Sabudana Khichdi recipe
Sabudana Khichdi recipe / Sago recipes / How to make easy sabudana khichdi / Non sticky sabudana khichdi recipe with easy step by step photos. Sabudana or sago has many health benefits it provides antioxidants and resistant starch. This is vegan and gluten free recipe. Sabudana khichdi or sago khichdi is very popular Indian dish and they serve it mainly during navratri time as vrat food. In india people take fast during navratri, ekadasi or on any religious day so on those days they serve sabudana as one meal. This is very delicious sago savory dish.- To make Sabudana Khichdi Wash the sabudana or tapioca pearls in running water until the starach is washed away completely. Soak the Sabudana for 5-6 hours or overnight i soaked it overnight- Heat a pan with little ghee or oil and add cumin, green chili and grated ginger and saute it briefly- Then add the boiled and cubed potatoes and saute it for 1-2 minutes on low flame- Add the roasted peanuts and curry leaves and saute it for a minute- Add soaked sabudana pearls, salt and sugar, mix it well with peanut mixture- Mix it very well and keep on string on low flame for 5-6 minutes or till sabudana becomes translucent do not over cook- Finally squeeze some lemon juice on top and switch of the flame- Serve it hot with raita or like that
Ingredients
- 1 cup Sabudana / Sago / Tapioca pearls soak 1 cup sabudana in 1 cup water
- 2 tbsp Ghee or oil
- 1 tsp Cumin / jeera
- 2 Green chili
- small Ginger grated
- 2 tbsp Roasted Peanut you also grind it and add
- Salt
- 1/2 tsp Sugar optional
- 1 tsp Lemon juice
- Water
Instructions
- To make Sabudana Khichdi - Wash the sabudana or tapioca pearls in running water until the starach is washed away completely. Soak 1 cup Sabudana in 1 cup water for 5-6 hours or overnight i soaked it overnight Press the sabudana and it should smash easily
- Heat a pan with little ghee or oil and add cumin, green chili and grated ginger and saute it briefly
- Then add the boiled and cubed potatoes and saute it for 1-2 minutes on low flame
- Add the roasted peanuts and curry leaves and saute it for a minute
- Add soaked sabudana pearls, salt and sugar, mix it well with peanut mixture
- Mix it very well and keep on string on low flame for 5-6 minutes or till sabudana becomes translucent do not over cook
- Finally squeeze some lemon juice on top and switch of the flame
- Serve it hot with raita or like that
