Sabudana Khichadi is popular in Maharashtra and Gujarat. People make it during fasting. It is the dish of choice when an individual observes a “fast” during Shivratri Navratri or a similar Hindu religious occasion. You can have it as a breakfast or snack. It is so tempting because of it’s tangy, sweet and spicy at the same time.
Total Time: 25 minutes
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Soaking Time: 5 hours
- 1 cup sago (sabudana)
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 3/4 cup boiled potato
- 1 1/2 teaspoon ginger paste
- 2 teaspoon green chilly paste
- 10 curry leaves
- 2 teaspoon lemon juice
- 2 teaspoon sugar
- 1/2 cup roasted coarsely powdered peanuts
- finely chopped fresh coriander
- salt to taste
- To make the sabudana khichdi, combine the sago and 1/2 cup of water in a deep bowl, mix well and keep aside to soak for 5 hours keep aside.
- Once it’s soaked the sabudana take out in the basket to remove all access water and keep for 5-10 minutes. After that in a big bowl mix all the ingredients potato, sabudana, ginger-green chilly paste, lemon juice, sugar, salt and mix well with a spoon.
- Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add curry leaves and peanuts and sauté for few minutes.
- Then add sabudana and potato mixture and cook for 4-5 minutes on medium flame.
- Serve the sabudana khichdi hot with plain yogurt.