Blue sabudana khichdi, made from dried butterfly pea flowers and sabudana (or sago (tapioca pearls), is an exotic variation of the simple yet flavourful sabudana khichdi. The blue water extracted from the dried butterfly pea flower imparts a beautiful blue colour to the sabudana(sago pearls), making it more appealing and enchanting. It is a simple, quick, gluten-free and extremely delicious delicacy. Sabudana khichdi is a traditional and popular Indian dish made from soaked sabudana or sago (tapioca pearls), potatoes, roasted peanuts, fresh curry leaves and a few spices. This famous recipe is the most prevalent dish during fasting days or Hindu festivals like Navratri, Mahashivratri, and Ekadashi. Sago (tapioca pearls), also known as sabudana in Hindi, which is sold in the market as small bead-like balls, is a processed and easily digestible food made of starch and a rich source of carbohydrates. It is a plant-based food that is gluten-free.Sabudana khichdi is full of flavours. It is made with minimal spices but still tastes so good. It has the freshness of curry leaves and coriander leaves, the crunch of roasted peanuts and a zing of zesty lemon juice.Sabudana khichdi is a well-balanced food during vrats or fastings. This khichdi keeps you full and energised for a long time. Serve it as it is or with curd or chutney.
Utensil and Tools
- Faber Hobtop
- 2 Borosil Glass Mixing Bowl
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
- Mortar and Pestle
Ingredients
- 12 Dried Butterfly Pea Flower (Aprajita flower)
- 1+ ¼ cup Water
- 1 cup Sabudana (Tapioca pearls or sago)
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 sprig (10-15) Curry Leaves
- 2 medium Green Chillies , finely chopped
- 1 tsp Ginger , grated
- 2 medium Boiled Potatoes , diced
- ⅓ cup Roasted Peanuts
- 2 tbsp Desiccated coconut (Optional)
- Rock salt to taste Sendha Namak
- 1 tbsp Lime juice
- 2 tbsp, heaped Coriander Leaves , finely chopped
- Fried Peanuts For garnishing
Video
Instructions
- Firstly, take a saucepan and add 1 and ¼ cups of water. Let the water come to a boil, and then add dried butterfly pea flowers. Turn the flame to medium and boil it for 2 minutes. Turn off the flame, cover the saucepan with a lid and let it steep for 4-5 minutes. Strain the blue colour water and discard the flowers. Let the water cool down completely.
- Add ⅓ cup of roasted peanuts to a mortar & pestle. Crush the peanuts coarsely. You can also coarsely grind the peanuts in a grinder on pulse mode. Do not make a fine powder of peanuts. Keep it aside.
- Take 1 cup of sabudana and rinse it well 2-3 times in water. Soak sabudana in the cooled blue water overnight or for 5 hours minimum.
- After 5 hours, check if the sabudana has soaked well enough and softened by pressing some pearls. If it is mashed easily, it means it is perfectly soaked. If you feel some hardness in the centre of the pearls, then add a few tablespoons of water to the bowl. Cover and leave to soak for another 30 minutes.
- Drain the soaked sabudana in a colander and set it aside.
- Heat the ghee in a Pan or kadhai, then add Cumin Seeds, Curry Leaves, Green Chillies (chopped) and grated ginger. Saute them for a few seconds on a medium flame.
- Add boiled potatoes and mix them well.
- Cook it for 4-5 minutes on a medium flame until the potatoes turn slightly crisp, change colour to golden brown around the edges and smell aromatic.
- Add coarsely ground Peanuts, desiccated coconut (optional) and Rock Salt (sendha namak). Mix them well. (Note: you can use freshly grated coconut instead of desiccated coconut. If you don’t want to add coconut, skip it; it’s optional.)
- Add the sabudana. Mix it well and cook it on low flame for 4- 5 minutes. sabudana khichdi is cooked when the sabudana loses its opaqueness and becomes translucent. Don’t overcook as they might become lumpy and hard.
- Turn off the heat and add lemon juice and chopped coriander leaves. Mix it well.
- Sabudana Khichdi is ready to serve. Serve it hot or warm as it is, or you can serve it with curd or green chutney.
Nutrition
Calories: 370kcalCarbohydrates: 53gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 194mgPotassium: 610mgFiber: 7gSugar: 2gVitamin A: 528IUVitamin C: 38mgCalcium: 40mgIron: 2mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
