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Sago is an ingredient used in Indian cooking
Also known as: 

Sago is starch extracted from tropical palm stems and prepared into ‘pearls’. The largest supplier is East Indies. The starch is extracted from palms that are 15 years old and before flowering. 

Commonly used in:  
In India, sago is used to make kheer, kichadi,and vada. Textile Industries use starch to treat fibre. They are also used in paper and plywood industry.

Health Benefits: 
Sago has a high content of starch and helps in the functioning of brains. It is low in fat and high in calories. Sago is pure carbohydrate and less of proteins and vitamins. 

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Sago's recipes

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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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