Sabudana khichadi

Tapioca Pearls with Potato, peanuts & herbs

Sabudana Khichdi, It’s also know by sago khichdi and tapioca pearl pilaf.

Sabudana Khichdi is a savory Maharashtrian style recipe made with sago/tapioca pearls, potatoes, and roasted ground peanuts. It is the preferred choice of food during fasting days in India.

Sabudana is a processed plant starch made from Cassava Root. As the pearls are high in starch, proper preparation and cooking is required.

Indian culture has different rituals and means on every fast. So based on that, the other ingredients added to this fasting khichdi.

Some allow the use of turmeric powder and asafoetida to khichdi other don’t.

Overall, I think it is an easy dish but getting the right texture of soaked sabudana is key for this recipe.

The reason being, sabudana is starchy in nature and hence has a tendency to turn sticky and gooey when over soaked or overcooked.

That is one of the reasons many draw back from making it, but if my husband can make this delicious vegan and gluten-free dish following my recipe you all can do the same.

There is a several range of sabudana available in the market with different quality. Some are ready instantly, some need 3-4 hours of soaking and some need more time.

Always do the smash test to know that sabudana is ready or not for cooking.

Pick up a soaked pearl and mash it between your fingers and thumb. It should squish easily.

If not ready, sprinkle some water and give a quick stir and let it sit for 2 more hours. Smash test again, drain any excess water.

I've grown up eating my mom's version of sabudana khichdi which uses basics like ghee, cumin seeds, green chilies, potatoes, roasted peanuts, curry leaves, coriander leaves, soaked sabudana, salt, and lemon juice. That's what I'm sharing in today's post.

Ingredients

· 2 cups Sabudana before soaking

· 2 cups water

· 2 tablespoon oil

· 1 teaspoon cumin seeds

· 3-4 curry leaves

· 2 green chillies finely chopped

· 1 medium sized potatoes peeled and cubed

· ½ cup roughly crushed roasted peanuts

· Salt to taste sendha namak for upvaas

· 2 teaspoon Sugar

· 1 tablespoon Lemon juice or to taste

· Fistful of Chopped cilantro

Instructions

Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.

Soak covered for 5-6 hours, preferably overnight.

Sabudana will fluff up after soaking. Do the smash test mentioned above. Drain off excess water if any before cooking.

Add oil to a heavy bottom non-stick pan. Once warm, add in the cumin seeds. Add the cubed potatoes and salt and cook on a low flame until tender, flipping it occasionally.

Now add in the curry leaves, chopped chilies, roasted peanuts and cook for a minute more.

Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated. Keep stirring occasionally.

Add sugar, lemon juice, and chopped cilantro.

Serve warm with chilled yogurt.

Notes

Roast peanuts, crush them and store them in an air tight container so that it’s available handy whenever needed.

You may add pomegranate or grated coconut if desired.

You may substitute green chilies with red chili powder.

You may add ginger, but it adds a lot of flavor.