Sabudana Khichdi

Sabudana (tapioca pearls) is synonymous with Vrat food (food taken during religious fasting) to most people in the Northern part of India. Sabudana, also called as Sago, is extracted from tropical palm trees. A rich source of protein, very low cholesterol count and gluten free characteristic makes this one of the healthiest Indian dishes. Sabudana Khichdi is a common house-hold breakfast dish of Maharashtrian cuisine and is an all-time favourite during Navratri festival and on other days when fasting is observed. This Khichdi is prepared by tossing soaked sabudana in ghee along with potatoes, peanuts, green chillies and cumin. The addition of peanuts gives the Khichdi a crunchy texture and elevates the flavour to another level. Try this recipe to make Sabudana Khichdi like a Maharashtrian Aayi (Mother).

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Ingredients

• Sabudana (Tapioca pearls) 300gms

• Ghee 15 ml

• Cumin seeds whole 10gms

• Green chilli (chopped) 10gms

• Boiled Potatoes (cut into small cubes) 60 gms

• Roasted and crushed Peanuts 60 gms

• Coriander leaves (chopped) 10 gms

• Sugar 5gms

• Salt to taste

• Roasted Peanuts for garnish

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Directions

• Wash the sabudana in water until the water runs clear. This helps in removing excess starch and prevents sabudana from sticking together.
• Soak sabudana in water, adding just enough water to cover them. Adding too much water will make it mushy.
• Soak for 6-8hrs, if possible overnight.
• After 6-8 hrs, check if the sabudana is ready by slightly pressing a sabudana between your fingers. It should squish easily. If it is not ready, sprinkle a little more water, mix gently, cover and let it sit for 30 more minutes.
• Drain excess water, if any.
• Heat ghee in a kadai or pan, add cumin seeds and let it splutter.
• Add the chopped green chillies, boiled and cut potatoes and sauté for a minute.
• Add the soaked sabudana, crushed peanuts, sugar, salt and chopped coriander leaves.
• Mix well and cook on medium heat until the sabudana turns translucent. Keep stirring occasionally.
• Check for seasoning.
• Garnish with crushed peanuts.
• Serve warm with chilled yoghurt.

Chef’s Twist :-

Add some curry leaves and a pinch of asafoetida for another variation of this recipe.

If you are allergic to peanuts, you can simply eliminate it from the recipe.