Sabudana Khichdi
Sabudana Khichdi is a popular Indian pilaf / pulao dish made with soaked tapioca pearls (sago and peanuts). It is a savory upma commonly enjoyed during fasting periods, such as Navratri, or as a nutritious breakfast or snack.
Servings: 4 People
Calories: 250kcal
Cost: $5
Equipment
Ingredients
- 1 cup soaked sabudana tapioca pearls
- 2 Tablespoons Oil peanut oil preferred
- 1 teaspoon cumin seeds
- 2-3 green chilies finely chopped
- 1 teaspoon grated ginger
- 2 medium-sized potatoes peeled and diced
- ½ cup roasted peanuts coarsely crushed
- 1 teaspoon sugar optional
- Salt to taste
- ¼ cup Fresh coriander leaves for garnish optional
- 1 Tablespoon lemon juice optional
Instructions
- Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in 1:1 water ratio for about 4-5 hours or overnight. Drain excess water and set aside.
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Then add chopped green chilies and grated ginger to the pan. Sauté for a minute until the raw aroma disappears.
- Add diced potatoes to the pan, sprinkle some salt and sauté until they turn golden brown and are cooked through.
- Add coarsely ground peanuts to the pan. Mix well and cook for another minute.
- Now, add the soaked sabudana to the pan. Mix everything together gently to ensure the sabudana doesn't stick to each other.
- Cook the sabudana mixture for 5-7 minutes, stirring occasionally, until the sabudana pearls become translucent and soft.
- Season with salt and sugar according to your taste and mix well.
- Garnish the Sabudana Khichdi with freshly chopped coriander leaves and a squeeze of lemon juice for an extra tangy flavor (if desired).
- Serve hot and enjoy this delightful and nutritious Sabudana Khichdi with some plain yogurt or a side of coconut chutney.
Notes
Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2-3 days. Ensure that the khichdi has cooled down to room temperature before transferring it to the container to prevent condensation and sogginess.
When reheating, you may need to add a splash of water or sprinkle some water over the khichdi to prevent it from drying out. Reheat the Sabudana Khichdi on the stovetop or in the microwave until heated through.
It's important to note that Sabudana Khichdi tends to become slightly sticky upon refrigeration. Gently fluff it with a fork before reheating to separate the pearls and restore the texture.
Recipe time does not include soaking time. For best results, soak the sabudana for 4-5 hours, preferably overnight.
Nutrition
Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 23g | Protein: 15g | Fat: 10g | Vitamin A: 35IU | Vitamin C: 10mg | Calcium: 10mg