Sabudana Khichdi
Sabudana khichadi is an Indian dish made from soaked sabudana. It is typically prepared in the Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan, and Gujarat. It is usually made during fasting days like Navratri, Mahashivratri, and Ekadashi. This recipe follows the Maharashtrian style of making sabudana khichdi, and it is loaded with carbohydrates and proteins.
Please watch the video on how to prepare a non sticky Sabudana Khichdi.
Non-Sticky Sabudana Khichdi – Authentic Maharashtrian Style
Ingredients
- 1 Cup Sabudana [Sago]
- 1 Cup Water
- 1 Cup Peanut
- 2 – 3 Tbsp Oil
- 1 Tsp Mustard seeds
- 1 Tsp Cumin ( Jeera) seeds
- 1 Tsp Turmeric powder
- 8-10 Curry Leaves
- 3-4 Chopped Green Chillies
- 1 Cup Cubed Boiled Potatoes
- 1 Tsp Salt
Instructions
- Rinse Sabudana 3-4 times in running water until all the starch is washed away. You can use a colander while rinsing.
- In a glass bowl, add 1 cup of fresh water just to submerge the pearls and soak them for 3 hours.
- After 3 hours, sabudana is all puffed up with no water and is soft and non-sticky. In case you see some water, using a strainer or colander, strain all the water from the sabudana pearls. Do check if the Sabudana can be smashed by pressing a pearl with your fingers.
- Dry roast the peanuts until you see that the skin gets brown, and peels off easily. Keep the peanuts aside to cool.
- Coarsely grind 5 – 6 Tbsp of roasted peanuts.
- Add the peanut powder to Sabudana, then mix well and keep aside.
- Set a pan on medium-high heat, and add oil/ghee, mustard seeds, cumin seeds (jeera), turmeric powder, roasted peanuts, curry leaves, and chopped green chillies, then sauté it on a medium flame for 1-2 minutes.
- Add cubed boiled potatoes and salt, and mix well. Continue to sauté it for a minute.
- Add puffy pearls, then combine well and close the pan. Allow it to cook for 5-8 mins on a medium-low flame (stir occasionally).
- Cook for another 3- 4 minutes with the lid open (this is to avoid water vapor deposit from the lid).
- Once it is perfectly cooked, switch off the flame, and garnish it by adding freshly chopped coriander leaves and some freshly squeezed lemon juice.
- Your Sabudana khichdi is ready to be served hot!
Video
Notes
- While soaking, add water just to submerge the pearls and soak them for 3 hours.
- After soaking, make sure to check if the sabudana can be smashed by pressing a pearl with your fingers.
- At the end of cooking, make sure to keep the lid open for 3- 4 minutes and stir occasionally (this is to avoid water vapor deposit from the lid).