Sabudana Khichdi Recipe
Sabudana Khichdi is a popular North Indian dish which is mostly prepared during navratri fasting. I love to have it as an evening snack along with my hot cup of tea. Since it doesn't include any spices or masalas it tastes very mild and yet so delicious. In this dish the tapiocca pearls are tossed with roasted potatoes and peanuts. Black salt and jeera brings a uniqueness to this khichdi. When i prepared it for the first time I completed messed it up by making it clumpsy, but overtime I learned to make a perfect Sabudana Khichdi. The quality of sabudana you choose also matters. Some are so starchy that soaking it for even 2 hours will make it soft. So when you buy sabudana for this dish make sure the pearls are little transparent and shiny (The snow white type of pearls are the ones which creates mess). Using regular salt may not bring you the perfect taste for this khichdi, so make sure you use only black salt/ sendha namak for this recipe. Learn how to make this tasty Sabudana Khichdi with stepwise pics.
- 1 cup Sabudana / Sago/ Tapioca pearls
- 2 small Potatoes
- Corainder leaves
- Curry leaves
- 1 small lemon
- 3-4 Green chillies
- 1 tsp Cumin seeds
- 1/4 cup Peanuts roatsed and skin removed
- Black salt
- 1 tbsp Oil
Soak sabudana in water (nearly 1.5 cup) for overnight. Wash it thoroughly in water the next day to remove all excess starch and drain water. See how the pearls have absorbed water and it is perfectly glossy.
Cut and keep all the veggies ready.
In a kadai heat oil and splutter cumin seeds.
Add roasted peanuts and saute for 2 mins.
Add chopped potatoes and curry leaves. Add little salt and cook till it becomes golden brown.
Now add the sabudana, sufficient salt and coriander leaves. Combine together. Just saute for 2 mins and switch off the flame. Because overcooking will make it sticky. Atlast squeeze some lemon juice and mix well.
Relish this Sabudana Khichdi for your evening tea.
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