Sabudana khichdi is a traditional fasting food made with Sabudana pearls, boiled potatoes, roasted peanuts, and a few spices.
It takes little skill to make a khichdi in which the sabudana pearls are not sticking or have turned lumpy, despite the fact that this is an easy and delicious snack and an excellent recipe to prepare during fasting days.
Small-sized pearl sabudana are used in this simple dish because they cut down on preparation time and provide a consistent flavor throughout each spoonful.
One of the most important and well-liked nutritious dishes from Indian cuisine is probably khichdi recipes. In order to create a cozy and satisfying supper, it is typically prepared with a combination of rice and a selection of lentil alternatives. However, it can also be produced with many kinds of ingredients. One well-liked option is tapioca pearls, which are used to form a nutritious sabudana khichdi recipe.
Ingredients for sabudana khichdi
- 1 cup sabudana
- ¾ cup water or as required, to soak sago
- 1 potato (boiled & cubed)
- ½ cup roasted peanuts
- few curry leaves
- 1 teaspoon grated ginger – optional
- 1 green chili – chopped
- ½ lemon
- Salt to taste
- ½ to 1 teaspoon sugar or as required
- 2 tbsp coriander (finely chopped)
- 2 tbsp ghee
- 1 teaspoon cumin seeds
Instructions for sabudana Khichdi
Wash and soak 3/4 cup sabudana in 1/2 cup water for 2 hours.
make sure to rub the sabudana to remove excess starch.
To check if the sabudana has become soft or not, you should be easily able to press the sabudana and it should get mashed up easily.
After 2 hours, you will notice that its size has increased to almost double.
- Drain excess water, if any, and transfer it to a colander or a plate.
- Keep aside. Remember to drain the water really very well. Any water in the sabudana will make your khichdi mushy or pasty.
- For pressure cooking, just add enough water to cover the potatoes and then pressure cook for 4 to 5 whistles on medium flame.
- When the pressure settles down on its own, open the lid. Remove the potatoes and let them become warm or cool completely. Then peel and chop them.
Making Peanut Powder
Now in a heavy-bottomed pan roast ½ cup peanut.
Keep flame to medium-low and stir often to roast the peanuts.
- Roast till the peanuts become crunchy and then cool completely, and transfer to the mixer jar.
- Using the pulse option powder the peanuts coarsely. Do not grind at a stretch as then the peanuts will release oil
- Now, add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.
Also, add 1 tsp sugar and ¾ tsp salt. mix well combining everything well. keep aside.
Making Sabudana Khichdi
- Heat 2 tablespoons oil or ghee in a heavy kadhai or pan.
- Add cumin seeds to heated oil. Let them crackle and get browned.
- add 1-inch ginger, 2 chilies, and 1 potato.
- Mix and saute for a minute on medium-low flame.
- further, add sabudana peanut mixture and mix gently.
- Saute the sabudana pearls on a low flame stirring continuously for approx 4 to 6 minutes.
- Make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.
- be very gentle else there are chances for sabudana to be mashed out.
- Saute till the sabudana become translucent. Taste a few of the cooked sabudana pearls. You should not get a raw taste.
- Once cooked, switch off the heat. Do not overcook as the sabudana can become lumpy and dense.
- Then add 1 teaspoon lemon juice for some tang.
- Add 1 to 2 tablespoons of chopped coriander leaves. If you do not eat coriander leaves then you can skip them. Mix well.
- Serve sabudana ki khichdi hot or warm. While serving you can also garnish sabudana khichdi with a few coriander leaves.
Sabudana Khichdi is best enjoyed with a chutney, you can serve it with green chutney or coconut chutney. For a complete meal, you can serve khichdi with pomegranate raita or boondi raita as well.
A cooling glass of masala chaas or lassi is also perfect to serve with sabudana upma.
Tips and variation
- If you soak sabudana in excess water, then it will turn mushy and sticky.
- additionally, the soaking time of sabudana completely depends on the quality of sabudana. so when you are making it for the first time keep an eye on it.
- If you are using large-sized sago, then soak them overnight in water. 2 hours of soaking is not sufficient for it.
- Potatoes can be boiled, steamed, or fried before adding to khichdi.
- finally, the sabudana khichdi recipe tastes great when prepared with desi ghee.
Also read: Pav Bhaji (step by step)
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