In Maharashtra, Sabudana Khichdi is a favourite fasting food. I guess the carb kick it provides (sabudana + potato) is a great to assuage hunger pangs. While I do not eat it on the days I fast, I often like to have Sabudana Khichdi for breakfast on other days. There is something about this simple dish that not only satisfies hunger but also gives me a feeling of well-being. 🙂
Do also try my recipe for Spicy Green Sabudana Khichdi recipe that used a Coriander + Green Chilly paste to spice up this traditional favourite.
How to Make The Perfect, Non-sticky Sabudana Khichdi
- Sabudana/Saggu Biyyam/Sago – 1 Cup
- Potato – 1 Medium
- Peanuts – 4 tbsp
- Green Chillies – 2
- Cumin Seeds – 1/2 tsp
- Ghee – 1 tbsp
- Curry Leaves – 4 or 5
- Sugar – 1/4 tsp (optional)
- Salt to Taste
- Dissolve 1 tsp salt in 3 cups water.
- Soak sabudana in salt water for about 1 hour.
- Using a colander, drain the water out of the sabudana.
- Let sabudana drain for 3 to 4 hours.
- Boil the potato.
- Peel, and cut into medium-sized cubes.
- Dry roast the peanuts.
- Peel and pound into a coarse powder.
- In a heavy-bottomed kadai/wok, heat the ghee.
- Add cumin seeds and fry for about a minute.
- Add sliced green chillies, curry leaves, and potato pieces.
- Stir-fry for about 2 minutes.
- Turn the heat to low.
- Mix the roasted peanut powder, sugar, and drained sabudana.
- Add the sabudana to the kadai and mix well.
- Add salt as required and mix well.
- Over low to medium heat, cook for about 5 minutes till the sabudana just starts to turn translucent.
- Serve hot.
- I soak sabudana in salt water so that the sabudana soaks some of the salt and it adds to the taste.
- Do not soak sabudana for too long and do let the sabudana drain completely. If not, you will have a lumpy, icky mess on your hands. 🙁