Sabudana khichdi

Name: Sabudana khichdi
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups sabudana/sago; 1/2 cup roasted & coarsely ground peanut powder(with skin); 3-4 tbspn ghee or as required; 6-7 green chillies chopped finely as per your choice; 1/2 tsp sugar (optional); 1 tsp cumin seeds; 1 cup boiled potato small cubes; 2 sprigs curry leaves (optional); as per taste Salt (sendha namak)

Madhavi Rao @cook_20584335

sago Pearls
Sabudana khichdi is one of the most favorite traditional fasting recipes. It can be prepared as a breakfast dish, fasting food, or as a snack. A delicious dish to savor on.

Madhavi Rao @cook_20584335

sago Pearls
Sabudana khichdi is one of the most favorite traditional fasting recipes. It can be prepared as a breakfast dish, fasting food, or as a snack. A delicious dish to savor on.

Saved

Ingredients

20 mins

4 servings

2 cupssabudana/sago
1/2 cuproasted & coarsely ground peanut powder(with skin)
3-4 tbspnghee or as required
6-7green chillies chopped finely as per your choice
1/2 tspsugar (optional)
1 tspcumin seeds
1 cupboiled potato small cubes
2 sprigscurry leaves (optional)
as per tasteSalt (sendha namak)

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Steps

20 mins

1

Firstly,place the sabudana in a colander & pass it through running tap water to let go off the excess starch.
2

Soak it in water just a little above the sago level for 2 hrs.
3

Drain the excess water & keep it covered for at least 6hrs or for overnight.
4

Do check it to make sure it's softened. The sago should be moist & separate. If not sprinkle a little water and turn it over. Cover and keep aside.
5

When ready to prepare khichdi, uncover the sago, add sugar, salt, and peanut powder & mix gently, taking care not to break the sago.
6

Heat 3tbspn ghee in a pan, add cumin seeds, when they crackle, add green chilies, curry leaves and saute well.
7

Then add cubed mini potatoes, saute well, add the sago mix & stir gently.
8

Keep stirring gently. Do not cover the khichdi. Add another tbsp of ghee, only if you feel the khichdi is dry. Mix well.
9

The full process should be on low flame. When the sago turns translucent. The khichdi is done. Switch off the flame.
10

Sabudana khichdi is ready to Serve.
11

Serve hot, garnish with freshly grated coconut or coriander leaves (optional). Or accompanied by curd or a hot cup of tea.
12

Do not overcook the sago, as it will harden the sago and it will become lumpy.
13

Note:- The soaking time depends on the size and type of sago.as some sago absorbs water fast, while others need to be soaked for a longer time.
Feel free to skip curry leaves if you don't have it on fasting days.