SABUDANA  KHICHDI

SABUDANA KHICHDI

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Before my marriage my family was very religious and we used to perform many pujas at our home along with lots of fastings/upvas/vrat, for all the festivals like shivratri, navratri, janmashtami, etc., in those days we were supposed to have full meal only once a day that too purely with no onion and garlic, and the first half of the day we used to have fruits and milk based products. Sometimes my Ma ( Mom) used to prepare this yummy ‘Sabudana khichdi’ for all of us to give us energy for the whole day, and I used to love this dish so much that I was ready to fast everyday for having this sabudana khichdi, belive me I am so fond of this dish that I can have it daily apart from consuming it only on fasting days.

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I loved sabudana khichdi, but somehow was unable to get the right texture of this dish, finally after many trials and errors I have cracked the recipe, so today I will be sharing with you all how to make the perfect non sticky sabudana khichdi/ tapioca pearls pilaf, with all the tips and tricks to make the best sabudana khichdi you have ever tasted or made.
It’s a beautiful dish made with tender pearls of sabudana along with some mild spices, boiled potatoes and to give the dish a crunch some roasted peanuts are added, top it with a squeeze of lime and some freshly chopped coriander leaves mmmmmm… just heavenly… It makes a yummy meal for breakfasts, lunch or dinner accompanied with some raita, this is what simple pleasures of life is all about.

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Do try my way of preparing this humble tasty dish and share your feedback if possible would be happy to hear from you all…
Happy fasting…

FullSizeRender_5-minRECIPE FOR SABUDANA KHICHDI:
Ingredients:

  • 1 cup – Sabudana / sago ( I used the big pearls quality)
  • 1 big – Potato boiled peeled and cut into cubes
  • ¼ th cup – Roasted peanuts coarsely powdered
  • ¼ th cup – Roasted peanuts crushed into halves
  • ¼ th tsp –  Jeera seeds (Cumin)
  • ¼ th tsp – Rai seeds (Mustard)
  • 2 to 3 – Green chillies chopped
  • 6 to 8 – Curry leaves
  • 1 ½ tsp – Sugar (or as desired)
  • ¼ th tsp –  Jeera powder (Cumin) (optional)
  • ¼ th tsp – Red chilly powder (optional)
  • 1 tbsp – Lemon juice (or as desired)
  • 1 tbsp – Oil
  • A handful of chopped fresh coriander leaves
  • Sendha namak (rock salt used for fasting) or else normal salt to taste
  • Fresh pomegranate for garnish (optional)

FullSizeRender-minFullSizeRender_1-minMETHOD:

1. Wash the sabudana for 3 to 4 times till all the washing liquid turns clear, then soak it in enough water overnight.

2. In the morning drain the water of the soaking liquid and by keeping in the sieve wash again till the water runs clear, let all the water drain away completely.

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3. Spread the sabudana pearls on a kitchen towel as shown, in single layer and dry it under fan air till all the excess water is dried up and the sabudana doesn’t feel sticky at all (see the notes to get perfect separate soaked sabudana).

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4. Heat a pan preferably a wide nonstick pan add oil then add the jeera and mustard seeds, let them crackle. Add the chopped green chillies and curry leaves.
5. Add the red chilly powder, jeera powder and sendha namak (rock salt), fry for a sec then add the cubed boiled potatoes and fry for 2 to 3 mins.
6. Add the soaked sabudana pearls and stir with light hands, along with it add the roasted peanuts coarsely powdered and sugar toss with light hands (adding the peanuts powder at this stage will help the sabudana pearls to remain separate)
7. Cook for a while when the sabudana pearls are turning transparent that means they are cooked.
8. Add the lemon juice and roasted peanuts crushed into halves mix and switch off the flame. At last add chopped fresh coriander leaves reserving few for garnish.
9. Taste to check the seasoning and adjust accordingly, garnish with more fresh coriander leaves chopped and some fresh pomegranate and serve hot with some cool raita or with some hot tea as you prefer.

