Sabudana is a popular South Indian vegetable. It can be found in most Indian kitchens, especially for breakfast. There are many steps in cooking sabudana and they are all essential to making it tasty and healthy.

Sabudana is the starch that is extracted from tapioca roots. which is extracted from the root of the cassava plant. It is made into a thick paste and used for various purposes in Asian cuisine. This is done by boiling the tapioca roots in water for a certain period of time and then extracting the starch through a process called “grinding”(To ensure that this process will not affect the nutrient content of these roots, it is important for this saponification process to be performed at an optimum temperature and pressure). They are then ground using small stones. These stones are then used to make the starch into small granules are called sabudana.

Sabudana or tapioca starch is a naturally occurring carbohydrate that has been used to make pasta, bread, desserts, and more. Its use is common in South India due to its good accessibility and affordability.