Sabudana or Sago Khichdi

This dish evokes memories of home for me on a bright Sunday morning, the smell of roasting peanuts, the crackle of potatoes as they develop a nice crispy crust, and finally the star of the show, the white pearly, cute sabudana balls.

As a kid, I would always follow my Mom around in the kitchen or sit on the kitchen slab while she told me everything she knows about food. One such thing that I learned from her was to never overcook the Sabudana seeds else they will turn into one solid gluggy mass. In my mind, I thought that she is simply making a big fuss about a dish so simple and easy until I cooked it by myself and quickly realized that it takes a few tricks to achieve the desired consistency. Sabudana khichdi is perfect is when you can count the no. of Sabudana seeds in your plate (my Mom’s words, not mine haha).

If you too have called your Mom frantically about what went wrong with your khichdi then this recipe is for you. Go on, read it, try it and let me know if you too could count the Sabudana seeds in your plate while enjoying the homely flavors and boasting to your Mom about how you are now the “Master Sabudana Khichdi Maker”.

Sabudana Khichdi

Recipe by Mansi UpadhyayCourse: BreakfastCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

20

minutes

Sabudana are spherical spheres that are made by processing the starch extracted from tapioca roots. Sabudana Khichdi is an Indian dish popularly prepared when someone observes a fast during a Hindu festival but is also a popular street food in many parts of India.

Ingredients

  • 1 cup overnight soaked sabudana or sago seeds

  • 1 tbsp ghee or clarified butter

  • 2 medium sized boiled potatoes, cubed

  • 1 tsp cumin seeds or jeera

  • 2 chopped green chillies

  • 8 tbsp roasted peanuts

  • black salt or rock salt to taste

  • salt to taste

  • 1 tbsp lime juice

  • 2 tbsp chopped coriander

Directions

  • Soak sabudana or sago seeds overnight in enough water to just about submerge them. Make sure to not add too much water to it. In the morning you should have soaked sabudana with no water in the bowl.
  • Dry roast peanuts on low to medium heat, cool them down, and blitz half of them in a mixer grinder to a semi crushed state. Save the rest of the whole peanuts for later.
  • Add the crushed peanuts to the bowl with sabudana and mix well to coat all the seeds with the peanut mix.
  • Heat a pan on medium-high heat, to that add 1/2 tbsp of ghee and boiled cubed potatoes, season with salt. Cook them till potatoes achieve a brown crunchy crust. Once done transfer them to a plate.
  • In the same pan now heat the remaining ghee, cumin seeds, chopped green chilies, and remaining peanuts. Cook them for 2 mins.
  • Now reintroduce the already cooked potatoes to the pan, and also add the sabudana seeds and peanut mixture.
  • Quickly season with some salt and black salt to taste.
  • Add lemon juice to the pan and stir till all the sabudana seeds go from completely opaque to translucent.
  • Garnish with freshly chopped coriander leaves and serve with plain curd. Enjoy!!

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