SAGU FOOD RECIPES

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SAGU (BRAZILIAN GRAPE TAPIOCA) RECIPE - FOOD.COM



Sagu (Brazilian Grape Tapioca) Recipe - Food.com image

Posted for ZWT, untried by me thus far. Adapted from "Delightful Brazilian Cooking" by Eng Tie Ang. For a different taste, add half grape juice concentrate and half sweetened red wine .

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 3

1 quart water
1 cup sweetened grape juice concentrate (or 1/2 cup grape juice concentrate and 1/2 cup sweetened red wine)
1 cup tapioca (sagu, not minute tapioca)

Steps:

  • Bring the water to a boil in a medium saucepan.
  • Add the grape juice concentrate and the tapioca pearls. Cook uncovered over low heat, stirring occasionally, for 20 minutes or until the tapioca is soft and clear.
  • Chill before serving.

Nutrition Facts : Calories 177.3, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 8.4, CarbohydrateContent 43.9, FiberContent 0.4, SugarContent 22.2, ProteinContent 0.4

SAGU (SPICED YELLOW PUMPKIN) RECIPE - FOOD.COM



Sagu (Spiced Yellow Pumpkin) Recipe - Food.com image

Always a part of my Indian meals. My vegetarian friends really like this one. I've not timed the making so times are a guesstimate. Australian measurements used.

Total Time 32 minutes

Prep Time 12 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

500 g pumpkin
2 tablespoons oil
3 tablespoons yellow split peas (toor dhal or tuvar dhal or arhar dhal is better if you can get it)
1 teaspoon black mustard seeds
10 curry leaves
1 garlic clove, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon salt (or to taste)
3 tablespoons desiccated coconut (or fresh, grated)

Steps:

  • Peel, seed and cube pumpkin.
  • Heat oil in a saucepan and fry split peas, mustard seeds and curry leaves over low heat until mustard seeds pop and split peas are golden. Stir often.
  • Add garlic and fry, stirring for 1 minute, then stir in the ground spices.
  • Add pumpkin and salt and enough water to almost cover pumpkin. Cover pan and simmer until pumpkin is half cooked, then sprinkle with coconut and continue cooking until pumpkin is soft.
  • Serve with rice.

Nutrition Facts : Calories 150.2, FatContent 8.7, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 594.1, CarbohydrateContent 16.6, FiberContent 3.7, SugarContent 4, ProteinContent 4.1

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VEG SAGU RECIPE, HOW TO MAKE VEG SAAGU | MIX VEG SAGU
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From vegrecipesofindia.com
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