Sabudana Khichdi is mostly prepared on occasions like navratri, chaitra navratri, mahashivratri etc. when a person observes “fast” or “vrat”.
Although everyone at my home finds it so delicious that I prepare it for breakfast/snack on any regular day as well.
Sabudana Khichdi is extremely easy to prepare. I usually soak it in a shallow bowl with proportion of sabudana to water being 1:2. Once sabudana is soaked well, I drain excess water (if any) using a large strainer and let sabudana sit for 15-20 minutes.
Some people use deep-fried potatoes and peanuts in it. I prefer to use boiled potatoes and roasted peanuts which I prepare using minimal drops of oil at low flame. Use sendha namak if you are making it for fasting purpose else regular salt can be used.
INGREDIENTS
- 1 cup Sabudana (Sago/Tapioca Pearls)
- 1 Large Potato (Boiled)
- 50 Gms. Peanuts
- 2 Green Chillies (Finely Chopped)
- 1/2 Tsp Black Pepper Powder
- 10 Gms. Coriander Leaves
- Salt
- 2 Tbsp Oil
METHOD
- Soak sabudana in 2 cups of water for 2 hours. They will double in size. Strain excess water (if any) and let sabudana rest for 20 minutes.
- Cut boiled potato into small pieces.
- Heat a few drops of oil in a non-stick pan and transfer peanuts to it.
- Roast peanuts at a low flame till they are crunchy. Be Patient, this takes 15-20 minutes. Keep on stirring in between so that peanuts do not burn. Transfer peanuts to a bowl. I roast peanuts in advance and store in an airtight container.
- Crush peanuts coarsely using mortar and pestle.
- Heat oil in the same pan and add soaked sabudana with green chillies. Cover pan with a lid and let it cook for 3-4 minutes. You will see that sabudana becomes translucent when cooked.
- Now add potato pieces, coarsely crushed peanuts, black pepper powder , chopped coriander leaves and salt.
- Stir well and cook again for 2-3 minutes. Turn off the heat.
- Transfer to a serving bowl and garnish with chopped coriander leaves and peanuts.
Scrumptious Recipes 