Sabudana (Sago) Khichdi is mainly made from Sago or Tapioca pearls or Cassava Root pearls. It is cooked along with potatoes and peanuts to make it tasty and healthy.
Ginger, black pepper powder, cashew nuts along with other spices are added to give it a nice flavour. It’s very simple, easy and takes just 15 – 20 minutes to make once the sago is soaked well and ready. It is made specially during fasting time like, Navrathri, MahaShivrathri or any festival
2 – Hari Mirch (Green chillies), finely chopped
1 inch –Adrak (Ginger), finely chopped
10-12 or 1 sprig – Kadipatta (Curry leaves)
1 – Alu (Raw Potato), cut into small pieces
2 tbsp – Lemon Juice
¾ tsp – SendhaNamak (Rock Salt)
1 tbsp – Coriander Leaves, finely chopped
Procedure:
Rub and wash Sabudana 3 times.
Then soak it in ¾ cup water for 3 hours.
All water will be absorbed and Sabudana will be soaked well and becomes soft.
Dry roast ¼ cup peanuts until crispy and take out into a plate and let it cool. After which grind to a coarse powder and keep aside.
Heat a pan and add another 1 tbsp peanuts and fry them until nice and crispy and keep aside.
Add 10 cashew nuts which are broken into half and fry them until light brown and keep aside.
In the same pan add jeera and allow it to sizzle, then add finely chopped green chilies, finely chopped ginger and mix for 30 seconds until the raw smell is gone from ginger. Then add curry leaves and roast for another 30 seconds. If you wish you can finely chop curry leaves instead.
Now add cut potato and ¼ tsp sendhanamak or rock salt and mix well. Rock salt is added here only to cook potato. Rest of the salt will be added later. Then cover the lid and cook for 3 minutes or until the potato is softened.
Now add soaked Sabudana or Sago, kali mirch or black pepper powder, roasted peanuts and kaju and mix it well. And cover the lid and let it cook in low-medium flame.
Then remove the lid and keep mixing until the sabudana turns translucent. It will take about 5-7 minutes for sabudana to turn translucent.
Once it turns to translucent, switch off the flame and add lemon juice and mix well. Switching off the flame prevents the lemon juice turning bitter.
Then add ½ tsp of SendhaNamak or Rock Salt or as per your taste and mix it well
Finally add finely chopped coriander leaves and mix well.
Serve hot with curd or yogurt. 😊
TIPS:
1. Soaking for 3-4 hours is enough for Sabudana to soften.
2. For one cup of Sabudana use ¾ cup of water only.
3. To cook faster take boiled potato instead of raw potato. Cut them in small pieces and add along with Sabudana.
4. To avoid Sabudana sticking to each other, add Peanut powder along with it in the beginning. Do not add at the end.
5. Add lemon juice only after switching off the flame to prevent turning it bitter.
6. Serve it hot with curd or yogurt.
