Sabudana Khichdi Recipe | How to make Sabudana Khichadi at Home?

Sabudana Khichdi

Sabudana Khichdi is an extremely popular vegan dish in India. Although it is popular during fasting season or festivals like Navratri, Ekadashi, Shivratri, Janmashtmi, etc; I don't think you really need an occasion to make and devour Sabudana Khichdi. One of the easiest recipes, full of flavour.

How to make Sabudana Khichadi at home?

As I said it is one of the easiest dishes to prepare, you need to take care of one thing. Sago pearls may clump together and make a gloopy mess. With practice your Sabudana Khichdi will come out perfect. Please follow the step by step guide mentioned below to prepare delicious Sabudana Khichdi at home.

Sabudana Khichdi Recipe

Ingredients:

Sabudana (or) Sago pearls soaked 1 cup

Potatoes chopped 2 medium sized

Roasted peanuts crunchy powder 1/4 cup

Ginger finely chopped 1 inch

Green chillies finely chopped 2 nos

Sendha namak 1/2 teaspoon (or) salt to taste

Sugar 1/3 teaspoon

Lemon juice 1 teaspoon

Cumin seeds 1 teaspoon

Few Curry leaves

Coriander leaves and lemon wedge to garnish

Ghee 1 tablespoon (or) oil 1 tablespoon

Preparation Steps:

Rinse the sabudana thoroughly under running water and then soak them for about 4 to 6 hours with a quantity of water that just covers sabudana. I would prefer even a little lesser quantity of water.

To check if sabudana is ready to cook, press the sago pearl between thumb and index finger. If you are able to smash it easily, its ready to cook.

Heat a pan, add ghee or oil on medium heat. Add cumin seeds, curry leaves, let them crackle for a second.

Now add chopped potatoes and cook for 5 minutes until potatoes are soft .

As potatoes are cooked, time to add chopped ginger and green chillies.

Add sabudana to the potatoes mixture and mix gently. Add salt and sugar after stirring the sabudana into the pan.

Cook for few minutes, now add roasted peanut powder and switch off the heat.

Add lemon juice and coriander leaves to the prepared sabudana khichdi.

Serve hot Sabudana Khichdi with chilled curd.

Here are some tips to make non-sticky Sabudana Khichdi:

1) It is very important to rinse the Sabudana thoroughly with water before soaking.

2) I prefer soaking sabudana for four to six hours. If possible, give a gentle mix using a spoon twice or thrice in between.

3) Try 1:1 proportion for sabudana and water. I mean proportionately one cup of sabudana can be soaked in a cup of water. Preferably little less water.

4) To check if sabudana is ready to cook, press the sago pearl between thumb and index finger. If you are able to smash it easily, its ready to cook.

5) Don't cook sabudana for more than few minutes until most of the pearls become translucent.