Turns out that sago and tapioca are two different birds. Sure, they're both pearly grains of pure starch, but sago comes from the pith of the sago palm Metroxylon sagu, while tapioca comes from the root of the cassava plant. The Indian sabudana is usually sago, requiring less soaking and gentler handling. Sabudana khichadi, being non-cereal, is a preferred vrat food. This recipe makes a perfect breakfast for the carb freak in me. I used 1 cup sago and 2 potatoes, and adjusted spices accordingly.