: Did You Know Sabudana Has a Long History of Saving Millions of Lives? Heres How #IndiaNEWS #Food There’s nothing that screams Chaitra Navratri than a soulful bowl of Sabudana khichdi paired with

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Did You Know Sabudana Has a Long History of Saving Millions of Lives? Heres How #IndiaNEWS #Food
There’s nothing that screams Chaitra Navratri than a soulful bowl of Sabudana khichdi paired with sweetened curd. A true comfort food consumed in several parts of India, especially during the Chaitra Navratri festival as a ‘vrat’ or ritual fasting meal, this delish version of khichdi is truly a humble delicacy.
Following a strict no garlic and onion base, its recipe is simple and quick to prepare and is wholesome and filling without even the addition of lentils. Although the debate around Sabudana being a superfood has been ensuing for some time, it is the complex textures found in the khichdi — the soft mouth-melting gelatinous pearls paired with the kick of green chillies and crunchy roasted peanuts that make this dish a superior culinary indulgence.
But, beyond the complex flavours, textures and ritualistic significance, Sabudana has a long winding history of saving millions of lives and becoming a sole source of sustenance in situations of great crisis.
A journey from Brazil to Kerala
Source
Although almost everything prepared with Sabudana is hassle-free, quick and tasty, it is the preparation that goes into making the raw ingredient that is tedious and strenuous. A product extracted from the tapioca or cassava root, the first step to making Sabudana involves cleaning and crushing the root to release a white milk-like substance.
This liquid is then set out to rest for a few hours, before being filtered for any impurities. Once the impurities are drained out and the liquid is of a thicker consistency, it is shaped into mini globules with the aid of a machine. The next step is to prepare the globules by either steaming, roasting or drying them. These are sometimes even polished to achieve a pristine milky-white colour at the end of the process.
However, while many of us associate the consumption of Sabudana with central and northern parts of India, its introduction to Indians can be traced back to South India, specifically Kerala. But how did the tapioca tuber whose origin is rooted in Brazil come to be a staple in a South Indian state?
According to history, it happened back in the 1800s, after a great famine hit the erstwhile kingdom of Travancore. Ayilyam Thirunal Rama Varma was the ruler of the kingdom at the time and with the help of his brother and successor Visakham Thirunal Maharaja, he adapted several measures to minimise the impact and help the people cope with the famine. One such measure was the introduction of the starchy tuber as an alternate source of food to revitalise a starving population.
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