Sabudana khichdi

Sabudana khichdi is one of the most popular dish that made during fasting days (Vrat days) or during upwaas. This is fairly common recipe in a Maharashtrian household. We love sabudana khichdi as a breakfast, lunch or even dinner. Fasting or no fasting Sabudana khichdi can be devoured anytime. Tender tapioca (Sago) Pearls, laced with crunchy peanut powder, potatoes with a dash of sugar and lemon juice. A perfect blend of taste and texture.

My Mother-in law makes the best Sabudana khichdi. It is one of my favorite things that she makes. She sometimes adds chilies along with the peanuts while grinding them and this makes the Khichdi even more delicious. But if you are making it for young kids add the chilies in the tempering so that they can be taken out before serving.

One of the main reasons why sabudana is eaten during fast because they are rich in energy.Super filling too.

How long to soak the Sabudana?

Depending upon the type of sabudana you get, you need to adjust the time of soaking the sabudana. Some need to be soaked for overnight while some can be ready in just soaking for 5-6 hours.Read the package for instructions.

How much water to add?

If you soak Sabudana in excess water, it may turn to be mushy and sticky. An important step before soaking the sabudana is rinsing it in water to get rid of all the excess starch. I usually wash the sabudana in a colander and under the running cold tap water until the water runs clear. To soak the sabudana, I use just enough water to cover the sabudana. Around 1/4 inch more than the Sabudana level would work just fine.

To check if the sabudana has been properly soaked, you can press it between your thumb and index finger. You should be able to smash it easily and the sabudana should not be sticky at all.

How to make peanut powder?

Heat a kadai or a frying pan on a medium – to low flame and add peanuts to it.  Keep stirring often and roast the peanuts till they become crunchy. When you see the peanut skins getting browned or charred it is ready. Switch off the flame and keep and let the peanuts to cool. You can remove the peanut skins if you want or use it the way it is .Add the cooled roasted peanuts in a small grinder jar or blender and powder the peanuts coarsely.

NEED MORE SABUDANA RECIPES?

My mom’s specialty – Sabudana Ladoos are a must try. Easy to make and super delicious.

Sabudana khichdi

Recipe by Samrudhi MaheshCourse: Fasting foodCuisine: MaharashtrianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Make the perfect Sabudana Khichdi

Ingredients

• 250 grams Sabudana

• water as required, to soak sago

• 1 potato – medium-sized (boiled)

• 100 grams Peanut powder

• 8 to 10 curry leaves

• 3-4 green chili – chopped

• 1 tablespoon cumin seeds

• 3 tablespoons ghee

• 1 tablespoon sugar or as required

• 1 teaspoon lemon juice (optional) or as required

• Salt or (sendha namak) as required

• chopped coriander leaves – optional

• ¼ cup grated fresh coconut – optional

Directions

• Rinse sabudana very well in water and soak it overnight or for 3 to 5 hours.
• Next day drain the sabudana very well and keep aside in a bowl.
• In a bowl, add the soaked sabudana, boiled cubed potatoes, peanut powder, sugar, salt and mix well but gently.
• Now in a pan, heat ghee or oil . Fry the cumin first till they crackle and get browned.
• Add the curry leaves and green chillies and saute for a minute.
• Add the sabudana mixture. Keep on stirring often on a low flame for approx 4 to 6 minutes.
• When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
• Switch off the flame and add lemon juice and chopped coriander leaves. You can even add some grated fresh coconut on top.
• While serving garnish with a few coriander leaves and drizzle with some lemon juice.

Notes

• Do not cook the sabudana for long it can become lumpy.
• You can use grated Ginger too if it is allowed in your fasts.
• Grated fresh coconut is optional.

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SUGGESTED SERVINGS:

Serve sabudana Khichdi along side with curd.

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