13 February, 2018
SABBAKKI/SABUDANA/TAPIOCA PEARLS/SAGO SOUP
A wonderful soup recipe to have in any climate/weather, hot or cold. It is my latest innovation, using sago/tapioca pearls/sabudana/sabbakki (kannada)…hmmm… very glad to say so. I made it in both the versions ie… plain as well as by adding vegetables. And also have added a spoonful of curds to get that sour taste and also it gives the right color to the soup. As we still have winter going on here, we enjoyed it hot which was very soothing and comforting one. You can adjust the quantity of vegetables according to your need/taste.
Some other recipes using sago/sabbakki in my blog ⇒ sago/sabbakki idly , sago/sabbakki payasa , sago/sabbakki butter milk , sago/sabudana rotti , sago/sabbakki- hesarubele upma , sago/sabbakki uttapa
Few more soup recipes in my blog ⇒ ragi/finger millet soup , sweet corn vegetable soup , pineapple soup , watermelon soup
Ingredients :
- Sabbakki/sago/tapioca pearls/sabudana – 1/2 cup
- Water – 4 cups (adjust to the desired consistency)
- Curds – 1 or 2 tbsp (adjust) OR you can add Lemon juice
- Finely chopped vegetables – up to 1/2 cup (adjust) (I have used french beans, cabbage, carrot & sweet corn here, you can add any vegetable of your choice)
- Black pepper powder – 1 big fat pinch or 1/8 tsp
- Cumin powder – 1/2 tsp
- Coriander leaves – 1 or 2 tbsp
- Salt to taste
PROCEDURE :
- Cook the chopped vegetables with minimum water aldentely ie.. keep it crunchy, don’t make it too soft
- Cook/boil the sago/sabbakki till very soft, slightly mash it with a spatula and add more water if needed to get the desired consistency
- Add cooked vegetables, cumin powder, black pepper powder and salt, stir while combining everything
- Remove from the fire and add in whisked curds, combine everything well
- Sprinkle coriander leaves and serve hot
Plain soup ⇓ ie.. without adding vegetables, but adding only coriander leaves
By adding vegetables ⇓
