Sabudana khichdi is a 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 most popular during the fasting days or vrats of Hindu festivals like Navratri, Mahashivratri, Ekadashi etc.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 and also 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
- Prestige Omega Deluxe Granite Kadai
- SiliconSpatula
- Borosil Glass Mixing Bowl
Ingredients
- 1 cup Sabudan (sago pearls)
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 10-15 Curry Leaves
- 2 medium Green Chillies , finely chopped
- 1 tsp, grated Ginger
- 3 medium, diced Boiled Potatoes
- ½ cup Roasted Peanut ,coarsely grounded
- Rock Salt To taste
- 1 tbsp Lime Juice
- ¼ cup Coriander Leaves
Instructions
- Take 1 cup of sabudana and rinse it very well in water. Soak sabudana in 1 cup of 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 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, 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.
- 6. Cook it for 4-5 minutes on a medium flame until the potatoes turn slightly crisp and smell aromatic.
- Add coarsely ground Peanuts and Rock Salt (sendha namak). Mix them well.
- 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: 315kcalCarbohydrates: 44gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 171mgPotassium: 511mgFiber: 6gSugar: 1gVitamin A: 138IUVitamin C: 62mgCalcium: 39mgIron: 1mg
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