SAGO (SAGGUBIYAM)

Sago, locally known as Saggubiyam in Telugu, is a processed starch extracted from the roots of the tapioca plant. Shaped into small, white, round pearls, sago is a versatile ingredient widely used in Indian kitchens for both sweet and savory dishes.

In South Indian cuisine, saggubiyam is commonly used to make payasam (kheer), upma, vada, and khichdi, especially during religious fasts or vrat days due to its light, energy-boosting nature. When soaked and cooked properly, it turns soft and translucent, adding a unique texture to dishes.

Sago is a quick source of carbohydrates, making it ideal for instant energy. Though low in protein and fiber, it is gluten-free and easily digestible, making it suitable for people with dietary restrictions or digestive sensitivities.

Whether you’re preparing a festive sweet or a light breakfast, Saggubiyam adds texture, taste, and tradition to your cooking.

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