coconut milk as it gives this dish a lovely flavour.
• You can adjust the amount of red chilli powder as per your taste.
• Make this curry a little ahead of time. Let it sit for 3-4 hours and then reheat it before serving. This helps to mature the flavours of this curry.
• I use khajur-imli chutney while making this curry. You can use fresh tamarind pulp too. Just soak the tamarind in warm water for 5-7 minutes and then squeeze out the pulp.

Calcium-rich healthy drumstick curry recipe.

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