Sago Vada

Sago is an interesting ingredient, but when its boiled they make a sticky gum and working with that sometimes makes us loose our patience. Sago Vada can be stored for upto a weeks time and used for lunch with Rasam.



1. Boil 1 cup of Sago with Water until tender takes about 5 mins.

2. Wash and boil 2 medium Potatoes, skin them and grate/smash them.

3. Add Salt, Red Chilli Powder, Turmeric Powder, Cumin Seeds and finely chopped Curry Leaves.
4. Heat Oil in a large deep Kadai and made small balls and press them, deep fry a few at a time. Too many will become clumsy and spoil the shape.
5. Drain the Oil and place them on Kitchen Tissue so they absord the remaining Oil.

Serve With: Mint Chutney or with Rasam and Rice