Easiest Way to Cook Appetizing A soulful breakfast sago

A soulful breakfast sago. A Soulful Breakfast is where morning inspirations are intended to feed your spirit. Breakfast sago pilaf This light, textural dish is often served as a fasting meal in the Indian province of Maharashtra. It's not hard to make, but you must use sago imported from.

Repeat process until pearls are tender but chewy and translucent with no white in center. Under cold, running water, rinse sago a few times to remove excess starch. Use as needed or store in simple syrup until ready to use. You can cook A soulful breakfast sago using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of A soulful breakfast sago

1. Prepare of soaked sago.
2. It's of groundnuts roasted.
3. It's of chopped potato.
4. It's of onion chopped.
5. You need of cumin seeds.
6. It's of mustard seeds.
7. Prepare of Some bay.
8. It's of chopped green chilli.
9. It's of chopped tomato.
10. You need of Salt.
11. You need of oil.

Sago is an edible starch that is made from the pith of an array of tropical palm trees. It's a staple food in parts of the tropics. Tapioca pearls, on the other hand, are made with tapioca or the starch from cassava, a root crop. Using either starch is not always interchangeable.

A soulful breakfast sago step by step

1. Soake the sago for 1 hrs..
2. Take a pan,let it hot,add oil.add chopped potatoes fry it till golden.then take it out..
3. In the same pan add 1 tbsp oil,let it hot,thanAdd musterd seeds,cumin let it crackle..
4. Add onion pink it..
5. Now add tomato cook it 2 mins.add curry leaves..
6. Add soaked sago,stir it continuesly..
7. Now add fried potatoes,mix it,.
8. Add roasted groundnuts..
9. Mix it properly.remove it from the flame..
10. The healthy breakfast is ready now.serve it hot _hot..
11. It is a super food.so add it your breakfast list..

Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. The largest supply of sago comes from Southeast Asia, particularly Indonesia and Malaysia. Sago is a starch that is extracted from the pith, or spongy center, of a variety of tropical palm plants, including the sago palm. It is then processed into either flour, meal, or pearl sago (this form is similar to tapioca).