Sabudana khichdi

Sabudana or sago or sago pearls are used in recipes eaten during fasting. During fasting to boost up the energy level, starch rich sago recipes are prepared. Sabudana is gluten free and is eaten during religious fasting.

Most commonly during Navaratri, ekadasi and other Hindu fasting days they are eaten. You can have it on other days too.

Cooking it for a long time makes sago sticky and turn to lumps. The starch in it clumps up to become gluey, chewy and sticky. Avoid using cast iron pan to prepare this sago khichdi. They easily get stuck to cast iron pan due to extreme heat.

Sago need to be cooked only for 2 minutes until they turn transparent. Small lumps are common as they are purely starch.

Do not use more water to soak. When they are soaked well, there won’t be a drop of water to drain. But donot miss the step of draining it. It should be drained completely before cooking.

PREP TIME : 10 minutes

COOK TIME : 3 minutes

COURSE : breakfast

CUISINE : north indian

YIELD : 2 servings

INGREDIENTS REQUIRED :

Sabudana – 1/2 cup

Water – 3/4 cup ( to soak)

Potato (cooked)- 2no. (small)

Peanut (roasted) – 1/4 cup

Coriander leaves – 2 tbsp

Cumin – 1/2 tsp

Green chillies( small) – 3 no. (chopped)

Lemon juice – 1 tsp

Spring of curry leaves

Sesame oil – 1 tbsp

Salt as required

METHOD :

Take 1/2 cup sabudana and wash it twice.

Soak it in 3/4 cup water for 5 hours atleast or overnight.

After 5 hours, sabudana becomes fluffy.

Press with fingers and check whether it is soft and mashed easily.

Then drain it completely.

Take 1/4 roasted peanuts and break them into half using mortor and pestle.

After breaking them into halves, blow off the skin. Then Transfer to mixer jar and make it a course powder .

Heat oil in a pan. Temper 1/2 tsp cumin, curry leaves and 3 chopped green chillies.

Add cooked, chopped potatoes, sabudana, peanut powder and salt.

Mix everything well to combine and close it for a minute in simmer.

Later open the lid and add lemon juice and coriander leaves.

Sabudana kichadi is done.

Serve the warm khichdi with hot tea.

NOTE :

Donot leave the khichdi in pan after cooking.

Transfer to plate immediately to avoid sticking

It needs only 2 minutes to cook.

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