Sabudana Khichadi Recipe |How to make Sabudana Khichadi

October 10, 2016

Sabudana Khichadi Recipe |How to make Sabudana Khichadi

Sabudana Khichadi, a Maharashtrian dish, is one of the breakfasts made by my mom. Sabudana (Hindi word), also called as Sago in English, is mainly made out of tapiaco starch. It's used as a home remedy for curing diarrhea. Many dishes like, Sabudana vada, Sabudana papad/sabudana apallam, sabudana kheer can be prepared using sago.


Sago is nothing but carbohydrate, but adding lots of peanut will add a good amount of protein to this dish.

Sabudana Khichadi Recipe |How to make Sabudana Khichadi

Usually sago is not so common in South India and not even liked by them. If prepared well, it will result in seperate granules, otherwise, it will be sticky in consistency, which is disliked by most of us. The above photo shows the sago before and after soaking. If pinched between your thumb and index finger, it will tear apart, thats when its properly soaked.




Alternative to soaking, you can even pour little (about half the quantity of sago) water to the sago and keep mixing often. Add more water after it soaks the first batch of water. That way, you won't make it soggy. And once it is doubled in size, you can refrigerate it to use it later in the morning. I usually prefer doing like this. I like my groundnut to be coarse rather than fine powder and some chunks here and there to bite. So, I pulse it only once. Caution : Don't add hot water to make the soaking process faster, it will make it sticky. Warm water is fine. Boiled potatoes can be added instead of sauteing it.

How to make sabudana khichdi with step by step photos:


1. Soak sago in enough water for 4-5 hrs or overnight. Drain water completely, very important.
2. Roast and pulse groundnut. Add this along with sugar, salt and lemon juice to the sago. Mix well.



3. Heat oil in a pan. Splutter cumin seeds. Add onion and potato together with a pinch of salt (if using boiled potatoes, add it after the onions are well sauteed. Add peas also at this time). Cover and cook for 5 minutes.. If needed, add a tablespoon of water .


4. Add green chilly, turmeric. Mix well. If potatoes are cooked, add sago mixture and combine all well. Cover and cook for 2-3 minutes. The white sago will turn to translucent when its cooked. Turn off the flame.

5. Add coriander leaves. Cover it and let it be on stove for few minutes. Mix well before serving hot.

Sabudana Khichadi Recipe |How to make Sabudana Khichadi




Sabudana Khichadi Recipe
 CuisineIndian
 Prep Time4 hours
 Cook Time10 minutes
 Servings
people
INGREDIENTS
INSTRUCTIONS
  1. Soak sago in enough water for 4-5 hrs or overnight. Drain water completely, very important.
  2. Roast and pulse groundnut. Add this along with sugar, salt and lemon juice to the sago. Mix well.
  3. Heat oil in a pan. Splutter cumin seeds. Add onion and potato together with a pinch of salt. Cover and cook for 5 minutes.. Add a tablespoon of water if needed. if using boiled potatoes, after it after the onions are well sauteed. Add peas also at this time.
  4. Add green chilly, turmeric. Mix well. If potatoes are cooked, add sago mixture and combine all well. Cover and cook for 2-3 minutes. The white sago will turn to translucent when its cooked. Turn off the flame.
  5. Add coriander leaves. Cover it and let it be on stove for few minutes. Mix well before serving hot.
RECIPE NOTES
Alternative to soaking, you can even pour little (about half the quantity of sago) water to the sago and keep mixing often. Add more water after it soaks the first batch of water. That way, you won't make it soggy. And once it is doubled in size, you can refrigerate it to use it later in the morning. I usually prefer doing like this. I like my groundnut to be coarse rather than fine powder and some chunks here and there to bite. So, I pulse it only once. Caution : Don't add hot water to make the soaking process faster, it will make it sticky. Warm water is fine. Boiled potatoes can be added instead of sauteing it.

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