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Sabudana khichdi recipe

                                                    SABUDANA KHICHDI

perfect sabudana khichdi recipe

INGREDIENTS

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

PREPARATION

  1. Wash and soak the sago in a flat wide pan for 7 –  8 hrs or overnight with water enough to immerse the sago. [ wide pan is must , dont use deep pan for soaking ]
  2. If the water quantity is correct then there should be no water after soaking .The sago will absorb the complete water.
  3. If any water remains then , transfer the sago to a a colander [strainer]
  4. Grind the peanuts to coarse pwdr.

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 + salt 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 and add the drained sago and mix well.

Stir and Cook till the sago turns translucent.

Add the peanut pwdr + sugar and mix well.

Don’t over cook .

Garnish with grated coconut + coriander leaves.

Serve hot by drizzling few drops of lemon juice with curd.

METHOD – 2

  • Chilli pwder – ½ tsp
  • Garam masala – ¼ tsp
  • Coriander pwdr – ½ tsp
  • Turmeric – a pinch [ optional ]
  1. While grinding the peanut add  chilli pwdr +  garam masala pwdr + coriander pwdr + sugar + salt  
  2. After soaking press the sago and check , it should be very soft .
  3. Now add the peanut pwdr .
  4. Now proceed with the above process.

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

NOTES

  1. If you soak in more water then it will become sticky. Water level has to be just upto the sago level .
  2. Don’t use deep pan for soaking, use flat wide pan .
  3. Ghee adds more flavour
  4. After soaking and draining each grain should be separated.
  5. Soaking time depends on the quality and size of sago.
  6. To reduce soaking time ,soak the sago in warm water .[not hot ]
  7. While cooking if the sago is dry , then sprinkle few drops of water.
  8. The fine MINI sago just needs 5 – 10 minutes of soaking time.
  9. If you have leftover sabudana khichdi ,you can mix in boiled potatoes and make vadas out of it.
sabudana khichdi recipe

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