MINI SAGO KHICHDI / BARIK SABUDANA KHICHDI

Aug 30, 2021
By Mary Anthony
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MINI SAGO KHICHDI / BARIK SABUDANA KHICHDI

Sabudana is a high-energy food that is both tasty and healthy. … calcium, iron and protein, offering a host of health benefits.

While Sabudana is a popular dish during the religious fasting days of the year, the healthy ingredient is gaining widespread popularity as a Superfood because of its multiple health benefits.

Aids in muscle growth – sabudana is a great source of protein which is required for the growth of muscles. It helps repair damaged cells and tissues and also help in the growth of the cells. Sabudana is a great pre and post-workout meal.

INGREDIENTS

Sago / sabudana / – 1 cup
Potato finely diced – 1 small [ optional ]
Oil / ghee – 1 or 2 tbsp
Green chilli – 2 or as per taste
Skinless roasted peanut crushed powder – ½ or 3/4 cup
Jeera – 1 tsp
Lemon juice – 2 tsp
Sugar – ½ tsp
Freshly grated coconut for garnish – 1 tbsp
Coriander leaves finely chopped – 2 tbsp
Curry leaves – few
Salt as per taste

PREPARATION

Wash and soak the sago in a flat wide pan for min 2 hrs or more , water should be just upto the level of sago. [ wide pan is must , dont use deep pan for soaking ]
If the water quantity is correct then there should be no water after soaking .The sago will absorb the complete water.
If any water remains then , transfer the sago to a a colander [strainer]
Grind the peanuts to coarse pwdr. We can add any masala powder of our choice while grinding the peanuts .
Mix the peanuts into the soaked sago .

METHOD

Heat oil in a pan and add jeera, let it crackle .

Add green chilli + curry leaves and fry for few seconds.

Add chopped potatoes and mix well. [ we can use boiled potatoes or chop the potatoes finely so that it does’nt take much time to cook ]

Cover and cook till the potates are fried well by stirring occasionally. Sprinkle water if required .

Lower the flame ,add the sago + peanut pwdr mixture + sugar + salt and mix well.

Stir and Cook till the sago turns translucent. 4 to 5 mins ]

Don’t over cook .

Off the flame and drizzle lemon juice as needed.

Garnish with grated coconut + coriander leaves.

Serve hot with curd.

NOTES

If you soak in more water then it will become sticky. Water level has to be just upto the sago level .
Don’t use deep pan for soaking, use flat wide pan .
Ghee adds more flavour
After soaking and draining each grain should be separated.
Soaking time depends on the quality and size of sago.
To reduce soaking time ,soak the sago in warm water .[not hot ]
While cooking if the sago is dry , then sprinkle few drops of water.
If you have leftover sabudana khichdi ,you can mix in boiled potatoes and make vadas out of it.

MORE SABUDANA RECIPES – https://maryzkitchen.com/?s=sabudana