Sabudana Khichdi Recipe
Sabudana is also known as tapioca or sago. It is a starch extracted from the roots of tapioca. Later it is processed into pearl-like spears. It is also known as sago, saksak, rabia and sagu in various parts of the world.
It contains high amount of carbohydrates & gives cooling effect to the body.In India normally it is taken during fast as well as illness, because it is an energy booster.
It is easy to digest & prevents constipation. A recipe of sabudana with vegetables & peanuts makes it a good option for pregnant women.
Sabudana Khichdi is an Indian dish made from soaked sabudana. It is a dish of choice in case of ‘fast’ during Janamashtmi, Navratri, Shivratri, ekadashi etc.
But you can also eat it as breakfast or light dinner also. Typically it is prepared in Indian states like Gujarat, Karnataka, Utter Pradesh, Madhya Pradesh, Rajasthan etc.
All have different recipes of preparing Sabudana Khichdi. Today we are going to prepare Gujarati style delicious sabudana Khichdi. It is prepared with potatoes, peanuts, spices, fresh curry leaves & of course sago.
Let’s make non-sticky and delicious sabudana Khichdi. Enjoy Cooking!
- Soaking time – 4 to 5 hours
- Preparation time – 5 to 7 minutes
- Cooking time – 10 minutes
- Serves – 3 to 4 person
Ingredients to make Sabudana Khichdi:
- 1 cup sabudana
- 2 to 3 potatoes
- 2 tablespoon oil
- ½ tea spoon cumin seeds
- 1 tea spoon finely chopped green chili
- Fasting salt as per taste (Sindhav salt/rock salt)
- 1 table spoon caster sugar/powder sugar
- 2 tea spoon red chili powder
- 1 tea spoon lemon juice
For garnishing:
- Pomegranate seeds
- Freshly chopped coriander
- Fried potato chips - Farali chevdo
- Roughly crushed masala peanut
Method to make Sabudana Khichdi:
- Wash and soak sabudana in 1 cup tap water. Always soak them in a wide bowl. (Make sure to wash for 3 to 4 times to remove extra starch from it.) Add few drops of cooking oil while soaking to prevent stickiness.
- Stir occasionally and add a spoonful of water if needed. After 4 to 5 hours, check the sabudana, it will be soft.
- Wash and peel potatoes and chop them in small size.
- In a frying pan heat oil and add cumin seeds. When they crackles add green chili and potatoes.
- Stir and add some fasting salt. Make sure to add salt for potatoes only. (Always put gas on small flame at the time of tempering.) Cover and cook for 4 to 5 minutes.
- Meanwhile take sabudana in a flat plate and add salt, sugar, lemon juice & red chili powder to it. Mix well.
- When potatoes are cooked add sabudana mixer to it. Mix well and cook for 1 to 2 minutes only to prevent stickiness.
- Sabudana will look like transparent white pearls after cooking.
- When cooked, transfer it to serving bowl and garnish with Pomegranate seeds, chopped coriander, Fried potato chips - Farali chevdo, roughly crushed masala peanuts.
Hot and tempting Sabudana ni Khichdi is ready to serve.
Sabudana Khichdi Tips:
· In case you are in hurry soak sabudana in Luke warm water. It will take 1 to 1 ½ hour to soak. But stirring occasionally is compulsory on both the method.
- For early morning cooking, you can soak it overnight also.
- Always try to take non-stick or thick pan to prevent sticking.
