Sabudana Khichdi
Experience the comforting and nutritious delight of sabudana khichdi, a traditional Maharashtrian dish that combines soft tapioca pearls, crunchy peanuts, and aromatic spices.
Servings: 6
Calories: 379kcal
Ingredients
- 2 cups sabudana
- 1½ cups water
- ¾ cup peanuts roasted
- 2 medium potato cut into small cubes
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 sprigs curry leaves
- 2-3 green chili finely chopped
- ½ lemon
- 2 tablespoon cilantro chopped
Instructions
Soaking the sago pearls:
- Wash the sabudana thoroughly in running water. Wash 3-4 times to remove excess starch. Drain all the water.
- Add 1½ cups of water to the washed sabudana and let it soak for 30 minutes to 4 hours. The water must be just enough to cover the sago.
- The soaking time of sabudana can vary. To check if the sago pearls are soaked, take one pearl and press it between your thumb and finger. It should mash lightly without fully falling apart (see images above).
- Once the sabudana is soaked, pour it into a sieve so that any excess water can drain. Let it sit for 10 minutes.
Prep the peanuts:
- If you are using store-bought roasted peanuts, grind them into a coarse powder and set it aside.
- If you are using raw peanuts, take them in a frying pan and dry roast them for 8-10 minutes, until they are crunchy. Rub them to remove the skin and then grind them into a coarse powder.
Making the khichdi:
- Mix the drained sabudana with peanut powder, sugar, and salt. Set it aside.
- Heat oil in a frying pan or kadhai and add mustard seeds. Once it splutters, add cumin seeds, green chili, and curry leaves.
- Add the potatoes and fry until they are golden.
- Add the sabudana and mix gently.
- Sprinkle a few drops of water and let it simmer for 7-8 minutes. Stir occasionally so that it doesn’t stick to the bottom.
- The khichdi is done once the sabudana pearls turn soft and translucent.
- Turn off the heat, and add lemon juice and cilantro.
- Serve hot.
Video
Notes
Wash the sabudana thoroughly before soaking. Rinse at least 2-3 times to remove any powdered dust from the sago which can make the khichdi starchy and sticky.
Use just enough water to immerse the sabudana. It is very important not to add too much water for soaking. In this recipe, I have used 2 cups of sago and 1½ cups of water. One cup sabudana needs ¾ cup water.
The soaking time of the sago varies and may take from 30 minutes to 4 hours soaking. To check if they are ready, take one soaked pearl and press it between your finger and thumb. It should get lightly mashed, yet hold its shape.
See the tips section above for more useful tips to make Maharashtrian sabudana khichdi.
Nutrition
Calories: 379kcal | Carbohydrates: 58g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 517mg | Potassium: 458mg | Fiber: 7g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 2mg