Ideal for fasts and specially Navratri, this preparation of soaked sago tossed with spices and boiled potatoes is an all-time hit. It is probably the first thing that comes to mind, when one mentions fasting.
Inspite of its simplicity, sabudana khichdi is a comfort food and a humble meal for all age groups. With few minutes of pre-preparation, the khichdi comes together in a flash.
Ingredients:
- Sago ½ cup approx 5-6 tbsp
- Roasted peanuts 10-12 (Use alongwith the skin)
- Green chilies 1-2
- Potato 1 medium
- Ghee 1 tablespoon
- Curry leaves 1-2 sprigs (If you consume)
- Cumin seeds 1 teaspoon
- Salt to taste
- Lemon juice 1 teaspoon (Optional)
- Fresh coconut scraped 2 tablespoons (optional)
- Fresh coriander leaves a few sprigs
Method:
- Place Sabudana in a colander. Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
- In a big wide bowl soak sabudana by adding just enough water to cover them . Just ¼ inch more than sabudana level.
- Soak covered for 5-6 hours , preferably overnight.
- Sabudana will fluff up after soaking .
- Now, transfer to the colander or a sieve and let it drain for an hour or two.
- Take a pearl in between the fingers and crush it. It should press easily.
- Add desi ghee to a heavy bottom pan.
- Once warm, add in the cumin seeds.
- Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.
- Now add in the curry leaves, chopped chilies and cook for a minute more.
- Take the roasted peanuts in a pestle and mortar and crush coarsely.
- Combine these with the potatoes on the flame alongwith salt.
- Now add the sabudana to the pan. Mix everyt hing well and cook until the sabudana are a bit translucent and well coated. This would take only 1-2 minutes.
- Keep stirring occasionally.
- Taste test and adjust the seasoning, if needed.
- Add in lots of chopped coriander and more peanuts.
- One may add a juice of lemon and grated coconut, if they so want to.
- Serve warm with chilled yogurt.
DCN TIP
- It is important for the water to drain out very well, as otherwise when cooked, the sabudana will stick together in lumps.
- Keep in mind that depending on the kind of sabudana, the soaking time may vary. Some qualities require only washing. Check with your store, before making the khichdi.
- Do not use too much ghee for cooking, it makes the sabudana mushy.
