Sabudana

Tapioca Sago (Sabudana) is a processed, ready to cook agricultural food product. The only raw material for manufacturing Sabudana is “tapioca root” internationally known as “cassava”. For infants and sick persons or during fasts (vrata-upawas), Sabudana is considered an acceptable form of nutrition . It is used in a variety of dishes such as desserts like “kheer” (boiled with sweetened milk) or Khichadi, vada, bonda etc. (mixed with Potatoes, Ground nuts, rock-salt, black-pepper or green chillies). Tapioca Sago is commonly Known as "SABUDANA साबुदाना" in Hindi, "Sabakki" in Kannada or Javvarisi in Tamil, "Saggubiyyam" in Telugu in India. Sabudana (Sago) is a produce, prepared purely from Tapioca Root ("cassava") Botanical name is “Manihot Esculenta Crantz Syn. Utilissima”.

It closely resembles Sago Palm, as both are typically small (about 2 mm diameter) dry, opaque balls. Both are white in colour (if very pure). When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in and around the world, usually in puddings. Sabudana is made as vadiyalu in Andhra Pradesh and Telangana states. It's boiled with a lot of water and salt, chilli powder are mixed and then dried on a plastic sheet as small papad shaped and dried in sun for two three days and deep fried and eaten as vadiyaalu.

In India, the names ‘Sago‘, ‘Tapioca Sago‘, ‘Tapioca Globules‘, ‘Sabudana‘, ‘Javvarisi‘, ‘Sabbakki’, ‘Saggubeeyam‘ are all used for the same commodity ‘Sabudana’. It is called ‘Javvarisi‘ in Tamil, ‘Sabudana‘ in Hindi, Bengali, Gujarati, Punjabi & Marathi, ‘Sabbakki’ (in Kannada), ‘Chavvari’ (in Malayalam) and ‘Saggubeeyam’ (in Telugu) among other regional and local names. The word Tapioca and ‘Tapioca Root (Cassava)’has different meanings. “Tapioca” is a product being extracted from cassava root (Manihot esculenta), shaped in lump forms,roasted and dried. In Brazil, cassava is called mandioca while its starch is called tapioca, a word derived from the word tipi’óka, its name in the Tupí language spoken by natives when the Portuguese first arrived in the North-east Region of Brazil. This Tupí word refers to the process by which the cassava starch made edible. As the food and word taken to other world regions, “tapioca” was applied to similar food preparations. In India, the term “Tapioca-Root” is used to represent the tuber of cassava and word ‘Tapioca’ represents for derived starch from cassava roasted in a particular shape.

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