Sabudana Khichdi

Sabudana Khichdi is a chewy & crunchy fasting dish made by tempering sago pearls, peanuts potato and spices. SabudanaKhichdi is very easy to make with overnight soaked sago pearls and is savoured by everyone. SabudanaKhichdi Recipe posted here with step by step pictures and video.

Sabudana Khichdi is light & filling dish and could be relished as a breakfast or as a snack. SabudanaKhichdiRecipe can be prepared in many ways & preferred choices and here I go with the tasty, non-sticky my version of Sabudana Khichdi.

About Sabudana Khichdi

Sabudana Khichdi is a popular vrat or fasting dish made commonly during Navarathri, Pradhosha and Shivrathri days.  “Sabudana” are starchy pearl extracts of tapioca / cassava root.Since the pearls are extracted after dehydrating the root, soaking of sago is necessary before cooking it for any recipe. I saw this recipe in a cookbook when I was having a pack of sago in hand so instantly tried it and happy to share with you here. It is almost 5-6 years now that we are regularly enjoying it for its taste & easiness.

Sabudana Khichdi – A no onion, no garlic magic

Yes – SabudanaKhichdi does not use onions or garlic as it is commonly made on fasting days. They get tastier while simmered with potato, cumin seeds, ginger, curry leaves and oil. Peanuts give a crunchy feel and flavour, green chilli make it little spicier and lemon extract giving a tangy trace to the Khichdi.

Ingredients

• Sabudana or Sago Pearls : Sago pearls are available in stores commonly in 2 forms – one transparent nylon type variety and another white starchy variety. Both the varieties could be used for this recipe, however the white & starchy variety is preferred and recommended. If you are using the transparent variety soaking overnight or a minimum of 5 hrs is necessary. If you are using the white variety soaking of 3 Hrs is enough. I have used white starchy variety for this recipe.
• Peanuts :Buy peeled & roasted peanuts if it is available, else you may buy the skinned variety, roast them, peel the skin and use. If you are getting peeled roasted variety, dry roast for a minute till they develop roast spots. We can coarsely powder the peanuts and use or use as is.
• Potato & other veggies : Use a small sized cubed potato for this recipe. Coconut is added for more taste – you can skip it if you do not prefer it or out of stock. Ginger, green chilli & curry leaves are finely chopped, tempered and added to the Khichdi. Lemon extract is added at the end of the cooking for lemon flavour and finally garnished with coriander leaves.
• Sugar, Spices and Oil : Sugar is completely optional. I have just used cumin seeds for spice and  regular cooking oil (refined sunflower / groundnut / gingely)  for making Khichdi.

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Sabudana Khichdi

Sabudana Khichdi is a vrat no onion no garlic recipe made for Navratri or any fasting days. Sabudana khichdi recipe with step by step pictures.

Calories

Author Sharmilee J

Ingredients

• 1 cup sabudana sago
• 1 small sized potato
• 1/8 cup peanuts
• 1 tbsp coconut
• 1/2 tsp lemon juice
• coriander leaves to garnish
• 1/2 tsp sugar
• salt to taste

To temper:

• 1 and 1/2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp ginger finely chopped
• 1 sprig curry leaves
• 1 small green chilli finely chopped

Instructions

• Take sago in a wide mixing bowl.Rinse it with water once.Soak sago for 2-3 hrs, the water level should be just for the sago to immerse fully, do not add more water.
• The water will be fully absorbed, rinse well.If you press a pearl it should be easily mashable.
• Rinse sago well with water and soak sago overnight with enough water just to immerse it well…Dont add more else it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Dry roast peanuts till golden brown then grind it coarsely just to break it into pieces, don’t powder it.
• Pressure cook potatoes until soft for 4 whistles, cube them and make it ready. In a pan – heat oil and add the items under ‘to temper’ let it splutter.Then add potatoes along with little salt, give a quick stir.Then add the sago pearls.
• Keep cooking stirring it until the sago starts turning transparent.Take care not to mush it up and also make sure it doesn’t stick to the bottom.Even if it starts sticking, just keep fluffing it up.Add crushed peanuts,sugar at this stage, give quick mix.
• Add lemon juice and garnish with grated coconut and coriander leaves.Mix well and switch off.
• Serve hot either as a teatime snack or for breakfast!

