As Navratri celebrations light up kitchens across India, one ingredient stands out on the plate — sabudana . From khichdi to pakoras and tikkis, these translucent pearls are a must-have during fasts. But what appears as tiny, natural grains is actually a carefully processed product that doesn’t grow in fields at all.

What Exactly Is Sabudana?

Contrary to its rice-like appearance, sabudana is not a grain. It is a starch extract, primarily obtained from the sago palm or the more commonly used tapioca root, also called cassava. The round, pearl-like form comes through a methodical process of grinding, shaping, steaming, and drying — turning plant pulp into something both edible and visually appealing.

The Making of the Pearls

The process begins by extracting pulp from the trunk of the

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