Sabudana Khichdi is an Indian dish made of sabudana, potatoes, peanuts and
some herbs. It is made usually in vrat like navratras. This khichidi is prepared from sago
which is tapioca starch or cassava starch white granules, available in three sizes – small, medium and large. Very light and easy to digest, and is said to be good for diabetic patients.
This is an easy and tasty snack and a good recipe to be made during fasting days but it requires little experience to make a khichdi in which the sabudana pearls are not sticking or have become lumpy.
It’s high in carbs, yet low in fat, making it a healthier choice for weight gain.
It helps you to avoid adverse effects associated with eating too much fat, such as the
increased risk of heart disease.
it is generally prepared with a combination of rice and a choice of lentil options to make
a comfortable and filling meal. yet it is made with other types of ingredients too and one
such popular choice is tapioca pearls to make a healthy khichdi recipe.
Sabudana Khichdi – Hara Bhara Kabab | Pav | Penne Pasta | Poha
Sabudana khichidi, a vrat ka khana (fasting food) and popular breakfast food, purely because of its simplicity and flavor. Softened medium sized sago pearls are combined with coarsely powdered
roasted peanuts and sugar and constantly tossed in a seasoning of curry leaves, green chilis
and cumin on a low heat. Potatoes are also added to enhance the flavor. Simple hearty food at its best that is flavorful and filling!
Tips : Soaking time may differ from different types of sabudana pearls. hence you may have
to play with it once or twice to get the correct soaking time. With the addition of peanuts, you may also add cashew nuts, almonds and walnuts. The recipe is made with less amount of water and
ends up with almost no moisture. hence it is recommended to serve it immediately once it is prepared.
Sabudana Khichdi
Ingredients
- 1 cup sago (sabudana)
- 1 medium potato boiled
- 2 tablespoon peanuts
- 2 tablespoon ghee
- ½ teaspoon cumin seeds (jeera)
- 6-8 curry leaves
- 1 green chili or to taste
- 1/3 teaspoon sendha namak
- 2 tablespoon coriander leaves finely chopped
- 1 tablespoon lemon juice
Instructions
- Wash sabudana well till the extra starch is removed.
- Soak sabudana in ¾ cup water and soak for 3-4 hours.
- Check sabudana for softness if still not soft then leave it for another 2-3 hours.
- Now tranfer sabudana to a colander or sieve.
- Put the peanuts in pan and dry roast until it changes color.
- Heat ghee in a pan.
- Add cumin seeds, chillies and curry leaves. Saute and add boiled tomatoes.
- Saute for 1 minuntes and add salt.
- Add sabudana, mix well. Keep the gas flame to high. Saute for 2-3 minutes till the sabudana becomes transparent.
- Add lemon juice, coriander leaves and peanuts.
- Mix well and put off the flame.
