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Rinse and soak sabudana (sago or tapioca pearls) in water. To know more, swipe up!
If the sabudana is easily pressed and gets mashed, it has become soft. To know more, swipe up!
Using a strainer or colander, strain all the water from the sabudana. Strain very well. There should be no extra water in the sabudana. Keep aside.
Boil potatoes in a pressure cooker or pot. To know more, swipe up!
After the potatoes become warm or cool completely, peel and chop them.
To make peanut powder, heat a frying pan and add peanuts to it.
Roast the peanuts on medium-low heat, stirring often.
Roast the peanuts till they become crunchy. The peanut skin will also get charred.
Switch off the heat and keep the peanuts aside to cool.
Add the cooled roasted peanuts in a grinder jar.
Grind the peanuts to a coarse powder. Do not grind at a stretch, as then the peanuts will release oil.
Take the sabudana in a mixing bowl. Add the peanut powder to it.
Add rock salt and sugar. If making the dish for non-fasting days, you can use regular salt.
Mix the sabudana mixture well with a spoon.
To make the sabudana khichdi, heat ghee or peanut oil in pan.
Add cumin seeds.
Fry the cumin seeds till they crackle and get browned.
Next, add chopped green chilies.
Fry the green chilies for a few seconds on medium-low heat.
Now, add chopped boiled potatoes.
Mix and sauté the potatoes for a minute on medium-low heat.
Next, add the sabudana-peanut mixture.
Give it a good mix.
Sauté the sabudana-peanut mixture for 4 to 6 minutes on low heat, stirring continuously.
Sauté till the sabudana becomes translucent. To know more, swipe up!
Add lemon juice for some tang in the sabudana khichdi.
Lastly, add chopped coriander leaves. If you do not eat coriander leaves during fasts, skip it.
Give it a final stir.
Serve sabudana khichdi hot or warm. For more recipes, visit vegrecipesofindia.com
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