Sabudana Khichadi
Sabudana Khichadi or Sago Khichadi, is popular fasting food for Indians. It is made from sago/tapioca pearls, cumin seeds, curry leaves, green chilies, potatoes and peanuts. Very flavorful and delight to enjoy without the burden of fasting.
Servings: 4 servings
Ingredients
- 1.5 cup sabudana sago/tapioca pearls
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 3-4 curry leaves
- 1-2 green chili chopped
- 1 medium potato chopped
- ¾ cup roasted and coarsely peanuts
- salt to taste
- 1 teaspoon sugar optional
- Juice of 1/2 lemon
- 1/3 cup or less chopped cilantro for garnish
Instructions
- Rinse sabudana under running water until water looks clear.
- Transfer them in a bowl to soak up along with approx. 2 cups of water. Sabudana should be submerged in the water.
- Once they have soaked up all the water and look swelled and softened up. Drain any excess water if there is any left. Lay them out on cotton kitchen towel or in a colander for 10-15 minutes.
- Lightly roast peanuts in a pan on medium heat until they have some brown spots. Cool it down and roughly crush them using a food processor. Leave it aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle.
- Once it sizzles, add the curry leaves, green chilies and potatoes. Let the potatoes cook until tender. I use a lid to cover the pan, so they cook faster with the steam. But, be careful not to burn them. Keep checking on them and stirring in between.
- As potatoes look cooked, add the sabudana/tapioca pearls.
- Followed by crushed peanuts, salt and sugar. Mix it well. Cook for few minutes until most of the sabudana pearls become translucent stirring once a while. You do not need to cook any further once they turn translucent.
- Turn off the heat. Add lemon juice and cilantro stir it up.
- Serve sabudana khichdi hot/warm with cool plain yogurt or as it is.