Sabudana Khichdi Recipe aka Sago Kichdi Recipe
Sago Khichdi is most commonly eaten during Navratri, Ekadasi and other Hindu fasting days.
Sabudana khichdi recipe, sago khichdi recipe
Sabudana khichdi Recipe | Sago Khichdi Recipe
Sabudana khichdi is a gluten free recipe. It is tapioca pearls (sago) made with potatoes, peanuts usually during Hindu fasting days like Navratri, Ekadashi & Mahashivratri.
This is an easy and tasty recipe to be made and eaten during fasting days. Due to the high starch content in sabudana, proper preparation and cooking techniques are required.
This allows you to get a texture in which the sabudana pearls are not sticky or lumpy but soft with no chewiness in sabudana.
What is a Sabudana Khichdi?
How do you define Sabudana Khichdi?
Sabudana Khichdi is an Indian dish made for fasting and otherwise from soaked sabudana.
It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat.
This khichdi made from small sago pearls is part of quintessential cuisine if we speak of Navratri food items.
It is a medley of sabudana along with potato, curry leaves, peanuts and spices. In some western parts of India it may also be referred to as sabudana usal.
Health benefits of sabudana while fasting
Why is sabudana khichdi preferred as a fasting meal?
The most important reason why people eat this dish for Navratri fasting is that it loads you with instant energy.
It helps to prevent digestion issues, relieves gas, bloating and constipation. It contains a good amount of dietary fibre that also helps to rebalance the healthy gut bacteria.
Sabudana is very low in cholesterol so you can have a guilt-free bowl of this dish.
It keeps your blood pressure low and controlled because of its potassium content that helps to keep your BP in check.
Recipe Card - Recipe Ingredients & Workflow
Sabudana Khichdi | Sago Khichdi | The Best Non-sticky Sabudana Khichdi.
Ingredients
- 1 cup Sabudana – sago or tapioca pearls 150 grams
- Water as required to soak sabudana
- 2 potatoes – medium-sized
- ½ cup roasted peanuts
- 10 to 12 curry leaves – optional
- 1 teaspoon grated ginger – optional
- 1 green chilli – chopped
- 1 teaspoon cumin seeds
- ¼ cup grated fresh coconut – optional
- 1 teaspoon lemon juice
- 3 tablespoons peanut oil or ghee
- sendha namak - To taste
- 1 to 2 tablespoons chopped coriander leaves – optional
Instructions
- Preparing Sabudana
- Rinse sabudana well in water till water runs clear.
- Soak sabudana overnight or for 2 to 3 hours.
- Drain the sabudana very well and set it aside.
- Boil, peel & cut the potatoes into small cubes.
- Dry roast the peanuts in a pan till browned
- When cooled make a coarse powder in a mortar pestle or in a dry grinder.
- Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
- Making the Sago Khichdi
- Heat peanut oil or ghee in a pan.
- Fry the cumin till they crackle and get browned.
- Add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger.
- Saute for a couple of seconds till the raw smell of the ginger goes away.
- Add chopped boiled potato and saute for a minute.
- Reduce the flame to low and add sabudana.
- Stir often for about 4 to 6 minutes till sabudana becomes translucent.
- Turn off the flame and add lemon juice and chopped coriander leaves. Mix well.
- Garnish with freshly grated coconut and serve with a lassi.
Notes
- It is essential to rinse the sabudana well to remove the starch else the khichdi will turn sticky. The best option is to soak it overnight.
- The perfect ratio of sabudana and water for soaking is 1:1.
- Check the soaked sabudana pearls for doneness – take a few pearls and press it in between your fingers. If the pearl gets crushed easily when pressed, you are all set.
- Use a good non-stick pan to make the khichdi, sabudana will stick on cast iron pans.
- Do not skip the peanut powder. It is vital to ensure that tapioca pearls don't stick to one another.
- If you wish you can avoid ginger and coconut as well.
- If you are not eating curry leaves during your vrat then you can skip it.
- Sabudana khichdi recipe tastes great when prepared with desi ghee. If you are a vegan you can use any vegetable oil of your preference.
- Do not sabudana khichdi stir for long, or you will end up with gooey sabudana pearls. They will clump together if overcooked.
Tools & Equipment Used For This Recipe
The image link below leads to the product on Amazon.in while on the buy now button takes you to Amazon.com respectively
When to make sabudana khichdi?
When can I make sabudana khichdi?
Sabudana Khichdi is typically prepared as a fasting meal especially in the Western and Northern states of India. Festive fasting is usually done during the days of Navratri, Ekadashi & Mahashivratri.
You can start your day with it or eat it as a side with your main meal.
How to serve sabudana khichdi?
What are the accompaniments with sabudana khichdi?
Sabudana Khichdi is best enjoyed with chutney & yoghurt or lassi. You can serve it with green chutney or coconut chutney. For a sumptuous meal, you can serve khichdi with pomegranate raita or boondi raita.
How to store sabudana khichdi?
How do I store leftover sabudana khichdi?
How to store uncooked tapioca pearls or sabudana?
Transfer the soaked and drained sabudana pearls to a bowl lined with kitchen paper napkin. Fold the paper napkin over to cover the pearls to dry them. Now cover the bowl with plastic wrap.
Store sabudana pearls in the fridge for 2 days.
How to store cooked tapioca pearls or leftover sabudana khichdi?
You can easily store leftover sabudana khichdi in a microwave safe container and store for 2-3 days in the fridge.
You can freeze it for 8-12 weeks in a freezer safe container. To reheat take out the container of the khichdi, sprinkle few drops of water and reheat in microwave for 2-3 minutes.
What are the tips for a perfect sabudana khichdi?
How do make perfect sabudana khichdi?
It is essential to rinse the sabudana well to remove the starch else the khichdi will turn sticky. The best option is to soak it overnight.
The perfect ratio of sabudana and water for soaking is 1:1.
Use a good non-stick pan to make the khichdi, sabudana will stick on cast iron pans.
Do not skip the peanut powder. It is vital to ensure that tapioca pearls don’t stick to one another.
If you wish you can avoid ginger and coconut as well.
If you are not eating curry leaves during your vrat then you can skip it.
Sabudana khichdi recipe tastes great when prepared with desi ghee. If you are a vegan you can use any vegetable oil of your preference.
FInally! To Sum It Up
Sabudana khichdi recipe, sago khichdi recipe
Sabudana ki khichdi is a gluten free recipe. It is tapioca pearls (sago) made with potatoes, peanuts usually during Hindu fasting days like Navratri, Ekadashi & Mahashivratri.
This is an easy and tasty recipe to be made and eaten during fasting days. Due to the high starch content in sabudana, proper preparation and cooking techniques are required.
This allows you to get a texture in which the sabudana pearls are not sticky or lumpy but soft with no chewiness in sabudana.
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