One of the popular recipe of this festival is Sabudana Khichidi.Sabudana is Sago/tapioca pearls and khichidi means mishmash,mix of this and that .So Sabudana Khichidi is basically a popular Indian Dish made up of soaked fluffed sago mixed with boiled potato and crushed peanuts etc .It is a very famous dish of Gujarat and Maharashtra (States of India) where it's even served as a famous street food.Usually it is a "go to" religious fasting food during festival times.It can be served as a Breakfast as well or a snack or whenever you prefer.It's tasty and filling.
Sabudana Khichidi
Ingredients
Sabudana/Sago - 1 1/2 cup
Medium size Potato,Boiled and diced - 1-2 nos.
Onion ,chopped - 1/2 cup(Optional)
Green chillies - 2-4 nos.
Ginger,chopped - 1 tablespoon (Optional)
Peanuts/Groundnuts,roasted and crushed- 1/2 cup
Turmeric powder - 1/4 teaspoon(optional)
Red chili powder - 1 teaspoon(optional)
Lemon juice - 1 teaspoon
Salt-to taste
Sugar- 1/4 teaspoon(optional)
For tempering
Ghee/Oil - 2-3 tablespoon
Cumin seeds - 1 teaspoon
Dry Red chili,broken-1-2(Optional)
Asafoetida/Hing- A pinch
Coriander leaves - a few for garnishing (optional)
Preparation Method
Quick method 1 with tips to avoid sabudanas from turning soggy or sticky-
Method 2-
- Wash Sabudana until there is no powdery remains and water is clear .Soak them in enough water covering them overnight or for about 4-6 hours until they become separate ,moist and plumped.
- Drain the sabudanas well in a colander and make sure there is no water left otherwise it'll end up sticky.(Important)
- Heat a pan , roast the groundnuts , coarsely crush or grind them and keep it aside.
- *Mix the crushed peanuts,lemon juice,salt,sugar,turmeric & chili powder with the drained sabudana well and keep it aside.
- Heat ghee in another pan and add cumin seeds,dry red chili,asafoetida,salt,onion,green chilli and ginger.Stir till the onion becomes slightly transparent.Mix in a few coriander leaves.
- Now add the boiled diced potato and fry it lightly without breaking it.
- Finally add the above *sabudana-peanut mixture into the tempering pan with fried potato.
- Cook them "uncovered", tossing from time to time to make sure they don't stick to the bottom of the pan.(Very important part)
- Sabudana Khichidi is ready once they are cooked , don't taste raw, looks light golden and squeezy but not sticky.
- Remove from the stove and garnish with coriander leaves.
Note:
- If you are gonna make this for fasting then please omit onions.
- I love my khichidi spicy so I added turmeric and red chili powder.
- If you ask me what makes this simple dish very tasty I will say the addition of onions ,fried potatoes and the peanuts in my case.Do try it this way once.You'll like it.
- And the best thing I LOVE about it I love squeezing those cooked sago pearls lol :P.It's fun :P.
