Sabudana khichdi is popular and native to the Indian states of Maharashtra and northern Karnataka, especially those parts of Karnataka bordering Maharashtra. Also consumed in Gujarat and other parts of India, Sabudana khichdi is a popular breakfast and snack item and a regular part of the menu during fasting days for the Hindus of the region.
What is Sabudana?
Sabudana is a very popular ingredient that is used in many dishes, especially during the fasting (Vrat) season when grains are not prepared. It is called Sago or Tapioca Pearls in English. Made using Cassava roots, a form of tapioca, sabudana is basically the starch extracted from the roots of tapioca. It is a good source of carbohydrates. Navaratas or vrat days will not be complete without this khichdi.
The trick to getting it right is in the method of soaking. Everyone seems to have a different method for soaking sabudana, so there is no one correct, foolproof method. However, what I follow is a simple rule of thumb and it has worked for me all this while.
Method for soaking:
In a big bowl, put the sago granules and cover it with little water at a time. Insert your index finger into the water. The level of water should be half an inch above the sago granules. This is the method I follow. Dont touch the granules once the water has been poured. Cover and leave it to soak overnight. The next day, using a fork or spoon, just toss it around a little bit to check if all the water has been soaked. If not, drain it out. They should look like puffed white pearls. Very pretty 🙂
2 cups sabudana or sago,
2 medium sized potatoes, peeled, cut into small cubes,
3/4 – 1 cup peanuts, dry roasted, coarsely ground,
1 tsp cumin seeds,
2 green chillies,
10-12 curry leaves,
2 tbsp fresh grated coconut, (optional, I have not used in this recipe)
1 tsp sugar,
1/2 tsp asafoetida powder,
1-2 tsp red chilli powder,
2-3 tbsp oil,
Salt as per taste,
1 tbsp ghee and fresh coriander for final garnish,
- Remove the skin from the peanuts if you like or leave it just as is and grind into a coarse powder.
- Now in the same bowl in which you soaked the sago granules, add the red chilli powder, 1 tsp of salt, ground peanuts, 1 tsp of sugar, and coconut and mix well. Set it aside.
- In a pan heat oil and add the cumin seeds. Once crackled, add the potatoes, slit green chilles, curry leaves, salt to taste for the potatoes, asafoetida powder and mix well. Cover and allow it to cook.
- Once cooked, take the sago mixture and start mixing it in the potato mix. Mix well. Adjust seasonings as per taste.
- Cover with a lid and allow it to cook for about 8-10 mins. The way to check if it is cooked is by checking the color of the sago balls. From white they would have turned translucent.
- Drizzle ghee, garnish with green coriander and serve hot.
Sabudana khichdi is a full meal in itself and can be served on its own. It can be served for breakfast, brunch or can be had as lunch or dinner. It makes a great You can pair it with sweet lime pickle and thick yogurt. Its a classic breakfast dish.
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