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Sabudana Soup Recipe

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Step-by-step

1
firstly, in a pressure cooker take ½ cup sabudana. make sure to rinse the sabudana well in running water.
2
add 2 chilli, 2 inch ginger and ½ tsp salt.
3
pressure cook for 5 whistles adding 3 cup water.
4
once the pressure released, check if the sabudana is cooked well or not. keep aside.
5
in a large kadai heat 1 tsp ghee and splutter 1 tsp cumin.
6
add 2 tbsp carrot, 2 tbsp beans, 2 tbsp sweet corn and 2 tbsp cabbage.
7
stir fry for a minute or until the vegetables turn crunchy.
8
now add boiled sabudana and mix well.
9
simmer for 5 minutes, or until the flavours are absorbed well.
10
further, add ½ tsp pepper powder and ½ tsp salt. mix well.
11
turn off the flame and add ¾ cup curd, 2 tbsp coriander.
12
mix well adjusting the consistency as required.
13
finally, enjoy sabudana soup piping hot.Sabudana Soup Recipe

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Video

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FAQ

A: Yes, you can use quick-cooking sabudana for this recipe. However, you will need to reduce the soaking time and cook time accordingly.
A: Yes, you can use other types of liquids to make the soup, like coconut milk or vegetable broth. This will give a different flavor to the soup.
A: Yes, you can add other spices to sabudana soup, such as ginger, garlic, or chili powder, to suit your taste preferences.
A: Yes, sabudana is gluten-free, so the soup is naturally gluten-free.
A: Yes, sabudana soup is vegan as it does not contain any animal products.
A: Yes, you can store leftover sabudana soup in an airtight container in the refrigerator for 3-4 days. Reheat it before serving again.
A: Yes, you can make sabudana soup in a pressure cooker. You will need to reduce the soaking time and cooking time accordingly.
A: Yes, you can use frozen sabudana for this recipe, but you will need to thaw it before using it.
A: Yes, you can add vegetables like carrots, peas, and potatoes to the sabudana soup to make it more nutritious.
A: Yes, you can add meat like chicken, lamb, or shrimp to the sabudana soup to make it more filling.
A: Yes, you can make sabudana soup in a slow cooker, but you will need to adjust the cooking time accordingly.
A: Sabudana flour is not typically used to make sabudana soup, as it does not have the same texture as tapioca pearls. It’s typically used to make vadas, laddoos and kichdis.

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Notes

  • firstly, pressure cooking the sabudana will help you to skip the soaking time of sabudana.
  • also, the soup thickens once cooked, so adjust the consistency as required.
  • additionally, add the curd just before serving. curd helps to give nice sourness and creaminess to the soup.
  • finally, sabudana soup recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/sabudana-soup-recipe-mix-veg-sago-soup/