Sabudana Khichdi | Sago Khichdi | The Best Non-sticky Sabudana Khichdi.
Sabudana ki khichdi is a gluten-free recipe. It is tapioca pearls (sago) made with potatoes, and peanuts usually during Hindu fasting days like Navratri, Ekadashi & Mahashivratri.
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.