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.