How Is Sabudana, A Navratri Favourite, Made To Look Like A Round Pearl?

Last Updated:September 26, 2025, 16:23 IST

‘Sabudana’, a popular fasting food, is made from plant pulp through a unique process that creates pearl-like grains. Discover how these nutritious pearls are crafted

In India, ‘sabudana’ production began around 1943-44 as a small-scale cottage industry, particularly in the Salem region of Tamil Nadu. (News18)

Sabudana, also known as sago, is a popular food during fasts and religious observances in India. During Navratri, dishes such as sabudana khichdi, pakoras, and tikkis are widely eaten. While it’s a staple for fasting, it’s also gained popularity as a street food. But have you ever wondered what these small, pearl-like balls are actually made from?

Surprisingly, sabudana is not a grain, nor does it grow naturally in fields. Instead, it is a starch-based product made from the pulp of specific plants, primarily the sago palm or the tapioca root (also known as cassava).

In India, especially in the southern state of Tamil Nadu, most sabudana is made from tapioca rather than the traditional sago palm.

How Is Sabudana Made?

To make sabudana, the pulp is extracted from the plant — either the trunk of the sago palm or the tapioca root. This pulp is then washed, ground into a fine powder, and processed into small, round granules using machinery. These granules are steamed and dried to form the hard, white, glossy pearls we know as sabudana.

In India, sabudana production began around 1943-44 as a small-scale cottage industry, particularly in the Salem region of Tamil Nadu, which remains a major production centre today.

Nutritional Benefits Of ‘Sabudana’

Sabudana is rich in carbohydrates, making it an ideal source of instant energy. About 100 grams of sabudana provides roughly 350 calories. During digestion, the starch quickly breaks down into glucose, giving a quick energy boost — which is why it’s often consumed during fasts.

It also contains small amounts of vitamin C and calcium, making it not just filling, but also mildly nutritious.

Origins Of Tapioca In India

Tapioca is believed to have originated in South and Latin America, and it was brought to Asia by Portuguese traders. It first reached Kerala, where it became known as kappa, and its cultivation spread across southern India.

Today, Thailand is one of the largest global producers of tapioca, but India continues to be a significant consumer and processor of it — particularly for sabudana.

Varieties Of Tapioca

There are two main types of tapioca:

• Sweet Tapioca – Safe for human consumption, used in a wide variety of dishes.
• Bitter Tapioca – Contains toxic compounds like hydrocyanic acid, and must be purified before use. It is typically used in industrial products such as chips, pellets, and even alcohol.

A Lifesaving Food In Times Of Crisis

Interestingly, tapioca (and sabudana by extension) once helped save lives during a famine in the Travancore region in the 1800s. With grain supplies running low, the king instructed his people to explore alternative food sources.

Tapioca was introduced and distributed widely, helping people survive the crisis. Over time, it became a regular part of the regional diet.

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Author: News18