Sabudana Khichdi

Tapioca pearls (commonly called ‘sabudana/sago‘ in India) are a very good source of carbohydrates. Most people in India eat sabudana on fasting days (as a vrat staple). But nowadays people enjoy various sabudana dishes in breakfast, snacks, lunch and dinner.

I didn’t ever make Sabudana Khichdi up until a few months ago. It all happened with my husband’s craving and then subsequent request; and so I took the plunge and made it. Thereafter I have experimented with many variations, and have finally zeroed it on the best one. Both my angels were also not into sabudana khichdi before, but now they both enjoy it as well.

I like sabudana khichdi a little moist but not mushy. The most important thing to make the perfect sabudana khichdi is the soaking and drying of the sabudana pearls. If you soak the sabudana for long time then your sabudana khichdi will become mushy and sticky; but if you soak it for less time it will feel hard and chewy. So always check your sabudana variety and soak it accordingly.

Tapioca (sabudana) and peanut makes this dish very healthy as it is a good combination of carbohydrates and protein.

So let’s make the healthy and tasty Sabudana khichdi.

The ingredients for Sabudana Khichdi are:

  • Sabudana: 1 cup
  • Peanuts: 4 Tbsp
  • Potato: 1
  • Green chilli: 3
  • Curry leaves: 8-10
  • Cumin seeds: 1 tsp
  • Lemon juice: 1 tsp
  • Salt:  as per taste
  • Oil: 2Tbsp
  • Coriander leaves (optional): for garnishing

Method:

Wash the sabudana in cold water 3- 4 times till the water becomes clear.

Now soak the sabudana in enough water for 1 hour or more. Soaking time is usually different for each variety, some varieties will need more time and some will need less time to become soft.

If you are soaking the sabudana for the first time then check after 45 minutes, whether it has gotten soft or need more time to be soaked. And then check after every 15-20 minutes to ascertain how much time your particular sabudana variety requires to get softened.

To check if sabudana is soaked properly, just take a sabudana pearl and press it in between your finger and thumb. If it is soft, it will get mashed easily; which means soaking stage is  complete.

Now drain all the water of the sabudana and keep it in a big sieve/colander for 5 minutes so that all the extra water gets drained off.

Then dry the sabudana on kitchen/paper towel for another 30 minutes.

Meanwhile, dry roast the peanuts in a pan and let it cool for few minutes. After that grind the peanuts coarsely (not powdered) in a grinder.

Now take the dry sabudana in a big bowl and add coarsely grinded peanuts and salt. Mix it well.

Heat oil in a pan, add cumin seeds and let it crackle; then add curry leaves, green chilli and saute for few seconds and add small cubes of potatoes in it. Let it cook covered on medium flame for couple of minutes.

Once the potatoes get cooked, add the sabudana-peanut mixture in it and saute continuously till all the sabudana becomes transparent; it should take about 3-5 minutes.

Now add lemon juice, coriander leaves and mix it well; switch off the gas. Your delicious Sabudana Khichdi is ready to be relished!

 Insider Tips/ Finer Points:

  • Soaking time for sabudana is different for each variety, so always be careful and check how much time your sabudana variety takes to get soft.
  • Drying the sabudana is also important. If there is water in the sabudana pearl then it get sticky and form lumps. So always make sure that you dry the sabudana pearls properly.
  • If you want your Sabudana Khichdi to bit more moist then dry the sabudana pearls for less time.
  • You can also make this Sabudana Khichdi in ghee (clarified butter) instead of oil.
  • You may adjust the spices according to your taste.
  • I don’t use red chilli powder in my Sabudana Khichdi but if you like, you may use it.

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