Sabudana or tapioca pearls or Sago seeds, is a popular Indian evening snack and a breakfast dish. It is very commonly prepared during the fasting days and has different versions. The trick to make a perfect sabudana khichdi lies mainly on cleaning and soaking the seeds overnight. I have added all the tips and tricks so you can have a perfect and a flavourful version of Sabudana Khichdi on your fasting days.
|Cooking Time||Prepration Time||Total Time|
|20 minutes||10 minutes||30 minutes|
- Sabudana Pearls/Sogo seeds – 1cup (soaked overnight)
- Potato – 1 mediun (diced)
- Cumin seeds – 1 tsp
- Ginger – 1 tsp (finely chopped )
- Green chille – 1 (finely chopped)
- Curry leaves – 4-5 leaves
- Roasted Peanut – 1/4 cup (milled)
- Roasted Fennel seeds – 1tsp (powdered)
- Cooking oil/Ghee – 2tbsp
- Dry Curry leaves – 1/4 tsp (powderd)
- Sendha Namak/ rock salt – As per for taste
- Lime Juice – 1 tbsp / half a lime
- Coriander leaves – 1 tbsp (finely chopped)
- Pomoganet Seeds – 1 tbsp (garnishing)
- Haldirams Falahari Mix – 2 tbsp (optional for garnishing)
- In a bowl, add a cup of sago seeds and rinse them three times while gently rubbing them to remove the starch.
- Soak them with only 3/4 cup of water, preferably overnight if not at-least for 8 hours.
- In a mixing bowl add the milled roasted peanut, dry curry leaves, roasted fennel powder and mix them together.
- You can choose to use haldirams falahari namkeen as a per-mix. Just blend 1/4 cup of the namkeen and mix them with soaked sago seeds, gives you the same flavour, in fact thats how I got the idea.
- Do not skip the above process, it helps te seeds not to stick to each other while they cook, and this also help us reduce the quanity of cooking oil.
- Place a frying pan on medium heat. Once the pan is hot add cooking oil/ghee, cumin seeds and ginger. Saute until the ginger is slighly cooked.
- Now add the diced potatoes, curry leaves, green chilli, salt and mix them together. Cover the pan and allow the potatoes to cook.
- Once the potatoes are almost cooked add spiced peanut coated sabudana and give them a good mix.
- Sabudana doesn’t take long to cook, cover the pan with lid while you cook.Keep stirring occasionally gently to make sure sabudana do not stick to the pan.
- You would observe the sabudana have started to turn translucent, that is a sign they are cooked.
- Turn off the heat, add the lime juice and chopped coriander leaves and give it a last mix.
- Serve in a serving bowl and garnish it with pomegranate seeds and/or falahari mixture for the added crunch (optional).
Well I hope the recipe and tips mentioned above are of help and your sabudana khichdi turns out flavourful. I would be waiting to hear from you, so do not forget to like and share your experience in the comment section below.