Sabudana : How It's Made ||साबूदाना कैसे तय्यार किया जाता है || Farming engineer
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It’s horrid to imagine life without the occasional plate of sabudana khichri- that delightfully contrary dish that’s somehow soft and crunchy, zingy and comforting at the same time. Just as it’s sad that years can sometimes slip by without a single breakfast at Prakash Shakahari Upahar Kendra, purveyor of the most reliable sabudana vadas in Mumbai. Always crisp on the outside and air-light on the inside. Always worth the drive and the wait. Even worth the having to share a table with three disapproving gents who clearly want to consume their thalipeeth in chatter-free peace.
Few things make me as happy as a plate of sabudana khichri studded with peanuts and golden potatoes. Or a warm stack of sabudana vadas, served alongside a punchy, peanutty chutney. Or even the silky, milky sabudana porridge made for babies and invalids.
The bottom line is that I love sabudana. Even though I’m constantly being told I shouldn’t.
I’ve heard horror stories about the making of the little white balls from the pith of sago leaves or tapioca roots. (Unhygienic. Fermented in open pits full of insects. Strong smells.)
I know that each bead is nothing more than a “small, rounded starch aggregate, partly gelatinised by heating”. In short, pure carbs, unredeemed by the slightest trace of protein, vitamins or minerals.
I know that sabudana has a sneaky tendency to misbehave. However carefully you soak it, there are days when the khichri clumps together in a sticky mess. On other days the little balls remain hard and obstreperous.
All of which makes no difference. To me, sabudana is the stuff of memories. Of snacks served at the homes of friends after a long, hungry day in school (so much more welcoming than the pale glass of milk waiting at my own home); lunches in the office canteen on wet, windy days during the month of Shravan; quick bites grabbed at bus depots during rattly rides from Sholapur to Kolhapur. There’s more - foodie journeys to Pune aboard the Deccan Queen and meals at modest Maharashtrian eateries across Mumbai - Kelkar Vishranti Gruha in Fort, Mama Kane’s in Dadar and Vinay Health Home in Girgaon.
It is also the taste of tradition. After all, sabudana plays a starring role during the Navratri fasts. It pops up virtually everywhere during Shravan and is used in papads, kheers, laddoos and halwas. How much more desi can you get?
Then I sat down to write this piece, and realised that the tale of sabudana in India is much more recent than I’d imagined. Tapioca and sago arrived here just 150 years ago as fancy exports from Singapore and Malaysia. It was only during World War II - when exporting commodities became difficult - that the first, crude sabudana units were set up in Salem in 1943. This seems to indicate that sabudana khichriand sabudana vada - seemingly so infused with tradition and history - were invented around the same time as the computer.
Outside India, though, the beads have a hoary past. Sago was an important food in China about 5,000 years ago, before rice stormed the scene. It, however, remained a staple in Southeast Asia through the millennia. At the end of the 13th century, Marco Polo introduced it to West. “They have a kind of tree that produces flour, and excellent flour it is for food,” he wrote about his time in The Sixth Kingdom of Fanfur (Indonesia). “The trees are tall and thick but have very thin bark and inside the bark they are crammed with flour.”
Almost 300 years later, Sir Francis Drake brought back sago bread from his voyage around the world and explained that it came from the “toppes of certain trees, tasting in the mouth like some curds, but melts away like sugar...”
Пікірлер: 3 700
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@babyswara428
3 жыл бұрын
Kontya plant madhe gela hotat. na tumi tyach rop dakhavl hatat gheun na sheti dakhavali na company sagal free photag gheun video banavla. Google information gheun.
@mechrajesh39
3 жыл бұрын
Bro pls add English subtitles...
@Openandspeak
3 жыл бұрын
Very good explanation
@vijaymulik1601
3 жыл бұрын
Well Done Bro Keep It Up
@gollarameshchandra1289
3 жыл бұрын
hygienically very dirty,workers are not clean
Many people don't know how Sabudana is made? It will be helpful for them. Thanks.
