Indian Cooking Tips: Move Over Sabudana Vada And Khichdi; Try Sabudana Paratha Instead (Recipe Inside) - NDTV Food

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Indian Cooking Tips: Move Over Sabudana Vada And Khichdi; Try Sabudana Paratha Instead (Recipe Inside) - NDTV Food - WorldMixture

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Indian Cooking Tips: Move Over Sabudana Vada And Khichdi; Try Sabudana Paratha Instead (Recipe Inside) - NDTV Food

khichdi sabudana vada sabudanadishes

pinky barot 176 1742 days ago

Sabudana, the translucent pearl-like globules, is an important part of an Indian kitchen. Extracted from the roots of tapioca, it is a common ingredient for food items during any vrat, puja or any Hindu religious occasion. Although it is an integral part of Indian food culture, according to food historian K.T Achaya, it is stated that tapioca came into India around 1800 AD and has several point of entry. "An early ingress may have been to Malabar from Africa, to which it had been transported from Brazil with the slave trade, and a later one from the Philippines to Assam and Bengal," he stated in his book 'A Historical Dictionary of Indian Food'.
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