Sago Pachadi with Yoghurt

Sago Pachadi with Yoghurt

Sago, ignored in some countries, used for sweet items in others, is very common in India. It is used in both sweet and savoury incarnations. Today we have a yoghurt Pachadi – sago is deep fried and mixed with yoghurt and spices for a cooling accompaniment to a hot spicy meal.

Deep frying makes the sago puff and expand and taste a little like puffed rice, or even caramelised popcorn. They soften a little in the yoghurt for a delicious and textural dish.

Pachadi is a South Indian dish – quite different to a Raita, but you can say it is the counterpart of Raita. Perhaps they are second cousins. Although appearing similar to some (yoghurt base, chopped vegetables or other small items), the approach and seasoning is different. At least, traditionally. Dishes seem to merge into one another in these days of the internet and Western influence.

This recipe is one from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Read more about Sabudana (sago and tapioca) here.

Similar recipes include Onion Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Sago recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Spring dishes.

Sago Pachadi with Yoghurt

Sago Pachadi with Yoghurt

2 tspn sago
1 cup curd (yoghurt)
coriander leaves
1 tspn ghee or Indian sesame oil
sea salt

0.5 tspn mustard seeds
1 sprig curry leaves
green chillies, chopped finely
1 tspn ghee or Indian sesame oil

Heat 1 tspn ghee in a tadka pan and fry the sago until reddish-gold colour, about the colour of popcorn. Keep aside and allow to cool.

In a bowl, mix the curd with about 0.25 tspn sea salt and the fried sago and mix well.

Heat the remaining ghee in the tadka pan and add the mustard seeds. When they pop add the green chillies then the curry leaves. Pour the tadka over the pachadi. Serve garnished with coriander leaves.

recipe notes and alternatives
The amount of sago can be increased.

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