Sabudana Khichadi Recipe |How to make Sabudana Khichadi
Sabudana Khichadi, a Maharashtrian dish, is one of the breakfasts made by my mom. Sabudana (Hindi word), also called as Sago in English, is mainly made out of tapiaco starch. It’s used as a home remedy for curing diarrhea. Many dishes like, Sabudana vada, Sabudana papad/sabudana apallam, sabudana kheer can be prepared using sago.
Usually sago is not so common in South India and not even liked by them. If prepared well, it will result in seperate granules, otherwise, it will be sticky in consistency, which is disliked by most of us. The above photo shows the sago before and after soaking. If pinched between your thumb and index finger, it will tear apart, thats when its properly soaked.
Alternative to soaking, you can even pour little (about half the quantity of sago) water to the sago and keep mixing often. Add more water after it soaks the first batch of water. That way, you won’t make it soggy. And once it is doubled in size, you can refrigerate it to use it later in the morning. I usually prefer doing like this. I like my groundnut to be coarse rather than fine powder and some chunks here and there to bite. So, I pulse it only once. Caution : Don’t add hot water to make the soaking process faster, it will make it sticky. Warm water is fine. Boiled potatoes can be added instead of sauteing it.
How to make sabudana khichdi with step by step photos:
2. Roast and pulse groundnut. Add this along with sugar, salt and lemon juice to the sago. Mix well.
3. Heat oil in a pan. Splutter cumin seeds. Add onion and potato together with a pinch of salt (if using boiled potatoes, add it after the onions are well sauteed. Add peas also at this time). Cover and cook for 5 minutes.. If needed, add a tablespoon of water .
5. Add coriander leaves. Cover it and let it be on stove for few minutes. Mix well before serving hot.
Sabudana Khichadi Recipe
Ingredients
- 1 cup Sago or sabudana
- 1/2 cup Groundnut
- 1 medium Onion
- 1 medium Potato chopped
- 1/4 cup Peas Fresh optional
- 1 nos Green chilly
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1 tsp Lemon juice
- 1 Handful Corriander leaves
- 1/2 tsp Sugar
- 2-3 tsp Vegetable oil
- salt to taste
Instructions
- Soak sago in enough water for 4-5 hrs or overnight. Drain water completely, very important.
- Roast and pulse groundnut. Add this along with sugar, salt and lemon juice to the sago. Mix well.
- Heat oil in a pan. Splutter cumin seeds. Add onion and potato together with a pinch of salt. Cover and cook for 5 minutes.. Add a tablespoon of water if needed. if using boiled potatoes, after it after the onions are well sauteed. Add peas also at this time.
- Add green chilly, turmeric. Mix well. If potatoes are cooked, add sago mixture and combine all well. Cover and cook for 2-3 minutes. The white sago will turn to translucent when its cooked. Turn off the flame.
- Add coriander leaves. Cover it and let it be on stove for few minutes. Mix well before serving hot.