@mildredpatole548
2 жыл бұрын
Very informative... Thanks
@toomanymarys7355
2 жыл бұрын
Ive never heard of it as an American, but this channel is completely useless since he switches out of English immediately.... 🤣🤣🤣
@ranjnasoni5734
2 жыл бұрын
People suggest me to give saboodana to my 1 year old baby and I want to know how it is actually made of do I can feed it to my daughter. Thank you for your interesting video 😊
@arvindraju8095
2 жыл бұрын
Good job doing next time any unique information.
This was so informative. I had no idea that Sabudana was such a highly processed food. I had always thought it to be seeds of some plant.
@rrachnarajput
2 жыл бұрын
Me too
@visheshsethiya7032
Жыл бұрын
Me too
@deepthireddy773
Жыл бұрын
Lol
@ramyajp5423
Жыл бұрын
Even I thought the same
@muhammadabubakarbhrath5401
Жыл бұрын
So do i
It's very interesting episode as well as informative. Thank u so much...
Wow! How made Saabudaana first time 😊thq for sharing👍
I was so excited to see how sabudana is prepared
@dwarkachandwani8749
3 жыл бұрын
Good video, peeling of root not shown
Thanks for sharing the procedure. Didn’t know the process
Really didn't know that the humble sabudana making involves so many steps! Very informative 🙏
Bhot helpful video thi
Never knew what sabudana was made of. Thank you for this video on how it all started.
I witched your documentary on Sabudana. Excellent. I like your description.
बहुत बहुत धन्यवाद.. बढ़िया... बहुत अच्छा लगा है
बहुत ही सुन्दर जानकारी धन्यवाद्
Super Information. Thanks for sharing ❤️🙏
Thank you Bhai, learnt something new about sabudana although eating them for all my life! Thanks for other informative documentaries too. Keep up the great work 🙏
So informative video and huge respect to the farmers ❤️
Thanku amazing tha boring to ekdm nhi tha... Badiya 🌈🌈
This has become one of my favourite channels. Answers many questions I've had for years.
फार सुंदर व्हिडिओ बनवला आहे.....👌
Amazing vedio
Video ke liye thankyou so much
Very interesting and helpful ... 🙏👍🏻 According to me ideally this is what a KZread influencer shud be . Educating and sharing knowledge especially when agriculture is the backbone of our country ✨😊
You're doing such a great work 👍. Keep going.
@pradeepagrawal1119
3 жыл бұрын
Hello😍
Bhot acha laga thanks
بہت اچھا زبردست
It's really amazing 👏 I always excited to know about this 😍 😄 ❤ ☺ 😊 💕 finally I got answer because of you..... Thank you so much 💛 ☺ ♥
@FarmingEngineer
3 жыл бұрын
Thank you
Bro you are doing great... People like me who just lives in cities and haven't explored much India and our farmland gets lot on details from you video. Plz keep making such great content... I m your new Subscriber ☺️
@tusharpatil3034
3 жыл бұрын
Hiiiii.........
@rrachnarajput
2 жыл бұрын
Grt
Bhut badhiya sir
ଅତି ସୁନ୍ଦର ।।👌🏻❤️
I’m a 70 year old from Salem and my grandpa had a fulfledged sago factory around first WW1 and he used source tapioca from north and from Kerala
@euphoria156
3 жыл бұрын
EXACTLYthis guy is Illiterate! I wrote-- 2:15 Lolzzz 1943 main raja ne sabudana ko india main laya tab angrez india main aa chuke the !!! 🤣😅😂 hello 👋 tab angrez jaane waale the bonge!! :D before that he said sweet potato and cassava similar dikhte hain, NO, they dont . Before that he said india main koi aisa nahi hoga jisne sabudana vda, kheer etc na khaai ho 🙄🙄🙄 OMG... kis kuen/well main rehte ho.. Punjab Hareaana etc main mostly ye sab nahi khaate/bnaate log... I know your level and can't trust your knowledge or videos!!! 🙄🙄😅
@vagabondp8335
3 жыл бұрын
@@euphoria156 There is more ignorance in your behavior than the man who made an effort to make this video.Losers like you can only run their mouth.Can do nothing better in life.
