Sabudana Khichdi is often made during the fasting season in India. It’s usually flavored with peanuts, chilies, cumin and curry leaves.
While everyone loves this khichdi, it can turn out to be quite a disaster in the kitchen if you do not follow the right way to cook it.
The biggest problem that everyone faces when making sabudana khichdi is that the pearls just clump together and make a gloopy mess. And that’s not very pleasant to eat then. Well not anymore!
Tip: Wash sabudana and drain. There will hardly be any water left in the morning after you have soaked the sabudana overnight.
Check if the sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.
WOW and perfect texture
Delicious right ?
Yummy right? Made potato veggie on the side
- 1 cup sabudana 180 grams, sago pearls soaked overnight
- 1 tablespoon oil use oil of choice,
- 1/2 teaspoon cumin seeds
- 1 medium potato 200 grams, diced small, around 1 cup diced potatoes(optional)
- 2 tablespoons raw peanuts/ Grind 1 cup peanuts
- 1-2 green chili chopped, adjust to taste
- 6-7 curry leaves
- 1/2 teaspoon salt or to taste, use sendha namak if making this for fast
- 1/2 lemon
- 1 tablespoon cilantro chopped
- Rinse sabudana and soaked overnight, now -Transfer the rinsed sabudana to a large bowl. Grind raw peanuts and make a powder , add it to the bowl. Then add the green chili, curry leaves.
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
- Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It's important to dice the potatoes small here so that cook quickly.
- Add sabudana mixture and salt, pepper(optional). Mix until well combined.
- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice.
- Add lemon juice and cilantro
- Serve with chilled yogurt.