Delicious Sabudana Khichdi recipe

Delicious Sabudana Khichdi recipe

Sabudana Khichdi is one of an easy snack popular among the people from Gujarat, Maharashtra, Karnataka and Rajasthan. It is considered to be the most popular recipe during Hindu fasting or Vrat. It is usually prepared during the fasting days like Mahashivaratri, Navratri and Chaitra Navaratri or Ekadashi. Tapioca pearls, chopped potatoes and peanuts are the essential ingredients used in this recipe. Spicy flavour is achieved with the use of sliced green chillies. The presence of curry leaves and few drops of lemon juice combine well with the flavour of roasted peanuts and cumin seeds. The use of desiccated coconut pieces would increase the flavour and provides a crunchy experience. Have a look at the ingredients used and the preparation of tasty Sabudana Khichdi.

Ingredients used for making Sabudana Khichdi

• ¾ cups of Sabudana / Tapioca pearls / Sago
• 1½ tablespoon of oil
• 2-3 green chillies (finely chopped)
• ½ teaspoon of cumin seeds
• 1-2 sprigs of curry leaves
• 1 medium sized potato (chopped into small pieces)
• Rock salt for taste
• 2 tablespoons of roasted and crushed peanuts
• 1 teaspoon of lemon juice
• 1 tablespoon of Desiccated coconut
• ½ teaspoon of sugar (optional)
• 2 sprigs of coriander leaves / Cilantro

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Preparation of Sabudana Khichdi

• Wash the sabudana in clean water for 2-3 times. Soak it overnight or for 3-4 hours in clean water. (Soaking time of sabudana depends on its variety, each variety has different soaking time)
• After soaking it in water for 8-9 hours (time depends on different variety), sabudana pieces gets swelled to almost 3 times its previous size.
• Check whether the sadudana pieces are properly soaked. Crush a single sabudana piece in between your fingers. If it gets mashed easily, without any effort, we can conclude that the sabudana pieces are perfectly soaked.
• Drain it for 10 minutes as it would remove the excess water and avoids the stickiness.
• Use a medium flame and heat some oil in a pan. When it is hot, add the cumin seeds and saute it for few seconds.
• Now, add the green chillies and the curry leaves. Saute it for 20-30 seconds.
• Add the chopped potato pieces and the rock salt for the taste. Mix it really well.
• Cover the pan with the lid and cook it till the potatoes are cooked.
• Now, add the crushed peanuts and the desiccated coconut pieces. Mix it thoroughly and cook it for few minutes.
• Finally, add the drained Sabudana pieces. Sprinkle some water on top.
• Continue cooking. Once the sabudana pieces become soft and attain a transparent texture, add some lemon juice and sugar for the taste.
• Mix it well and transfer it to a serving bowl. Garnish it with chopped coriander leaves.
• Serve it hot.