Sabudana Khichdi Recipe
Sago Khichdi or Sabudana khichdi , a pilaf made with Sago Pearls along with roasted peanuts, potatoes that tastes out of the world.
Servings: 8
Calories: 263kcal
Ingredients
- 2 cups Tapioca Pearls or sago soaked for about 4 hours
- 1 large Potato chopped into small pieces
- 3-4 Green Chilies finely chopped
- 1 cup Peanuts roasted, de-skinned and powdered
- 2 tbsp Peanuts regular with skin on
- 1 tsp Cumin seeds
- 1 tsp Sugar optional
- 1 tsp Salt (or to taste)
- 1 cup coriander leaves Chopped
- 1 stalk Curry leaves
- 1 tbsp Lime Juice
Instructions
- Wash and soak the Sago for about four hours in just about enough water.
- After soaking is done ,drain it completely into a colander .Ensure the pearls can be compressed between your fingers easily.
- Dry roast the peanuts, de-skin and powder it in a mixer.
- Mix the powdered peanuts and Sago and keep aside.
- In a cooking pan heat some oil.
- Add cumin seeds, peanuts, green chilies and sautee well.
- Add potatoes and fry them well so they are half-cooked .Alternately you can cook it in the microwave and add it to save time.
- Add the sago with powdered peanuts and mix well.
- Add Sugar (if using) and Salt .
- Close the pan with a lid and cook on low flame .Keep stirring now and then to ensure the Sago pearls don't stick to each other .
- When they turn transparent they are cooked through. It may take about 15 to 20 minutes.
- Garnish with chopped coriander leaves and curry leaves.
Notes
- First-timers often end up with a sticky mass if the cooking instructions aren’t followed carefully. However, once you master the right techniques, making it becomes a breeze.
- Start by selecting high-quality sago from the store. Avoid using old sago that's been sitting in your pantry for too long, as it often contains excess starch, which can result in a sticky texture when cooked.
- Once you add the soaked sabudana, gently stir with a wooden spatula and cook on low heat, covering it with a lid. Stir occasionally and check regularly until the pearls become translucent and are fully separated.
- Chop potatoes into very small pieces so they cook faster, you can also cook them separately and use the mashed potatoes in this recipe.
- If you can’t find de-skinned peanuts, roast the peanuts with the skin on. Once they’ve cooled to room temperature, simply rub them between your palms to easily peel off the skin.
Nutrition
Serving: 40g | Calories: 263kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 177mg | Fiber: 3g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 2mg
