Sabudana Khichdi

As we get into the Navratri period, I wanted to share a recipe which goes with the occasion. This origins of the Sabudana Khichdi can be traced back to Maharashtra. One call out, I have included Ginger in the recipe which some of you don’t have during the Navratri period. So please take a note of that. Let me give you’ll a few pointers. Do wash the Sabudana pearls at least three times with plenty of water to remove the excess starch. This will prevent stickiness in the final Khichdi. While soaking, make sure the water level does not rise above the level of the Sabudana. That will deliver the right texture. Too much water will make the tapioca pearls swell up and get too soggy. I have used crushed peanuts in the recipe, one can also use whole roasted peanuts in addition. Happy Navratri and Happy fooding around with the Sabudana Khichdi!

 

 

 

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Sabudana Khichdi

  • Author: Reetika Mitra
  • Prep Time: 2 Hrs
  • Cook Time: 15 mins
  • Total Time: 2 Hrs 15 mins

Description

A Navratri Special


Scale

Ingredients

  • 2/3rd cup sabudana (sago)
  • 2 Tbsp Ghee
  • 1 Tsp Cumin seed
  • 2 medium boiled potato
  • ½ inch Ginger, finely chopped
  • 2 green Chillies, chopped
  • 1/3rd cup roasted peanuts, coarsely crushed
  • 1012 Curry leaves
  • 1 Tsp Sugar
  • 1 Tbsp Lime juice
  • 3 Tbsp Coriander leaves, chopped
  • Rock Salt to taste

Instructions

  1. Its very crucial to wash the Sabudana repeatedly in generous quantity of water for at least 3 times. This is to ensure that the starch washes out as much as possible, which will then ensure the khichdi isn’t a sticky one.
  2. Soak the Sabudana (sago) with just enough water to cover them. Put a lid and soak them for 40 – 50 minutes. Uncover to check the sabudana. By this time most of them water should have been soaked. Sprinkle no more than 3 Tbsp of water, cover and keep aside for another 1.5 – 2 hrs.  Check if the Sabudana is too dry. If needed sprinkle another 1 or 2 Tbsp of water. Adding too much water to the Sabudana will make them too soft and extra fluffy, which is not the idea. We want them perfectly puffed and done right for the khichdi.
  3. Dice the boiled potatoes to a medium size and keep them ready.
  4. Heat ghee in a deep bottomed pan and add the cumin seed. Once they start crackling add the green chillies, ginger and curry leaves. Please not I had added a bit of red chillies to add a bit of colour to my khichdi. Stir for a bit before adding the  diced boiled potatoes. Lightly toss all the ingredients in the pan together. Keep stirring for a bit.
  5. Next add the sabudana to the pan along with the rock salt. Now keep tossing the sabudana to mix well. Fianlly add the crushed peanuts, chopped coriander leaves and sugar. Before taking off the flame add the lime juice and give it one last toss and mix well. Serve hot.

Notes

One call out, I have included Ginger in the recipe which some of you don’t have during the Navratri period. So please take a note of that. Let me give you’ll a few pointers. Do wash the Sabudana pearls at least three times with plenty of water to remove the excess starch. This will prevent stickiness in the final Khichdi. While soaking, make sure the water level does not rise above the level of the Sabudana. That will deliver the right texture. I have used crushed peanuts in the recipe, one can also use whole roasted peanuts in addition.


Nutrition

  • Serving Size: 4

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