@pricelesstags4143
3 жыл бұрын
Right
@ushasikarwar6852
2 жыл бұрын
Bahut sundar sabudana banane ka tarika
@rrachnarajput
2 жыл бұрын
Salem 👍
First time I came to know how Sabudana is made. Thanks
This video is very useful for all the people as it explains about the history ,cultivation and production of sago
Kammaaalll hy Boht acha 👍👍👍👍👍
Very interesting, never knew about this although we always eat cassava as favourite potato after boiling only. We also eat the cassava leaves as fresh greens.
@rrachnarajput
2 жыл бұрын
👍
Very interesting. Didn't know so much went into making the sabudana
Interesting hai bhai
Bohat achcha laga tareeqa
Very beautifully you have explained.Thank you .May Sai bless you
The music is calming
Bohat acha pls more information
bahut badhiya sir
Very informative..... Keep it up 👍🏻👍🏻👍🏻
@suranjithaflongbar4995
3 жыл бұрын
It's common in Maharashtra mostly
👏 wonderful.It has provided a lot of knowledge about sabudana and how it is processed.
बहुत अच्छी जानकारी दी आपने। good
What a great information about sago
Your explanation is so good, me from kerala, sabudana we mainly used in payasam making as an ingredient for thickening the payasam, here most of the home we people cultivating tapioca, malayalees too like to eat steamed tapioca and small chilli(in Malayalam kanthari mulaku), small onion crushed and mixed with salt and coconut oil oh god, it tooooo delicious 🤤
Absolutely absolutely loved your channel . I always wanted this kind of content on KZread and luckily found your ♥️♥️ I highly fancy your channel from now on as this was my first seen video and I just subscribed so yeah 🌼 You've got this 👍👍
Amazing... first time seen..
bht sundar
Very much informative video, thank you for this video. I know this first in my life at the age of 62 years. Thank you very much.
Very interesting!
बहुत अच्छा लगा
Achha laga 💐💐🙏🏻
Lot of people have misconceptions about the process and the same has been addressed beautifully. Great job
Very interesting information😊
Great knowledgeable sir
Waooo ese banta he socha nhi tha 👍
It was gud to know the whole process as there were many misleading News circulating about its preparations. Thanks brother
@rajanshukla7053
3 жыл бұрын
Correct 👍
@vasundharawilfred2391
3 жыл бұрын
Thanks for sharing the knowledge of sago.
You are amazing! Thank you for your most informative videos. Keep up the good work.
Thanks for the video……..informative
बहुत बहुत धन्यवाद भाईजी बहुत बढि़याँ
Thank YOU Bhaiya! I absolutely had no idea that Sabudana is made from Tapioca. It was a very interesting episode, showing the various processes it undergoes to reach its final polished stage. Sabudana porridge, without milk, can also be had when you have loose motions, it cools the stomach and gives instant relief!
Amazing video. Some days before me my mom and my sister in law were discussing about sabudana only that how it becomes. Nd I thought it's made from corn floor 😅so today I got my answer. Thanks for making knowledgeable video.
Amazing thanks for the detailed information
Very interesting.I love Sabudana
Very Interesting... Keep doing.❤️
This was so interesting and informative. I always wondered how this is grown. I love sagudana. Thanks! I had been eating this since childhood.
@rajswami6560
2 жыл бұрын
Same here
@nillohitsharma54
2 жыл бұрын
Plz tell which is best brand sabudana actually its sticky that's why iam asking
@miniyay9
2 жыл бұрын
@@nillohitsharma54 I buy Ankur! But it doesn’t matter! All are good!
Wow very amzing information
Aap ka bahot thanks
Extremely informative n explained so simply.Wish you all the best.
Very Very interesting 🤔 and exciting 😀 👏. Tapioca pearls is widely used in so many ways in sweet dishes too.Love Tapioca pudding 😋. Coconut 🥥 and Tapioca Kerala,s gift baskets for all. Thanks for all details of making Saboodana from Tapioca roots.Love from NewYork city ♥ 🇮🇳🇺🇲🗽🍎.
