Sabudana Khichdi Maharashtrian Style

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Sabudana Khichdi Maharashtrian Style

Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi.

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Snacks

Cuisine: Indian

Servings:

Calories: 539kcal

Author: Dassana Amit

Ingredients

1 cup sabudana (or tapioca pearls)
2 medium sized potatoes
½ cup roasted peanuts
8 to 10 curry leaves - optional
1 teaspoon grated ginger - optional
1 green chili - chopped
1 teaspoon cumin
¼ cup grated fresh coconut (optional)
½ to 1 teaspoon sugar or as required
½ to 1 teaspoon lemon juice or as required (optional)
3 tablespoon peanut oil or ghee
rock salt (sendha namak) as required

Instructions

preparation

Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
Next day drain the sabudana very well and keep aside in a bowl.
Boil the potatoes and when warm peel and chop them.
In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

making sabudana khichdi

Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.
Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.
Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.
When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
Don't overcook as they might become lumpy and hard.
Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.
Serve sabudana ki khichdi hot.

Video

Notes

Rinse the sabudana pearls very well in water.
Depending on the quality of sabudana you soak them in less or more water or for less or more time.
After the sabudana pearls are soaked well, drain all the water very well.
Potatoes can be boiled, steamed or fried and then added to sabudana khichdi.
You can skip green chilies and coriander leaves if you want.
For hindu fasting during ekadashi, navratri, mahashivratri, please add rock salt (sendha namak) in the sabudana khichdi.

Nutrition