Sabudana Khichdi Recipe Step By Step

Sabudana is basically the starch extracted from tapioca roots, a popular ingredient to add in Indian dishes. It called as Tapioca Pearls or Sago in English. . There are number of recipes like sweet sago pudding (sabudana kheer), sabudana vada, cutlets, thalipeeth and many more. Sabudana khichdi is thoroughly enjoyed across the country specifically during festivals and fast or vrat in Shivratri or Navratri season. But, we can devour this sabudana recipe on regular days as well. However, it does require a preparation and few important tips to master if you want to make the best sabudana khichdi recipe at home. So, let’s move on to few do’s and don’ts along with tips and tricks to master the recipe every time you make it.

Sabudana Khichdi Ingredients

Sabudana khichdi, as you see below, is basically flavoured with peanuts, chilies, cumin seeds and curry leaves (this can be optional). Furthermore, the addition of potatoes is also an important ingredient giving nice base to the khichdi I usually enjoy the sabudana khichadi with coconut chutney or dahi raita, either as a snack or even as a main meal.

Important Tips To Make Sabudana Khichdi Recipe

Variations In Sabudana Khichdi Recipe

Apart from aloo, you can add your choice of vegetables like chopped carrots, peas, cauliflower, corn, onions etc to make vegetable sabudana khichdi recipe You can add spice powders, tomatoes and increase the amount of chilies if you wish to make spicy sabudana khichdi masala. The another variation I love is, adding fresh methi leaves with spices to make methi sabuadana khichdi. If you are not on fast, then do add little onions and garlic tadka before adding potatoes and try, I am sure you will love it.

How To Make Sabudana Khichdi Recipe Step By Step

Preparation Of Sabudana Khichdi

To begin with, first, wash the sago pearls for 3-4 times until water runs clear. You can wash them in a colander under running water to make if free of most of the starch in it. Then, soak the sabudana pearls in 1 & ¼ cup of water overnight. (photo 1) Now, once the sabudana is soaked well, you will see hardly any water left behind. But, I would still urge you transfer it into a colander to get rid of water if any. (photo 2) Important Tip : You can take a pearl in between the two fingers and check if it is soft and mashes well, it is ready to cook. Then, add crushed peanut into the sabudana (photo 3) Gently mix them well and set it aside. (photo 4)

To Cook Sabudana Khichdi Recipe

Now, heat oil in a pan or kadhai, once the oil is hot, add cumin seeds and fry for few seconds. (photo 5) Add diced potatoes and saute on high heat for a minute. Then cover and cook for 3-4 minutes until they are 90 percent done. (photo 6) Now, add raw peanut, curry leaves, and green chillies and mix. (photo 7) Optional: Raw peanuts are absolutely ones choice to add after you adding roasted and crushed peanuts. As I love the crunch of that crispy peanut, hence the addition of raw peanuts. You can totally skip it. Add soaked sabudana, salt and gently mix, cook for 4-5 minutes only until the pearls are just translucent. DO stir couple of times but gentlly. Also, do not overook them as they will start sticking to each othermaking a sticky lump. (photo 8)

Finally add, lemon juice and coriander leaves and mix. Sabudana Khichdi is ready to serve.

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