WAOOO VERY VERY INFORMATIVE 1ST. TIME I SEEN THIS PROCESS 👍👍👍👍
Interesting and informative... Thanks for the video
Thanks dear for this valuable information. I had heard some years back that Tapioca roots are rotted by continuously stamping with feet on them. Those rumours are now cleared tahnks to you.
Got to know a new thing today... Thanks for all your hard work 🌹
Thank you for such informative video.👍👍
Wow it’s amazing 🤩 👍🤗Thanks brother
Very interesting and clear explanation. Good to see youngsters taking interest in such projects. Keep it up bro.
Background music is so soothing.
Very wonderful video Love your work
Very nice information
Thanks a lot, Arun. Very informative video. I'm from Kerala who has settled down in Chennai. I would like to add something that you may not be aware of. Cattle avoid eating the leaves of the tapioca plant as its highly poisonous for them. Yet, they heartily eat the same leaves that are dried in the sun. They love it. And the dried leaves also increases milk yield.
@FarmingEngineer
3 жыл бұрын
Thank you mani
@TheMenon49
3 жыл бұрын
@@FarmingEngineer, try this all time famous dish from Kerala. Wash, peel and chop the tapioca into small pieces. Place in a cooker. Add a little salt and turmeric. Pressure cook the tapioca for about 4-5 whistles. Take it out and mash it. And enjoy with fish curry! Anchovy or sardine curry are the most favoured. Try it out. You'll thank me.
@nainarani6322
Жыл бұрын
@@FarmingEngineer😢, hi hmjb BBY😅😊
It's great we are getting information on the products we are consuming in our daily life. Thanks
Wow such a nice informative video waiting for more
achchha laga thodi jankari thi
Sabudana is made after so much of hard work. Didn't know this. Thanks for the information.
@harpreetrait3260
3 жыл бұрын
Omg lots of hard work n that’s why it’s more expensive toob
This topioca root famous breakfast in our Dakshina Kannada district 😍 (Karnataka), yammy 😋
@nageshhosamani9854
3 жыл бұрын
en antare kannadaalli..
@sachsandy2860
3 жыл бұрын
@@nageshhosamani9854 I think Maragenasu.
@suryasam3418
3 жыл бұрын
Maragenasu
@suryasam3418
3 жыл бұрын
Kerala also they call it as kappa, n kappa biryani
TKu fr the good information on sabudana
Good information from you about Sabudana right from how it grows and made into white pearls. Nicely explained
Seems to be highly processed, thanks for the informative video.
Very good video. I saw your channel for the first time. Felt very good that someone is making such nice informative videos about our farming methods. You have represented our country’ s main occupation in a very respectable way.
@adityashinde5607
Жыл бұрын
+ka
Yes, really a nice and informative video regarding how it's made.
Gud. All the best
Wow I’m so glad I discovered your channel..wonderful presentation and loved the way you made the video..background music👌
interesting but the workers in factories are so irresponsible like walking over food ,no gloves ,no cap.its so sad to see that.can't a factory provide this sanitary measures to them?
@Xyz_curious
3 жыл бұрын
?
@komalchauhan1478
3 жыл бұрын
🤣🤣🤣miss hawa hawai...khet h ye.
@goodsmile9014
3 жыл бұрын
Everywhere the same issue while preparing tamarind, red chilli..etc. 🙄 we don't wash some of the items. We consume the unhygienic items 😁 still I am shocked corona exits here with all the immunity we got with there foots on the food. 😁
@indiraarabhi8270
3 жыл бұрын
Cassava is an amazing staple food of kerala. I like whatever things made out of it
@tusharpatil3034
3 жыл бұрын
@@komalchauhan1478 Hiiiiiiii........
Very informative vedio .
Greattt info👍
Very informative 👏👏👏 First time in life came to know about this fact. Thanks for sharing 🙂
It's really informative 👍
@ParveshKumar-ix7ms
3 жыл бұрын
गुड जानकारी देने के लिए
Aapne bahut accha explain kiya. Aapke baat karne ka tareeka accha laga.thanks