Tapioca/Sago seeds/ Sabudana Khichdi

 Sabudana Khichdi !!! I just love it. This is one of the important dishes in the maharastrian and gujarati homes. During fasts, there was never sabudana khichdi at our homes, as fasting involved eating only fruits. However when working in Pune, this used to always on the breakfast menu. OSo got to know the ideal ways of making sabudana khichdi from one of the family's I was paying guest at. Preparing sabudana khichdi has had been tricky at times!!! but can't complain, it is one of those try and test receipes., so would suggest making it in smaller quantities!

2 cups sabudana /sago pearls
1/2 cup groundnut/peatnuts(coarse grind)
2 medium potatoes(boiled)
1/2 tsp mustard seeds
1 tsp cumin seeds
1 strand of curry leaves
2 - 4 tbsp oil
corriander/cilantro for garnish

Preparation Method:
1.Soaking the sabudana is the crucial step while making the sabudana khichdi.
a. Soak the sabudana for about 20-30 minutes in water, then drain the water completely and leave the sabudana overnight or 7-8 hours to make the khichdi the next day  OR
b Wash the sabudana and drain the water completely. After about 30 minutes again soak the sabudana for about 1 minute and drain the water completely. Leave aside the sabudana for 3 hours.

2. Boil the potatoes, deskin and cut into small pieces or mash. Also have the roasted groundnut/peanuts coarsely grinded and keep aside.Make sure that it doesnt turn into powder.

3. Take oil in a pan(non-stick pan preferred) and add oil. Add mustard seeds, as it starts popping add the cumins seeds, curry leaves, and chopped green chillies.Saute for a minute

4 Then add the mashed potatoes, half of the peanut powder and salt. Saute for 1-2 minutes on medium flame

5. Add the softened sabudana/sago to the pan and mix well. Add the remaining peanut powder and mix well /cook for about 10 minutes
6. Remove from heat and keep aside and seve with a cup of yogurt/curds.

The quantity of peanut powder can be increased to 1 cup to have more nutty flavor.

Tip: If you feel the sago has been too dry, then
1 Sprinkle some water with your fingers in step 5.
2.Keep on low flame and close the lid on the pan.


Sanjana said...

I love sabudana khichdi and your version looks really yummy! Great job!

Padhu Sankar said...

Never tried khichdi with sabudana.Nice step by step pics.
Do drop by

Anonymous said...

HI. I visited your site today and saw the sabudana khichdi recipe. at home thats how my mother makes minus the potatoes. however back at my in-laws place, my mother-in-law makes it a little different and i thought i would share it with you. its super easy and takes very less time. ideal for working women. here goes -
once the sabudana are left to soften overnight, the next day make a coarse powder of the roasted peanuts and add it to the softened sabudana. to this add red chilli powder, sugar, salt also and mix all of them well.
heat oil in kadai, add mustard, curry leaves, aloo (she never added it but i do)and then the sabudana mixtures to it and the rest as usual. garnish with chopped coriander leaves and coconut gratings (optional). the outcome is yummy and takes much much less time and effort.
just thought you might like to know.:)

SE said...

@Kini..thanks for sharing your wonderful recipe..I would definitely try this version as you mentioned !!

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