Sabudana khichdi is a delicious dish of sago made with potatoes, peanuts and is usually cooked during the fasting days or Indian festivals. Sabudana khichdi is usually preferred during lunch hours as it can be really heavy.
Not only is khichdi prepared from sabudana but also many variants are available, like sabudana kheer, sabudana vada, sabudana roti, or Tikki.
Sabudana comes under healthy dishes as it is rich in fibre and calcium, which is why it is also known as an energy booster. This is the prime reason for having Sabudana khichdi during fasting days, as it provides energy to the body.
The recipe described below is of Sabudana which has been soaked overnight.
Ingredient
- 1 cup sabudana
- 2 medium-sized potatoes
- ½ cup roasted peanuts
- 8 to 10 curry leaves
- 1 green chili – chopped
- 1 teaspoon cumin
- ½ to 1 teaspoon sugar or as required
- lemon juice as required
- 3 tablespoon peanut oil or ghee
- rock salt (sendha namak) as required
Preparation
- Rinse the overnight soaked sabudana and keep it in a bowl.
- Now, boil the potatoes, and when warm peel and chop them.
- Take a pan and dry roast the peanuts till they turn brown in color, and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
- Mix the coarsely powdered peanuts, salt, and sugar with the sabudana.
- Now heat peanut oil or ghee.
- Next, fry the cumin till they crackle and get browned.
- Then add some green chillies and curry leaves.
- Add chopped boiled potato and sauté for a minute.
- Finally, add the sabudana.
- Keep on often stirring on a low flame for approx. 4 to 6 minutes.
- When the sabudana loses its opaqueness and starts becoming translucent, they are cooked.
Add lemon juice and chopped coriander leaves while serving with curd.