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SABUDANA KHICHDI

Smitha Kalluraya
Maharashtra style Sago Khichdi
Print Recipe Pin Recipe
Course Breakfast
Cuisine maharashtrian
Servings 4 serving

Ingredients
 

  • 1 cup Sabudana/ Sago /Sabakki, ( nylon variety preferred)
  • 1/2 cup Peanut
  • 1 small -medium sized potato, ; finely chopped
  • 3 - 4 Green Chillies, finely chopped
  • 1 tsp Lemon juice
  • 1 tsp Sugar
  • Salt, as per taste

To Temper

  • 1/2 tsp Mustard
  • 1 tsp Cumin /Jeera
  • or 2 a pinch Asafoetida/ hing
  • few Curry Leaves
  • 2-3 tsp Oil

Instructions
 

  • Wash sago well say 2-3 times so that water runs clear and soak it overnight (or at least 4-5 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
  • Once the soaking time is over, drain the sabudana very well.The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips but it should not get powdery. Sabudana should pass these 2 tests to get the perfect texture later.
  • Meanwhile dry roast the peanuts in a pan or microwave. Let they become crisp.If you want deskin it once cool. I sometimes skip this step if running out of time.
  • Coarsely powder the peanuts .
  • Mix the coarsely powdered roasted peanuts, salt and sugar with the drained sabudana pearls.
  • Take a wide pan or kadai.Heat oil and crackle the mustard and cumin seeds. Once they splutter add hing,curry leaves and green chilies. Fry for 1-2 mins on a medium flame.
  • Add the chopped potatoes ,little salt and saute for 3-4 mins.
  • Add the sabudana , mix with the tempering.Saute on medium flame till the pearls become transparent and soft .If you feel they have become too dry you can sprinkle very little water .
  • Switch off , drizzle lime juice,mix and serve hot and enjoy with curd.If required garnish with grated coconut and chopped coriander leaves.

Notes

  • Washing the sabudana well before soaking till you get clear water is very important step.Repeated washing will remove starchy content and make sabudana
  • If you soak sabudana in excess water, then it will turn mushy and sticky.
  • Drain well n later proceed.
  • Once the soaking time is over, drain the sabudana very well.The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips but it should not get powdery. Sabudana should pass these 2 tests to get the perfect texture later.
  • Mixing sabudana n peanut together and later adding to temper helps in keeping it separate.
  • If you are in a hurry, you can soak sabudana in warm water for 2-3 hours and proceed to use them.Use warm water only not hot water.
  • If not doing for fasting you can add onion or choice of veggies.