This vatral also uses the same above method but I ground fresh tomatoes pureed them in a mixie and filter them by throwing away the pith and skin then with the other above said ingredients then add to the cooking sago, and proceed in the same way as the above said method.

This was a new Idea I got from H.chandana's blog, thanks chandana for this recipe. we all loved it and enjoyed it.

 

My other version was Green Sago vadam - I grinded

!/4 bunch of Coriander leaves

1/4 bunch Mint leaves

3 sprigs of Curry leaves

1/4 bunch of Parsley

4 to 5 sprigs of Dill leaves

1/4 cup of Thyme leaves

All these I washed and grinded into a smooth paste and added as I did like the Tomato vadam when the sago was cooking with enough Salt and Asafoetida to taste. Once everything was ready I sun dried them as the same way, Here is the  click of the Green sago vadam...

This is the sun dried vadam and this is when it was fried.....

I know it doesn't look very green but I used lot of sago in it..,  you must be wondering I added so many Green leaves in it, well, I grew them at home! and did not know what to do with so much, My H gave me this idea as I was moaning that it might get wasted.

I am sending this to PJ's - Healing food Tomatoes event, started by Siri's Corner - Healing foods event. and I also want to send this to as  Sharmie's Let's munch - Light tea time snack event, this idea came to me because I just remembered my friend calling me yesterday told me she fried all these goodies and other vadams as an evening snack with a cup of tea in the evening ! which I took as a little parcel to her when I visited her last weekend.

It is long back, I was just then married, My Dad and BNK uncle have been  friends from when they were small kids, Such a lovely family they are, none of them knew about what high decibles are except for their TV in the house which of course can be controlled by the remote, such soft spoken and  lovely people they are, uncle and aunty and their two children. Their son who is an opthomologist is a brilliant doctor and well known, I will not go into details, Few days after my marriage, I went to see them, I had not attended their marrige and I had not seen their pretty 1 + year old grand daughter.  DIL  was perfectly blending with the family, very talented girl she was, she had done so many creative things, very artistic she was, when we visited them, she served us with some sweets which I do not remember, tea and Sabakki sevai (Sago Murukku)!!!, surprise, surprise!!, right...., It was so tasty she told me she made it, the proud MIL was showing of her DIL's talents, I still remember those scenes.  Absolutely perfect and was so tasty, as always my passion for cookong is always on alert, immediately I asked for the recipe, she gave it to me and I came home and promtly wrote it in my most treasured book-2, you can see the picture of it here.....

After few months my Dad one day called me and said both Mother and the cute little darling who was just 2+  had passed away!!, I was so shocked, If you have ever been to Bangalore, and been to 9th Block Jayanagar, where the Anjaneya temple is.. that main road, The three were travelling in their bike, a lorry had come behind and hit the vehicle, he was thrown on to the foot path, but monther and child fell on the road,  and the lorry just went on them and they died on spot. That was the most tragic thing that I had ever heard, when I went to console them, I had no words, nothing came out of my mouth, I was dumb, I just did not have the strength to say anything to them.., I cried with them silently, it took him a long time to come back out of it, just 7 years back he got married and now has a lovely kid, he never wanted to marry at all, he kept saying you get married I will take care of your kids, It took him almost 10 to 12 years to come out of that shock, and start his normal life again..., The sago murukku what she called it as sabakki sevai, after so many years is atlast was made, These murukku are in loving memory of her, they were quite nice, but the first is always the best, those sevai were the tastiest !!
Here is the recipe for these murukkus....

INGREDIENTS:
2 cups - Rice flour
1/2 cup - Besan flour
1/2 cup Sago
1/2 cup Fried Gram flour
salt to taste
50 gms (half of half cup) - Curds
1/2 tsp chilli powder
1 ladle hot oil (I used 1/4 cup Dalda)

METHOD:
First of all you have to soak the sago either the night before or at least 3 to 4 hours in the curds, so they become quite soft and can be mashed up nicely.
Next mix all the other ingredients together with either the hot oil or Dalda (as I did, nicely rub the Dalda in a plate until it froths up with a little salt)  and then add the soaked sago mix well  everything together, with little by little water make it into a dough and with the help of a murukku maker which has only one star, make murukkus in the hot oil fry them until they are golden in colour.

Now you must be wondering my murukku are like muchorais, well, I have two murukku makers both of them are wronglythread and I had nobody to help me open it!! one was stuck with Thenzgol maker and the other with muchorai maker, so I thought this was better and Thenzgol and I made small muchorai shaped murukkus, they were quite soft and nice.

I took the method of Lata , as I was short of time, I powdered the Sago coarsely in a mixe and soaked them in the curds for 3 hours and followed the same method.
It is important to soak the sagos well, otherwise they might start to splutter and would be a disaster.
I had no problem it came out well..
I would like to thank srivalli for giving me an opportunity to do this without her knowledge.