Sabudana Khichdi

Sabudana khichdi is a quick, easy and of course a yummy snack but certainly requires a bit of practice. It is usually made during vrat.

Let us start cooking!!!

Ingredients

Sabudana: 1 cup (Soaked overnight)

Groundnut: 1/4 cup 

Sugar: 1/2 tsp (Optional)

Oil: 1 tbsp

Asafoetida: small pinch

Mustard Seeds: 1/4 tsp

Cumin Seeds: 1 tsp

Curry leaves: 7-8 leaves

Green Chilly: 2 de-seeded and finely chopped

Potato: 1 medium size - chopped

Ginger: 1/4 tsp grated (Optional)

Coconut: 1/2 tbsp grated (Optional)

Lemon Juice: 1/2 tbsp (Optional)

Fresh Coriander: 1 tbsp finely chopped

Salt: To taste (if making for vrat then use rock salt)

Method

1. Drain the sabudana well. 

2. Roast peanuts on a hot griddle or microwave them till they become crisp. Remove the skin and grind them coarsely. 

3. To the sago add the grounded peanuts, sugar and salt. Mix well.

4. Take oil in a non-stick pan (I usually prefer it). Add asafoetida, mustard seed. When the crackling noise of the mustard seeds stop add cumin seeds and grated ginger.

5. Now add curry leaves, green chillies. Fry and then add potatoes. Fry them until cooked. Keep the flame on low. 

6. Now add the sago mixture and 1-2 tbsp of water. Mix well and cook it covered for 8-10 minutes.

7. If the sago is cooked the color will change to translucent. If you see some white sago seeds then add 1-2 tsp water more and let it cook for another 4-5 min.

8. Garnish the khichdi with coconut and coriander and drizzle lemon juice and serve it hot.

Tip:

1. The soaking time varies depending upon the quality of sago used. Generally if the seeds are larger then soak for at least 8-10 hours and if the seeds are smaller then 1-2 hours are sufficient.

2. Sticky khichdi can be avoided if the sago seeds before washing are roasted on a pan for a few minutes.

3. Wash the sago seeds 2-3 times before soaking them.

See you soon with a new recipe till then Happy Cooking!!!