Sabudana Khichdi Recipe| How to make Sabudana Khichdi - by foodogger

 

Sabudana Khichdi Recipe

Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten-free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi.

 

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Snacks

Cuisine: Maharashtrian

Diet: Vegetarian

Difficulty Level: Moderate

 

Servings: 3

 

Calories: 539kcal

 

Author: foodogger

Ingredients

• 1 cup sabudana - sago or tapioca pearls, 150 grams
• water as required, to soak sago
• 2 potatoes - medium-sized
• ½ cup roasted peanuts
• 8 to 10 curry leaves - optional
• 1 teaspoon grated ginger - optional
• 1 green chili - chopped
• 1 teaspoon cumin seeds
• ¼ cup grated fresh coconut - optional
• ½ to 1 teaspoon sugar or as required
• ½ to 1 teaspoon lemon juice (optional) or as required
• 3 tablespoons peanut oil or ghee
• rock salt (edible and food grade) (Sandra namak) as required
• 1 to 2 tablespoons chopped coriander leaves - optional

Instructions

Preparation

• Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
• The next day drains the sabudana very well and keeps it aside in a bowl.
• Boil the potatoes and when warm peel and chop them.
• In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
• Mix the coarsely powdered peanuts, salt, and sugar with the drained sabudana.

Making sabudana khichdi

• Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
• Now add the curry leaves and green chilies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped. 
• Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.
• Add the sabudana. 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.
• Don't overcook as they might become lumpy and hard.
• Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
• While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top. 
• Serve sabudana ki khichdi hot or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients.

Notes

1. Rinse the sabudana pearls very well in water.
2. Depending on the quality of sabudana you soak them in less or more water or for less or more time. If the sabudana is not soaked properly and if the center is hard then it won't cook well. For a good texture and taste in the khichdi, the soaked sabudana has to be softened really well.
3. After the sabudana pearls are soaked well, drain all the water very well. If there is any water left then this sago khichdi will become pasty or mushy.
4. Potatoes can be boiled, steamed, or fried and then added to sabudana khichdi. I generally boil or steam the potatoes.
5. You can skip green chilies and coriander leaves if you want.
6. For Hindu fasting during Ekadashi, Navratri, Mahashivratri, please add edible rock salt (sandhya namak) in the sabudana khichdi.
7. The recipe can be halved or doubled easily.

Nutrition

Calories: 539kcal | Carbohydrates: 69g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Sodium: 946mg | Potassium: 787mg | Fiber: 6g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 71.6mg | Calcium: 94mg | Iron: 6.4mg