Video

Notes

You can even soak overnight too but in that case you should keep checking the water level, do not let it dry up sprinkle water as and when needed.
Take care while adding water to soak sago…this is a very important step….if you add more water then it will become mushy.
Soaking time depends on the quality of sago some becomes soft even within 3-4 hrs so make sure to check it first.
Make sure you switch off and leave 5 mins before lemon juice is added else there are chances for the upma to turn bitter.
Toss the sago well to avoid sticking to the bottom.
Don’t choose the nylon variety sago….the other bigger variety suits well for this upma.

How to make sabudana khichdi

1. Take sago in a wide mixing bowl. Rinse it with water once.Soak sago for 2-3 hrs, the water level should be just for the sago to immerse fully, do not add more water.
   
2. The water will be fully absorbed, rinse well.If you press a pearl it should be easily mashable.
   
3. Rinse sago well with water and soak sago overnight with enough water just to immerse it well…Dont add more else it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Dry roast peanuts till golden brown then grind it coarsely just to break it into pieces, don’t powder it.
4. Pressure cook potatoes until soft for 4 whistles, cube them and make it ready. In a pan – heat oil and add the items under ‘to temper’ let it splutter.Then add potatoes along with little salt, give a quick stir.Then add the sago pearls.
5. Keep cooking stirring it until the sago starts turning transparent.Take care not to mush it up and also make sure it doesn’t stick to the bottom.Even if it starts sticking, just keep fluffing it up.Add crushed peanuts,sugar at this stage, give quick mix. 
6. Add lemon juice and garnish with grated coconut and coriander leaves.Mix well and switch off.

Expert Tips

• Rinse sago 3-4 times so that we are devoid of starchy feel and helps in getting non sticky SabudanaKhichdi
• You can even soak overnight too but in that case you should keep checking the water level, do not let it dry up sprinkle water as and when needed.
• The water level should be just for the sago to immerse fully. This is a very important step, if you add more water then it will become mushy.
• Soaking time depends on the quality of sago some becomes soft even within 3-4 hrs so make sure to check it at intervals.
• Make sure you switch off and leave 5 mins before lemon juice is added else there are chances for the Khichdito turn bitter.
• Toss the sago well to avoid sticking to the bottom.

Serving & Storing Suggestions

Sabudana Khichdi tastes great when it both hot & cold and keeps good for a day if coconut is not added. Enjoy SabudanaKichidi as is or with a chutney!SabudanaKhichdi is a good choice for lunch box for kids and for morning travel. Refrigeration is not needed and you can microwave if you prefer it hot when using later.

FAQs

1.What is Sabudana Khichdi?

Sabudana Khichdi is a chewy & crunchy fasting dish made by tempering sago pearls, peanuts potato and spices.

2.How do you make Sabudana Khichdi?

• Soak sago for 2-3 Hrs and rinse 2-3 times before cooking the recipe. Set aside.
• Dry roast peanuts till golden brown then grind it coarsely just to break it into pieces, don’t powder it.
• Pressure cook potatoes until soft for 4 whistles, cube them and make it ready.
• In a pan – heat oil, temper the ingredients and then add the sago pearls.
• Keep cooking stirring it until the sago starts turning transparent.Add crushed peanuts,sugar at this stage, give quick mix.
• Add lemon juice and garnish with grated coconut and coriander leaves.Mix well and switch off.

3.Why is my Khichdi sticky?

Sago pearls should be rinsed well 2-3 times before cooking. Try simmering for some more time to make it non sticky.

4.Which variety of sago to use?

White starchy type sago is recommended for this recipe although nylon variety also can be used.

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