Spicy Sabudana Khichdi with Coriander and Green Chilly Paste | Recipe by Shobha Deshmukh

I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.

Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste
Sabudana Khichdi with Green Coriander, Green Chillies, and Ginger Paste

Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.

When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav.  When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂

So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.

Spoonful of Green, Spicy Sabudana Khichdi
Spoonful of Green, Spicy Sabudana Khichdi

How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste

Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Prep Time
3 hrs
Cook Time
15 mins
Total Time
3 hrs 15 mins
 

This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.

Course: Breakfast, Snack
Cuisine: Indian, Maharashtra, Maharashtrian, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Sabudana
  • 1/4 Cup Roasted Peanut Powder
  • 1 Large Potato
  • 2 tbsp Roasted Peanuts
  • 1 tsp Cumin Seeds
  • 2 Green Chillies
  • 1.5 tbsp Ghee
  • Salt to Taste
For the Green Paste
  • 1 Packed Cup Fresh Coriander
  • 2-3 Green Chillies
  • 1" Piece Ginger
Instructions
Getting the Sabudana Ready
  1. Dissolve 1 tsp salt in 2 cups water.

  2. Add the sabudana to the salt water and let it soak for about 45 minutes.

  3. Drain the sabudana using a colander and leave it in the colander for about 2-4 hours.

  4. Just before making the khichdi, mix the roasted peanut powder in the sabudana. 

  5. Set aside.

Getting the Potato Ready
  1. Parboil the potato.

  2. Let it cool and peel it.

  3. Cut into 1/2" cubes.

Making the Green Masala
  1. Using a little water, grind the coriander, green chillies, and ginger to a fine, thick paste.

  2. Set aside.

Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
  1. In a kadhai, heat the ghee.

  2. Add the cumin seeds and stir-fry till they start to change colour.

  3. Add the green chillies and stir-fry for a minute.

  4. Add the roasted peanuts and stir-fry for 1-2 minutes.

  5. Add the potato pieces and stir-fry for 2-3 minutes.

  6. Turn the heat to low and wait for a minute.

  7. Add the green masala and salt.

  8. Mix well and stir-fry for a few seconds.

  9. Add the sabudana mixed with peanut powder, and mix well.

  10. Turn up the heat to medium.

  11. Stir-fry for 5-7 minutes till the Sabudana starts to turn translucent.

  12. Take off the heat and serve hot!

Step-by-Step Recipe for Making Spicy Green Sabudana Khichdi

  1. Soaking and Draining the Sabudana
    1. Add 1 tsp salt in 2 cups water, and mix well till it dissolves.
    2. Now add the sabudana to the salted water and let it soak for about 45 minutes or till it swells. I find that using salt water helps the sabudana taste better in the khichdi.
    3. Using a colander, drain all water from the sabudana.
    4. Leave the sabudana in the colander for about 2-4 hours so that it loses all the water and dry a bit. This will prevent the sabudana from being all sticky and gluggy.
    5. Just before making the khichdi, mix the roasted peanut powder in the sabudana.
    6. Set aside.
  2. Boil the Potato
    1. Parboil the potato. If you prick the potato, it should still feel firm but cooked.
    2. After the potato cools, peel it and cut into 1/2″ cubes.
    3. Set aside.
  3. Making the Coriander-Green Chilly-Ginger Masala
    1. Add a little water, coriander, green chillies, and ginger to the chutney attachment.
    2. Grind the ingredients to a fine, thick paste. Do not add too much water as the paste will become runny.
    3. Set aside.
  4. Making the Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
    1. In a kadhai, heat the ghee. I used ghee as Maharashtrians do not use oil and because the khichdi tastes great when cooked in ghee.
    2. When the ghee melts, add the cumin seeds and saute till they start to crackle.
    3. Next, add the chopped green chillies and saute for a minute.
    4. Next add the roasted peanuts and stir-fry for a minute. I add peanuts for the crunch. This is an optional step.
    5. Add the boiled potato cubes and stir-fry till they just start to change colour, about 2-3 minutes.
    6. Now turn the heat to low and wait for 1-2 minutes.
    7. Add the ground coriander-green chilly-ginger paste and salt.
    8. Mix well and stir-fry for a few seconds. Do not fry because the paste will turn blackish.
    9. Now add the sabudana-peanut powder mix.
    10. Mix well.
    11. Now turn up the heat to medium.
    12. Stir-fry the Sabudana Khichdi for 5-7 minutes till the Sabudana starts to turn translucent.
    13. Turn off the heat.
    14. Serve the Spicy Green Sabudana Khichdi hot with some cold Dahi on the side!
Spicy Green Sabudana Khichdi
Spicy Green Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichadi
Sabudana Khichadi

In Maharashtra, Sabudana Khichadi 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 Khichadi 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. 🙂

Want more recipe for Vrat ka Khana? Do try my recipes for Farali Misal, Low-Oil Sabudana Vada, Dahi Sabudana, Sabudana Thalipeeth, Dahi Alu, and Sabudana Kheer.

Ingredients

  1. Sabudana/Saggu Biyyam/Sago – 1 Cup
  2. Potato – 1 Medium
  3. Peanuts – 4 tbsp
  4. Green Chillies – 2
  5. Cumin Seeds – 1/2 tsp
  6. Ghee – 1 tbsp
  7. Curry Leaves – 4 or 5
  8. Sugar – 1/4 tsp (optional)
  9. Salt to Taste

Method

  1. Dissolve 1 tsp salt in 3 cups water.
  2. Soak sabudana in salt water for about 1 hour.
  3. Using a colander, drain the water out of the sabudana.
  4. Let sabudana drain for 3 to 4 hours.
  5. Boil the potato.
  6. Peel, and cut into medium-sized cubes.
  7. Dry roast the peanuts.
  8. Peel and pound into a coarse powder.
  9. In a heavy-bottomed kadai/wok, heat the ghee.
  10. Add cumin seeds and fry for about a minute.
  11. Add sliced green chillies, curry leaves, and potato pieces.
  12. Stir-fry for about 2 minutes.
  13. Turn the heat to low.
  14. Mix the roasted peanut powder, sugar, and drained sabudana.
  15. Add the sabudana to the kadai and mix well.
  16. Add salt as required and mix well.
  17. Over low to medium heat, cook for about 5 minutes till the sabudana just starts to turn translucent.
  18. Serve hot.

Tips

  • 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. 🙁