Sabudana Khichdi Recipe
 
Prep time
Cook time
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Sabudana Khichdi is a popular Maharashtrian recipe that's usually made for breakfast. Also common during vrat time since it uses no onion, garlic, or rice.
Author:
Recipe type: Breakfast
Cuisine: Maharashtrian
Serves: 2-3
Ingredients
  • 1 cup of sabudana (sago, javvarisi)
  • ½ cup of boiled, cubed potato
  • 2 tsp of oil
  • ½ tsp of cumin seeds
  • 2-3 green chillies
  • 4 tbsp of roasted and powdered peanut powder
  • 1 tsp of lime juice (adjust to taste)
  • 3 tbsp of chopped coriander leaves
  • ¼ tsp of sugar
Instructions
How to prepare sabudana for khichdi:
  1. Wash and soak the sabudana pearls for 30 minutes
  2. At the end 30 minutes, they will absorb water and swell up quite a bit
  3. Drain the water completely and sprinkle about 2 tsp water over it
  4. Mix with fingertips, cover, and place in the refrigerator to soak overnight or a minimum of 8 hours
  5. Once it has soaked for the required time, sprinkle 2-3 teaspoon more water, mix with fingertips, and let it sit for another 30 minutes or so
  6. At this stage, the sabudana should squish under your fingers when you crush a pearl between your fingers
  7. Now your sabudana is ready for cooking
2 initial steps are required before you can proceed with making the khichdi
  1. Prepare the peanut powder. Dry roast raw peanuts and powder coarsely (I took a quicker route and just bought roasted peanuts which I powdered coarsely in a spice grinder). Set aside until needed
  2. Boil a potato and keep that ready
To make sabudana khichdi:
  1. Heat oil and add the cumin seeds
  2. When they sizzle and turn a light brown, add the potatoes and green chillies
  3. Saute until the potatoes turn a light golden brown
  4. Add the soaked sabudana and turn heat to low
  5. Stir continuously and let it heat through
  6. Add the peanut powder and keep mixing. The sabudana will turn translucent as it cooks
  7. If at any point you feel like the sabudana is sticking together, make sure you use the spatula to keep mixing and spreading them out
  8. Once the sabudana turns almost transparent, check to see if it's cooked through by again crushing between your fingertips or tasting one
  9. Add sugar, lemon juice, and salt. Mix again
  10. Turn the heat off and add chopped coriander leaves
  11. Serve warm
Recipe by Edible Garden at https://www.cookingandme.com/2015/10/20/sabudana-khichdi-recipe-sabudana-khichdi/