Sabudana khichdi is a dish made of tapioca pearls known as sago. It is one of the most common foods made in the states of Maharashtra, Gujarat, Madhya pradesh and Rajasthan. It is also consumed during Hindu religious fasting. Sabudana is high in carbohydrates and can boost energy quickly. It has no other nutrition, so a good amount of peanuts and potato are used to add up protein and other nutrients to this dish.
sago is also used to make sabudana kheer, upma,ladoo sabudana vada. This sabudana khichdi recipe can be had while fasting during Navratri, shivratri or other religious fastings.
Step by step photos on how to make sabudana khichdi
1. Wash sago at least twice. Soak them in a wide bowl adding water just enough to immerse them. Do not soak them in lot of water. Set aside for 2 to 4 hours.
2. They absorb water and almost double in size. You can press a sago pearl and check if it is hard inside. If it is still hard, it has to soak for a little longer. When they are soaked, drain them completely. Refer the notes in the recipe below, if you have a problem with sago turning sticky.
3. Meanwhile dry roast 2 tbsp peanuts until golden. Cool them and remove the skin.
4. Powder them coarsely in a blender.
4. Heat oil or ghee in a pan. Add cumin and allow to crackle. Add curry leaves and green chilies. Saute for 1 to 2 minutes. You can also add few peanuts now and saute until golden.
5. Add cubed potatoes and saute for a minute.
6. Cover and cook on a low flame until potatoes are soft cooked.
7. Add drained sabudana, crushed peanuts, sendha namak (rock salt) and coconut.
8. Mix everything well and saute for about 3 to 4 minutes. By then the sago turns transparent. Add some coriander leaves and lemon juice. I also added few more peanuts.
Serve hot or warm. It can be served with plain yogurt.
Sabudana khichdi recipe below
- half cup sabudana / sago
- 2 tbsp. peanuts
- 1 tbsp ghee or oil
- ¼ to ½ tsp cumin
- few curry leaves
- 1 green chili chopped
- 1 small potato cubed
- 1 tbsp. grated coconut
- few coriander leaves chopped
- half tsp lemon juice
- sendha namak (rock salt)
- Rinse sabudana in water and soak them in a wide bowl with water just enough to cover them.
- Allow to soak for 2 to 4 hours depending on the type of sabudana used. Drain them completely.
- Heat ghee of oil in a pan, add cumin, green chilies and curry leaves.
- When the cumin begins to splutter, add cubed pototo and saute for a minute.
- Cover and cook until done.
- Add powdered peanuts, sabudana, rock salt, and coconut.
- Stir all together and saute for 3 to 4 minutes or until transparent. Overcooking can make them sticky.
- Add chopped coriander leaves.
There are so many varieties of sabudana available in market. Some need to be soaked for 6 hours to over night while there are varieties that may need just 2 hours for soaking. You will have to experiment with your variety.
If you have a trouble with sabudana turning sticky. Drain them completely after soaking and spread them on a plate for about 30 minutes. You can also add a tsp of melted ghee or oil to the soaked sago and toss before adding to the pan.
Use enough oil or ghee for seasoning else they may stick to each other due to lack of grease