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Sabudana Chutney is a yogurt based chutney made with tapioca pearls and a tempering made of mustard, dals and green chili.
A unique recipe from the coastal city of Andhra, is enjoyed with white rice. You can also consume this Dahi Sabudana during fasting or vrat season.
Dahi Sabudana is called saggubiyam pachadi is Andhra. Growing up this pachadi was one of my most favorite things to eat with rice.
A very different recipe from the regular sabudan recipes we make at home.
Andhra cuisine is very popular for its lip smacking spicy pickles. In addition to the very popular Avakaya and Gongura pachadi, we make a good variety of pickles with dals and vegetables.
It’s a very simple recipe. The key is to soak the Sabudana for atleast four to five hours. Other than the soaking part it hardly takes ten minutes to whip it up. Pan fry the sabudan and soak it in the morning. A simple tempering in the evening is all it needs before digging in.
More Instant Chutney recipes for Rice –
Sabudana Chutney | Dal Sabudana
- 1/2 cup sabudana (pearl sago)
- plain curd about 2.5 cups or more
- 2 to 3 green chilly, finely chopped
- 1 tbsp ginger, finely chopped
- 2 tbsp grated carrot (optional)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp chana dal
- 1/2 tsp turmeric powder
- handful of finely chopped coriander leaves
- salt to taste
- 3 tsps oil for tempering
- sprig of curry leaves avoid if using for fasting
- water as needed
- pinch of asafoetida
- In a wide pan add the sabudana and pan fry them with out oil in low to medium flame. In 7-10 minutes, you will see the sabudana pop and will plump up slighty. Remove and cool a bit.
- Add the curd to sabudana and mix well. Let the sabudana soak up all the yogurt. You may want to add little bit water too if the curd feels too thick. If you will not be checking in between, you may want to add more liquid than less.
- After 4 to 5 hours of soaking, the sabudan will be plumped up and will absorb the curd. Press the sabudana to see if its soft, if not soak little longer.
- Now lets do the tempering by heating up a small pan. Add oil followed by mustard seeds. Let the mustard pop, then add the chana dal and cumin seeds. Fry it light brown. Add curry leaves, turmeric and grated carrot and cook for 45 seconds. Remove from heat.
- Add the tempering to the soaked sabudana, add salt, coriander leaves and mix it well. If the chutney is too thick you can thin it out with some water or curd.
- Enjoy dal sabudana with rice.