Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). Come Navratri or any other Indian festival where devotees observe a fast, sabudana becomes an essential ingredient during the fasting period. The little sabudana pearls can be cooked in myriad ways to create lip-smacking dishes that not just provide essential energy during fasting, but also with flavours to relish inspite of following a restricted diet. No Navratri is complete without savouring sabudana khichdi or sabudana vadas along with family and friends. Spiked with a handful of aromatic spices, fresh herbs and crunchy nuts, these treats are immensely relishing. Sabudana is actually a form of tapioca, also known as cassava root and refers to the starch that is extracted from tapioca roots, which is then processed to form spherical pearls that may vary in size. The pearls are produced by passing the moist starch through a sieve under pressure, and then dried. Sago is nearly pure carbohydrate. The addition of peanuts to sabudana khichadi adds to the protein content, making it a more balanced meal. A true humble meal for folks of all ages. This easy vrat recipe will make you feel satiated for a long duration.
Ingredients :
1/2 kg or 2 cups Sabudana/ Sago/ Tapioca pearl
2 medium potatoes thickly grated
1/2 cup roughly crushed roasted peanuts
1 tsp cumin seeds
2 medium onions (optional)
5-6 green chillies chopped fine
1 sprig curry leaves
salt to taste
1 tsp sugar
Juice from half lime
handful chopped coriander leaves
2 tblsp ghee/ oil
Method :
1. Wash the Sabudana until water turns clear ... this will take off most of the starch and prevent them from sticking.
2. In a wide vessel soak the washed Sabudana by adding just enough water to cover them.... just 1/4 inch above the sago level. Soak covered for 5-6 hours or overnight. Sago will double in size.
3. Grate the potatoes and wash them with water, drain and keep aside.
4. Heat ghee in a non stick kadai.... add cumin seeds, curry leaves, chopped onion & green chillies. Saute till onion turns golden in colour.
5. Add in the grated potaoes. Cook till potatoes are soft and cooked.
6. Now add the Sabudana and roughly crushed peanuts and saute for 4-5 minutes. Sprinkle little water. Add salt, sugar and lime juice. Stir well and cook covered for more 1-2 minutes.
7. Lastly sprinkle lots of chopped coriander leaves and serve hot.
Ingredients :
1/2 kg or 2 cups Sabudana/ Sago/ Tapioca pearl
2 medium potatoes thickly grated
1/2 cup roughly crushed roasted peanuts
1 tsp cumin seeds
2 medium onions (optional)
5-6 green chillies chopped fine
1 sprig curry leaves
salt to taste
1 tsp sugar
Juice from half lime
handful chopped coriander leaves
2 tblsp ghee/ oil
Method :
1. Wash the Sabudana until water turns clear ... this will take off most of the starch and prevent them from sticking.
2. In a wide vessel soak the washed Sabudana by adding just enough water to cover them.... just 1/4 inch above the sago level. Soak covered for 5-6 hours or overnight. Sago will double in size.
3. Grate the potatoes and wash them with water, drain and keep aside.
4. Heat ghee in a non stick kadai.... add cumin seeds, curry leaves, chopped onion & green chillies. Saute till onion turns golden in colour.
5. Add in the grated potaoes. Cook till potatoes are soft and cooked.
6. Now add the Sabudana and roughly crushed peanuts and saute for 4-5 minutes. Sprinkle little water. Add salt, sugar and lime juice. Stir well and cook covered for more 1-2 minutes.
7. Lastly sprinkle lots of chopped coriander leaves and serve hot.
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