Answer

During Paryushan, many Jains avoid eating sabudana.

The main reason is that sabudana is generally considered a processed and starchy food, and there can be concerns about how it is prepared, stored, and whether it may involve tiny living organisms due to soaking or fermentation-like conditions.

Explanation

In Jain practice, especially during Paryushan, people try to follow stricter food discipline by avoiding foods that may involve more himsa or carelessness.

Sabudana is not a root vegetable by itself in the same direct way as potato or onion, but it is made from starch, commonly from tapioca/cassava. Because of its processing and the way it is often soaked before cooking, many Jain families and traditions avoid it during Paryushan.

Practices may differ by family, sect, and local tradition. Some may allow it on certain fasting days, while stricter households avoid it completely during Paryushan.

Spiritual Understanding

Paryushan is a time for increased awareness, restraint, simplicity, and ahimsa. So the safer and more traditional approach is to eat only those foods that your family tradition and Jain discipline clearly permit.

Takeaway

If you are following strict Paryushan niyam, it is better to avoid sabudana. If unsure, follow your family guru, upashray, or sangh guidance.