Sabudana Pulao is a very simple dish made with the Tapioca pearls cooked with assorted vegetables and flavoured with simple Indian spices. It is a one pot dish and does not take much time to prepare unlike the regular pulao.
Since it does not contain onion and garlic it is best eaten during the Navaratri fasting. Sabudana being originally from tapioca root provides a very essential nutrition.
Serve your scrumptious Sabudana Pulao with Cucumber Green Chilli Raita Recipe during the fast for the Navratri festival.
If you are looking for sabudana recipes here are some of our favourites:
Cuisine: Indian
Course: North Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 45 M
We begin making the Sabudana Pulao recipe by soaking the sabudana in water for about 4 to 6 hours. Then drain the sabudana and keep it aside.
In the mean time keep all the vegetables prepared and ready. Heat a heavy bottomed kadai with little bit of oil and add the cardamom and clove and fry till the aroma is released.
Add all the vegetables and saute for about 10 minutes till it is quite done.Once the vegetable is done add the spice powders and saute.
Now add the soaked sabudana and give it a stir. Half cover the kadai with the lid and cook it for 10 more minutes till the sabudana cooks and separates.
Serve your scrumptious Sabudana Pulao with Cucumber Green Chilli Raita Recipe during the fast for the Navratri festival.