Sabudana Khichdi is a popular Indian dish during fast made from soaked Sabudana or Sago or Tapioca Pearl. It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a “fast” during Shivratri, Navratri, or a similar Hindu religious occasion.

This Sabudana dish is Maharashtrian style recipe, cooked with potatoes and crushed peanuts. Usually people prefer to have while fasting. But it can be eaten for breakfast too.

While I was kid, my mom and granny used to make during fasting and mainly prepared only for them, not for kids and we used to get everyday boring food like dal rice or roti Sabji. However, I had been also started fasting with them just to eat Sabudana Khichdi, only the difference is, while they were eating once a day I used to eat whole day. Means, you just imagine how much I like Sabudana Khichdi since I was kid. I am sure you gonna also love it.

Ingredients:

• 1 ½ cup Sabudana/Sago
• ½ cup Crushed Roasted Peanuts
• 1-2 tsp Sugar
• Salt
• ½ Lime Juice
• 2-3 Medium Sized Potatoes
• 2-3 Green Chili Finely Chopped
• 2-3 tbsp Oil/Ghee
• 5-6 Curry Leaves
• 1 tsp Cumin Seeds
• 1 tsp Grated Ginger
• 2-3 tbsp Roasted Whole Peanuts(opt.)
• ¼ cup Chopped Coriander Leaves
• ¼ Grated Fresh Coconut(optional)
• Fresh Pomegranate Arils for Garnishing (optional)

Method:

1. Wash and drain sabudana, then add enough water, cover with water until top surface of sabudana, cover with lid and keep aside to soak it at least for 5-6 hours or overnight.
2. Once sabudana soaked enough, add crushed peanuts, lemon juice, salt, sugar, and  mix it well. Keep aside.
3.Peel potatoes and cut it into small cubes, then wash, drain and keep aside.
4. Heat oil or ghee in a kadhai, add cumin seeds, curry leaves, and chopped potatoes.
5. Add little salt, sauté it, cover it and cook it until tender but not soft. Check in between while cooking.
6. Add green chilies, ginger, whole peanuts and stir it for 1-2 mins.
7. Add sabudana mixture, mix it well, cover the lid and cook on low flame for 3-4 minutes. Do not overcook it, otherwise it will become chewy and sticky.
8. Sabudana Khichdi is ready, garnish with chopped coriander leaves, fresh grated coconut, top with pomegranate and serve hot with dahi (yogurt) or peanut chutney…. and enjoy.

Tips:

• Do not add too much water in Sabudana while soaking, otherwise it will lose their shape or break and it will not come out like pearls.
• If there is water moisture in soaked Sabudana, drain it and spread it over kitchen towel for 20-25 mins.
• Do not overcook Sabudana after mixing in cooked potatoes mixture, else it will become sticky.

Sabudana Khichdi

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Sabudana Khichdi is a popular Indian dish during fast made from soaked Sabudana or Sago or Tapioca Pearl. Sabudana Khichdi is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat.

Author: Binjal Pandya

Recipe type: Appetizer

Cuisine: Indian

Serves: 3-4

Ingredients

• 1 ½ cup Sabudana/Sago
• ½ cup Crushed Roasted Peanuts
• 1-2 tsp Sugar
• Salt
• ½ Lime Juice
• 2-3 Medium Sized Potatoes
• 2-3 Green Chili Finely Chopped
• 2-3 tbsp Oil/Ghee
• 5-6 Curry Leaves
• 1 tsp Cumin Seeds
• 1 tsp Grated Ginger
• 2-3 tbsp Roasted Whole Peanuts(opt.)
• ¼ cup Chopped Coriander Leaves
• ¼ Grated Fresh Coconut(optional)
• Fresh Pomegranate Arils for Garnishing (optional)

Instructions

1. Wash and drain sabudana, then add enough water, cover with water until top surface of sabudana, cover with lid and keep aside to soak it at least for 5-6 hours or overnight.
2. Once sabudana soaked enough, add crushed peanuts, lemon juice, salt, sugar, and mix it well. Keep aside.
3. Peel potatoes and cut it into small cubes, then wash, drain and keep aside.
4. Heat oil in kadhai, add cumin seeds, curry leaves, and chopped potatoes.
5. Add little salt, sauté it, cover it and cook it until tender but not soft. Check in between while cooking
6. Add green chilies, ginger, raw peanuts and stir it for 1-2 mins.
7. Add sabudana mixture, mix it well, cover the lid and cook on low flame for 3-4 minutes. Do not overcook it, otherwise it will become chewy and sticky.
8. Sabudana Khichdi is ready, garnish with chopped coriander leaves, fresh grated coconut, top with pomegranate and serve hot with dahi (yogurt) or peanut chutney…. and enjoy the taste.

Notes

Do not add too much water in Sabudana while soaking, otherwise it will lose their shape or break and it will not come out like pearls.
If there is water moisture in soaked Sabudana, drain it and spread it over kitchen towel for 20-25 mins.
Do not overcook Sabudana after mixing in cooked potatoes mixture, else it will become sticky Sabudana after mixing in cooked potatoes mixture, else it will become sticky.

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