Sabudana khichdi was made at my home by mum when she was fasting during the navratras. While none of us fasted, we eagerly looked forward to the vrat or diet fare which was innovative and quite delicious. So whether it was singhade ke aate ki pooris, fried aloo chips with sendha namak or sabudana khichdi, it was all very delicious.
Even though I never fast during navratras or actually follow any special diet, I wanted to make this sabudana khichdi for breakfast yesterday. All the planning that one needs to do is in soaking the sabudana or sago pearls. The rest of the recipe is quite simple.
Pro Tip: So, I soak the sabudana overnight. I use medium pearls, wash them once and then soak them in water just adequate to cover the sabudana. It must be completely immersed in water and just below the level of water. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level not too high let them soak overnight. In the morning, your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water or maybe just a little water to drain. Just fluff them a bit. Now, they are ready to cook with.
So here is the recipe:
Sabudana Khichdi Recipe | How to Make Sabudana Khichdi
This delicious sabudana khichdi is made with sago pearls and a few other ingredients. It is a popular vrat recipe that is had during fasting in navratris. Do try it.
- 250 gms. sabudana sago pearls soaked and drained
- 2 boiled potatoes chopped
- 3-4 green chillies split and chopped
- 2 sprigs of curry leaves
- 1 tsp. grated ginger optional
- black salt to taste You can use normal salt as well
- 1/2 tsp. sugar optional
- 1 tbsp. lemon juice
- coriander leaves for garnish
- 3 tbsp. Oil
- 1 tsp. jeera cumin seeds
- 3-4 tbsp. raw peanuts you can crush them if you like
Drain the sabudana pearls if you have any leftover water after soaking. I don’t need to. Check that they are squishy. If they are not, then you need to soak them for some more time. Add black salt and sugar to the drained sabudana and mix well.
Heat oil in a pan. Add cumin seeds and allow to sputter.
Add raw peanuts along with grated ginger, curry leaves and slit green chillies. Cook till peanuts are golden brown.
Add boiled and chopped potatoes and fry for about 2 minutes.
Now add the sabudana pearls and mix well.
Cover and cook on a lowest flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don’t use too much or your sabudana will start sticking to each other and you don’t want a sticky mass.
Taste and check for salt. Add more if needed and mix well.
If you have soaked the sabudana correctly then the pearls will stay separate and will not stick to one another.
Garnish with coriander leaves and lemon juice. Serve hot.
Pro Tip: So, I soak the sabudana overnight. I use medium pearls, wash them once and then soak them in water just a little above the level of sabudana. It must be completely immersed in water with about 1/2 inch of extra water layer. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level just above the level of sabudana and let them soak overnight. In the morning, your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water or may just need to drain very little. Just fluff them a bit. Add salt and sugar to them. Now, they are ready to cook with.
If you are fasting use only black salt or pink salt. Otherwise, you may use normal salt.
I cook the khichdi on the lowest flame so that it is perfectly turned out.
It is quite filling as well. Try this sabudana khichdi recipe and let me know how it turned out.
If you like this recipe, do share.