Sabudana Khichadi

  Oct 17, 2020 |   Jyoti Gupta |
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  • 6 serves
  • 05h:30m prep
  • 00h:15m cook

It’s mostly made during fasting / vrat / upvaas season like Navratri, Shivratri, Ekadashi but not limited to the same. Sabudana khichdi makes an appetizing and filling breakfast, lunch, dinner, or a snack and with a few minutes of pre-preparation, this delicious meal comes together in a flash.

  • Sabudana/Sago/Tapioca – 2 cup
  • Water – 2 cups
  • Roasted Peanut – 1/2 cup
  • Potato – 2 medium
  • Green Chillies – 2
  • Curry Leaves – 1 sprig
  • Cumin Seeds – 1 tsp
  • Lemon Juice – 1 tsp
  • Cilantro – few sprigs
  • Ghee/Oil – 2 tbsp
  • Rock Salt (Sendha Namak) – to taste
Cooking Instructions
  1. Place Sabudana in a colander. Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
  2. In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level. Soak covered for 5-6 hours, preferably overnight. Sabudana will fluff up after soaking. Drain off excess water if any before cooking.
  3. Roast Peanut (if using raw peanuts) de-skin and powder coarse in a mixer or blender.
  4. I just crush a little and have a coarse powder (like to bit peanuts while eating).  But if you want go ahead and make peanuts into fine powder choice is yours. )
  5. Chop green chills, peel the potato and dice it.
  6. In a wok or pan heat ghee/oil add cumin seeds and allow it to crack.  Add curry leaves, green chilies and saute for 30 seconds. Now add potato, cover, and cook until potato gets tender.
  7. Now add sago, peanuts mix well, and cook with the lid on for 5-7 minutes on medium flame.  Add salt, cilantro, lemon juice toss well, and cook for a more minute. 
  8. Our sabudana khichadi is ready. Serve warm with chilled yogurt.

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