Sabudana Khichdi/ साबूदाना खिचड़ी (Sago cooked with ground nut powder)

Sabudana Khichadi

Sabudana is a very healthy, nutritious, tasty savory which is made from dried small balls of Tapioca starch. Sabudana khichadi is eaten during fasting in Maharashtra, Gujarat and some parts of south India. It can be taken as breakfast as well as evening snacks.  It is very nutritious and less oily preparation of sabudana and is my husband's favorite breakfast relished with curd.
Many people do not eat coriander in fasting food, so it can be avoided if sabudana khichadi is being made during fasting.

Preparation Time:  10-15 min.( not taking into account the soaking time).

Cooking Time: 15 - 20 min

Servings: Serves 4-5 large servings.


Ingredients Required For Sabudana Khichadi 

• 250 gm. Sabudana.
• 100 gm. Ground nut.
• 2 Potatoes (boiled and peeled.)

Boiled and peeled Potatoes

• 2 Green chillies finely cut.
• 2 Tea spoons Coriander leaves (washed and finely cut).
• 10 ml. Cooking oil.
• 1 Tea spoon Cumin seeds.
• 1 Tea spoon Mustard seeds.

Mustard,cumin seeds,curry leaves cut green chilies for seasonong

• Salt to taste.

Direction To Prepare Sabudana Khichadi : -

• Wash Sabudana in a sieve over running water
• Soak Sabudana in 100 ml water for 3-4 hrs.

soaked sabudana

• Roast ground nuts , remove the brown peelings, and grind to powder.

Powder of roasted ground nuts

• Crush the potatoes to small pieces.
• Take a thick bottom wok , put oil in it and heat till oil is smoking hot.
• Add cumin seeds , mustard seeds, green chilies and cook till seeds splutter.
• Add potatoes and cook for 2 min.

Boiled potatoes being cooked in the seasoning

• Add soaked Sabudana and mix .

Sabudana added to cooked potatoes

• Add salt , coriander leaves and mix.
• Cover and cook for 3-5 min. with stirring once or twice.
• Add ground nut powder and mix.

Groundnut powder added to sabudana

• Cover and cook for 5-10 min. till the color of Sabudana becomes transparent.
• Remove from heat.

Sabudana Khichadi without Fresh coriander leaves

Sabudana Khichadi with fresh coriander leaves

 Sabudana khichadi is ready to be served with curd / chutney

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

Tips : -

• Sabudana when soaked should not be soggy. The grains of Sabudana should be soft , fluffy and separated from each other.
• If too much water is added while soaking then the khichadi will become lumpy.

Suggested Variations:-

• Nuts like cashew/almonds can be added after cutting them fine.
• Those who do not like coriander can avoid it.