Sabudana Khichdi is one of the most favourite traditional fasting day recipe. It can be prepared as a breakfast dish, a fasting food or as snack. It is a delicious dish to savour on.. Quick and easy to prepare, its equally tasty too.
- 1 1/2 cups sago/sabudana (approximately 1/4th kg)
- 1/2 to 3/4th cup roasted and coarsely ground peanut powder
- 2 1/2 tbsp clarified ghee + 1tbsp ghee if required
- Sugar to taste (as per choice)
- Salt to taste
- 6 to 7 green chillies finely chopped (adjust to spice required)
- 1 1/2 tsp cumin seeds
- 1 cup boiled potato small cubes
- Place the sago/ sabudana in a colander and rinse it well a few times in water to let go off excess starch. Once water runs clear soak it in water just a little above the sago level for an hour to 11/2 hour. Then drain the excess water and keep covered for atleast 6 hours or overnight. Do check it to make sure its softened. The sago should be moist and separate. If not sprinkle a little water and turn it over. Cover and keep aside.
- When ready to prepare khichdi uncover the sago, add salt, sugar and peanut powder and mix gently, taking care not to break the sago.
- Heat 2 tbsp ghee in a pan add cumin seeds,when they crackle add chillies and saute well.
- Then add cubed potatoes, saute well, add the sago mix and stir gently. Keep stirring gently. DO NOT COVER the khichdi.Add another tbsp of ghee ONLY if you feel the khichdi is dry. Mix well.
- The heat should be on low flame. When the sago turns transluscent, the khichdi is done. Mix well and remove from heat.
- Serve hot, garnished with freshly scraped coconut and coriander leaves (optional) and yes you can serve it with deep fried potato fries/ salli as it is called in Marathi ( available in grocery/ farsan stores/ this is optional)
- Do not overcook as it will harden the sago and it’ll become lumpy.
- The soaking time of sago pearls depends on the size and type of sago as some sago pearls absorb water fast while others need to be soaked for a longer time.
- 1 1/2 cup sago gives approximately 4 1/2 cups of soaked sago.
- Do not soak sago in excess water, they’ll become mushy.
- Using ghee gives an excellent taste to the khichdi.Always use ghee to prepare khichdi.
- The skin of the peanuts also contains vital nutrients. I have added half the quantity of peanuts with skin while grinding coarsely. Hence the dark colour to the khichdi.
To check if the sago is soft and ready to be cooked :
- The sago will have fluffed up and its colour will have changed from tranluscent to a milky white shade.
- When sago beads are pressed they should crush easily.