Sabudana Khichdi

Sago Pearls

It is usually made during fasting days like Navratri or Mahashivratri or Ekadashi. It is an easy snack and is a good recipe also its one of my most favrourite snack. Please Note When you make the sabudana khichdi you need to adjust the soaking time as per the type of sago pearls. For some pearls 2 to 3 hours is fine. For some you don’t even need to soak in water. Just cover the pearls with water for some time and you are done. So do soak the sabudana pearls accordingly. Rinse the sabudana pearls very well in water. After the sabudana pearls are soaked well drain all the water very well. Potatoes can be boiled or steamed or fried and then added to sabudana khichdi. You can skip green chilies and coriander leaves if you want.

To cook
1 hr
Level
Medium
Servings
2

Ingredients

1 cup sabudana (sago)
1/2 cup peanuts shelled roasted and coarsely pounded (omit if allergic to nuts)
2 tablespoon ghee or oil
1 teaspoon jeera (cumin seeds)
1 Sabut Lal Mirch (whole dried red chilly deseeded) (if you like spicy do not deseed and increase the quantity)
1 sprig curry patta (curry leaves)
1 teaspoon sendha namak (white rock salt) or normal salt if not cooking on fasting days
Half of 1/4 teaspoon red chilly powder (if you like spicy add more)
1 tablespoon hara dhania (coriander leaves)
1/4 teaspoon green chilly chopped and deseeded (if you like spicy do not deseed and increase the quantity)
1 tablespoon lemon juice

Method

Preparation

Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours (depending on the type of sago)

Next day or after 3-5 hours drain the sabudana very well remove all water and keep aside in a bowl.

Peel then chop potatoes and either boil the potatoes or fry or steam them before adding to the khichadi.

In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.

Making the Khichadi

Wash Sabudana till water clears. Soak in water to about 3 cm or 1&1/2 inches above the sabudana for about an hour.

Drain all excess water and spread over a thick cloth for about 1 hour.

It is important for the water to drain out completely or else when cooking the sabudana will stick together and form lumps.

Mix sabudana, peanuts, salt, and red chilly powder very well so that it is coated well with this mixture.

On a medium flame setting heat oil in a non stick pan and add cumin seeds, dried red chilly and curry leaves.

When dried red chilly darkens a bit lower the gas to the lowest flame setting and add sabudana mixture. Mix well and keep stirring till cooked through for approx a couple of minutes.

Once done shut the gas and take it off the heat.

Squeeze lemon juice and mix well.

Add chopped coriander leaves.

Serve it hot with either sweet yoghurt or green coconut chutney.