Sabudana khichdi is usually made on fasting days like Navratri or mahashivratri or Ekadashi. It is the most famous dish. This dish is prepared with Sabudana, green chillies, potatoes, roasted whole or crushed peanuts, spices and curry leaves.
Sabudana khichdi tastes so awesome. It’s soft and tasty. For the breakfast, a perfect blend of carbohydrates and proteins (peanuts). It is also a gluten free recipe. When you make the sabudana khichdi then you should soak the sabudana depending on the quality or type of tapioca pearls. For some pearls 2 to 3 hours is fine. For some you don’t even need to soak them in water. Just cover the pearls with water for some time and you are done. This dish takes quite some time to be ready but all the efforts will be worth as it is taste amazing.
Serve this dish along with some cold dahi and crispy potato wafers. The combination of hot and cold taste will be a treat for your senses.
You must try this non-sticky sabudana khichdi and make it perfectly!
Sabudana Khichdi
Print RecipeIngredients
- 1 cup sabudana or tapioca pearls
- 1 small boiled potato cut into cubes
- 2 finely chopped green chilies
- 1 tablespoon cumin seeds
- ½ cup roasted and crushed peanuts
- 1 tablespoon ghee
- Salt to taste
- 4-5 curry leaves (optional)
- 1 teaspoon Sugar
- 1 teaspoon lemon juice
- For garnish coriander leaves (chopped)
Instructions
- Wash sabudana very well in water at least 2 to 3 times. Then soak the sabudana in enough water overnight or for 5 to 6 hours.
- After this process, drain the sabudana very well and keep aside in a bowl.
- In a pan, dry roast the peanuts till browned, peel off the skin and grind coarsely them.
- Boil the potato, peel it and cut into cubes.
- Then chop the green chilies.
To make sabudana khichdi
- In a pan, heat ghee on medium flame. Once it hot, add cumin seeds, let them crackle. Add the curry leaves and green chillies, fry for a few seconds. Now add potato cubes, fry tir for a minute.
- Add the soaked sabudana along with crushed peanuts, continue stirring on a low flame for approx 4 to 5 minutes.
- Add salt, lemon juice and sugar. Mix well.
- When sabudana starts becoming translucent they are cooked.
- Turn off the flame and serve with chopped coriander leaves on top.
- Don’t overcook as they might become lumpy and hard.
- Serve sabudana khichdi hot.
Tips:
- Wash the sabudana pearls very well in water.
- Once the sabudana pearls are soaked well, drain all the water very well.
- Do not soak in more water, otherwise sabudana will becomes sticky
- On fasting during ekadashi, navratri, mahashivratri, please add rock salt (sendha namak) in the sabudana khichdi.
