Sabudana Khichdi

 

Sabudana Khichdi is popular in Maharashtrian cuisine. It is considered a fasting/upwas item when prepared using rock salt (Sendha Namak). However, whether or not you are on fast, this dish definitely makes for a delicious and filling breakfast. The mild neutral flavour of the sago (sabudana) and potatoes is deliciously complemented by the peanuts, curry leaves and chillies. Let us have a look at its recipe.

Ingredients (2-3 Servings) :

• Sago (Sabudana) - 2 Cups
• Potatoes - 2
• Cumin Seeds (Jeera) - 1 Tbsp
• Peanuts - 1/2 Cup
• Green Chillies - 2-3
• Curry Leaves - 2-3 Stems
• Black Pepper Powder - 1/2 Tsp
• Coriander Leaves - 1/4 Cup (Optional)
• Juice of 1/2 Lemon 
• Salt to taste 
• Sugar -1 Tsp
• Ginger Paste - 1/2 Tsp
• Oil - 3-4 Tbsp

Method :

• Wash the sabudana 2-3 times to remove its starch thoroughly and soak them for 3 hours (the level of water and sabudana should be same).
• After 3 hours, drain the excess water and keep it aside.
• Meanwhile, boil the potatoes and break them into small pieces. 
• Now, heat oil in a non-stick vessel and add peanuts and fry it for 2-3 minutes.
• Add cumin seeds , finely chopped green chillies , curry leaves and fry them for a minute and then add the potato pieces to it.
• Fry the potato pieces for 2 minutes and add ginger paste, black pepper powder, sugar and salt to it and fry them for 2 minutes.
• Now, add the sabudana to it (WITHOUT any water), mix it thoroughly and add the lemon juice and finely chopped coriander leaves to it.
• Cover it with a lid and let it cook till the sabudana is done.

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