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. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, Sabudana Khichdi is 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 Khichdi is Maharashtrian style recipe, cooked with potatoes and crushed peanuts. Usually people prefer to have sabudana khichdi while fasting. But it can be eaten for breakfast too.

While I was kid, my mom and granny used to make Sabudana Khichdi 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 stared 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
• 2 medium Sized Potatoes
• ¼ cup Crushed Roasted Peanuts
• 2-3 Green Chili Chopped
• 5-6 Curry Leaves
• ½ tsp Cumin Seeds
• ¼ cup Chopped Coriander Leaves
• 1 Lemon Juice
• ¼ Grated Fresh Coconut(optional)
• 1-2 tbsp Oil
• 1-2 tsp Sugar
• Salt
• Fresh Pomegranate Arils for Garnishing (optional)

Method:

1. Wash and drain sabudana, then add 1 cup of water and soak it for 4-5 hours or overnight.
2. Peel potatoes and cut it into small cubes, then wash, drain and keep aside.
3. Heat oil in kadhai, add cumin seeds, curry leaves, chopped green chili and chopped potatoes.
4. Add little salt, sauté it, cover it and cook it till cooked or 3-4 minutes.
5. Add crushed peanuts, sugar, chopped coriander leaves and stir it for few seconds.
6. Add soaked sabudana, lemon juice, salt, grated coconut, mix it well and cover it for 2-3 minutes on very low flame.
7. Switch of the flame immediately after 2-3 minutes, leave the cover lid for 1 minute and then mix it. Do not overcook it, otherwise it will become chewy and sticky.
8. Sabudana Khichdi is ready, garnish it with pomegranate and serve hot fresh with dahi (yogurt) or peanut chutney…. and enjoy the taste.

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 moister in soaked Sabudana, then drain it again and keep aside for few minutes till dry.
• Do not overcook Sabudana after mixing in cooked potatoes mixture, else it will become sticky.

Sabudana Khichdi

 

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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

Ingredients

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

Instructions

1. Wash and drain sabudana, then add 1 cup of water and soak it for 4-5 hours or overnight.
2. Peel potatoes and cut it into small cubes, then wash, drain and keep aside.
3. Heat oil in kadhai, add cumin seeds, curry leaves, chopped green chili and chopped potatoes.
4. Add little salt, sauté it, cover it and cook it till cooked or 3-4 minutes.
5. Add crushed peanuts, sugar, chopped coriander leaves and stir it for few seconds.
6. Add soaked sabudana, lemon juice, salt, grated coconut, mix it well and cover it for 2-3 minutes on very low flame.
7. Switch of the flame immediately after 2-3 minutes, leave the cover lid for 1 minute and then mix it. Do not overcook it, otherwise it will become chewy and sticky.
8. Sabudana Khichdi is ready, garnish it with pomegranate and serve hot fresh 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 moister in soaked Sabudana, then drain it again and keep aside for few minutes till dry.
• Do not overcook Sabudana after mixing in cooked potatoes mixture, else it will become sticky.

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