FullSizeRender_4-minNOTES:

  1. There are different varieties of sabudana / sago available in the market and according to their size and quality the soaking time varies, so take care of that, I use big pearls of sabudana which requires overnight soaking.
  2. When you squish the soaked sabudana between your fingers it should be soft till inside if not then soak it for some more time, this way you can tell when your sabudana is perfectly soaked.
  3. When soaking the dry sabudana, wash it till the white starch is not seen in the washing liquid preferably wash it 3 to 4 times.
  4. In the morning when you wash the soaked sabudana again, put it in a big metal or plastic strainer and wash it under running tap water with very light hands so that you don’t break the pearls of sabudana, wash till all the white starch is drained off and the water turns clear.
  5. Give enough time for the water to drain off the washed sabudana and then spread the washed sabudana on a dry clean kitchen towel, the kitchen towel will soak all the excess liquid remaining in the sabudana, then dry it under fan air for 1 hr till dry to touch, now you separate pearls of sabudana is ready to cook.
  6. Please don’t use the small pearls variety of sabudana for this recipe.
  7. I use rock salt or as we call it in hindi sendha namak when I cook fasting dishes, but if you are not fasting and want to enjoy this dish for your breakfast then feel free to add normal salt.

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SABUDANA KHICHDI
 
Author:
Recipe type: Break Fast and Snacks Affairs, Fasting Affairs, Veg
Cuisine: Indian
Ingredients
  • 1 cup – Sabudana / sago ( I used the big pearls quality)
  • 1 big – Potato boiled peeled and cut into cubes
  • ¼ th cup – Roasted peanuts coarsely powdered
  • ¼ th cup – Roasted peanuts crushed into halves
  • ¼ th tsp – Jeera seeds (Cumin)
  • ¼ th tsp – Rai seeds (Mustard)
  • 2 to 3 – Green chillies chopped
  • 6 to 8 – Curry leaves
  • 1 ½ tsp – Sugar (or as desired)
  • ¼ th tsp – Jeera powder (Cumin) (optional)
  • ¼ th tsp – Red chilly powder (optional)
  • 1 tbsp – Lemon juice (or as desired)
  • 1 tbsp – Oil
  • A handful of chopped fresh coriander leaves
  • Sendha namak (rock salt used for fasting) or else normal salt to taste
  • Fresh pomegranate for garnish (optional)
Instructions
  1. Wash the sabudana for 3 to 4 times till all the washing liquid turns clear, then soak it in enough water overnight.
  2. In the morning drain the water of the soaking liquid and by keeping in the sieve wash again till the water runs clear, let all the water drain away completely.
  3. Spread the sabudana pearls on a kitchen towel as shown, in single layer and dry it under fan air till all the excess water is dried up and the sabudana doesn’t feel sticky at all (see the notes to get perfect separate soaked sabudana).
  4. Heat a pan preferably a wide nonstick pan add oil then add the jeera and mustard seeds, let them crackle. Add the chopped green chillies and curry leaves.
  5. Add the red chilly powder, jeera powder and sendha namak (rock salt), fry for a sec then add the cubed boiled potatoes and fry for 2 to 3 mins.
  6. Add the soaked sabudana pearls and stir with light hands, along with it add the roasted peanuts coarsely powdered and sugar toss with light hands (adding the peanuts powder at this stage will help the sabudana pearls to remain separate)
  7. Cook for a while when the sabudana pearls are turning transparent that means they are cooked.
  8. Add the lemon juice and roasted peanuts crushed into halves mix and switch off the flame. At last add chopped fresh coriander leaves reserving few for garnish.
  9. Taste to check the seasoning and adjust accordingly, garnish with more fresh coriander leaves chopped and some fresh pomegranate and serve hot with some cool raita or with some hot tea as you prefer.
Notes
1. There are different varieties of sabudana / sago available in the market and according to their size and quality the soaking time varies, so take care of that, I use big pearls of sabudana which requires overnight soaking.
2. When you squish the soaked sabudana between your fingers it should be soft till inside if not then soak it for some more time, this way you can tell when your sabudana is perfectly soaked.
3. When soaking the dry sabudana, wash it till the white starch is not seen in the washing liquid preferably wash it 3 to 4 times.
4. In the morning when you wash the soaked sabudana again, put it in a big metal or plastic strainer and wash it under running tap water with very light hands so that you don’t break the pearls of sabudana, wash till all the white starch is drained off and the water turns clear.
5. Give enough time for the water to drain off the washed sabudana and then spread the washed sabudana on a dry clean kitchen towel, the kitchen towel will soak all the excess liquid remaining in the sabudana, then dry it under fan air for 1 hr till dry to touch, now you separate pearls of sabudana is ready to cook.
6. Please don’t use the small pearls variety of sabudana for this recipe.
7. I use rock salt or as we call it in hindi sendha namak when I cook fasting dishes, but if you are not fasting and want to enjoy this dish for your breakfast then feel free to add normal salt.

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