Sabudana khichdi is one recipe with which we are all familiar with. It is usually prepared during fasting days. If prepared in right way, it is a very simple recipe yet so tasty and full of flavour.
I have liked Sabudana khichdi from my childhood. My mother used to prepare it for me when I was young. Now tables are reversed and I love preparing it for me and my mother especially during fasting days.
Sabudana is super tasty as well as healthy too. There are so many more recipes which can be prepared with sabudana be it Sabudana tikki, Sabudana kheer etc. Sabudana is not only eaten in fasting days but it is also a healthy and tasty option for breakfast, snacking and light lunch or dinner too.
Many people face the problem that their Sabudana khichdi turn out to be sticky and gooey when they cook it. But if you prepare it according to recipe I am sharing, it will never be clumpy or sticky and will look as well as taste great. Do prepare it and enjoy this light meal with your friends and family.
Sabudana – 1 cup or 1 bowl
Oil- 2 tbsp
Potato – 1 or 2
Peanuts (moongfali) – a handful
Ginger – 1/2 inch
Curry leaves – 5-6
Cumin (jeera) – 1 tsp
Green chillies – 1-2
Salt – according to taste
(use rock salt in fast days)
Red chilli powder – 1/4 tbsp (optional)
(do not use in fasting days)
Lemon – 1
Coriander – for garnishing
( tsp refers to teaspoon )
( tbsp refers to tablespoon)
1. Soak sabudana in water overnight. For 1 cup sabudana, use 1 cup of water for soaking.
2. Drain if any water left in morning. Sabudana will turn in pearls like after being soaked for overnight.
3. Take some oil in a non stick kadahi or non stick frying pan and heat it a little.
4. Roast a handful of peanuts in this oil and then keep them aside for further use.
5. Now add cumin to the oil. Let it splutter.
6. Take ginger and crush it nicely. Now add crushed ginger and curry leaves to the oil.
7. Cut green chillies into small pieces and add it to the oil too.
8. Now cut potato into thin pieces so that it can be fried quick and add it to the oil.
9. Add a little bit of salt to the potatoes and fry them so they are cooked.
10. Now add soaked sabudana. With it, add salt and red chilli powder according to taste if you like food a little spicy. I usually add 1/4 tbsp red chilli powder if not prepared during fasting time.
11. Always remember to use rock salt instead of regular salt during fasting time.
12. Now cook for a few minutes till the sabudana turn translucent. Do not cook for too long.
13. Add fried peanuts and lemon juice in the end. Stir everything nicely before taking it off the flame.
14. Now add loads of coriander for garnishing. As usual, coriander adds to taste and is good for health too.
15. Our Sabudana khichdi is ready to eat and serve.