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One such pachadi is Saggu Biyam Pachadi aka Sabudana Chutney. Not many would be aware of this recipe, but it’s a popular pachadi in the coastal Andhra Pradesh. It’s one of my most favorite pachadi’ s I enjoyed eating as a kid.
It’s a very simple recipe. The key is to soak the Sabudana for atleast five hours. Other than the soaking part it hardly takes ten minutes to whip it up. If you are a working mother, soak the Sabudana before going to work with lots of yogurt. By evening the sabudana will be all plumped up and ready to go.
Saggu Biyam pachadi | Sabudana Chutney
Soaking time : 5 to 6 hrs | Cook time : 5 min | Serves 4
- Sabudana/ Saggu Biyam/ Pearl Sago – 1/2 cup
- Plain curd/ Yogurt – about 2.5 cups
- Green chilly – 3 slit
- Ginger – 1 tbsp chopped
- Grated carrot – 2 tbsps.
- Mustard seeds- 1 tsp
- Cumin seeds- 1 tsp
- Chana dal – 1 tsp
- Turmeric powder – 1/2 tsp
- Curry leaves – 8 to 10
- Chopped Coriander leaves – 2 tbsps
- Oil – 3 tsps
- Salt to taste