Javarisi is a starchy food ingredient made from the extracted starch of certain plants, commonly tapioca or sago palms. It appears as small, white, round pearls and is a staple in South Indian cuisine. It is gluten-free, rich in carbohydrates, and provides a quick source of energy.
In cooking, javarisi is used in both sweet and savory dishes, such as puddings (payasam/kheer), upma, and snacks. While it is light and easily digestible, it is low in protein, fiber, and micronutrients. Its neutral taste makes it versatile, and its gelatinous texture after soaking is a key feature in many recipes.
Javarisi is used in a variety of Indian dishes — both sweet and savory:
Javarisi Payasam: A sweet kheer / pudding made with sago, milk, sugar, cardamom, nuts.
Dassana's Veg Recipes
Javarisi Upma: A savory breakfast/snack made by soaking sago and then cooking with onions, spices, etc.
Raks Kitchen
javarisi Kesari: A sweet semolina‑style dessert (in some recipes) but using sago.
Javarisi Vadam: Sago is also used to make vadam / papad (crispy wafer) in South Indian cuisine.