Sabudana khichdi (For fasting or vrat)

Name: Sabudana khichdi (For fasting or vrat)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup sabudana – sago or tapioca pearls, 150 grams; water as required, to soak sabudana; 2 potatoes – medium-sized; 1/2 cup peanuts – roasted; 8-10 curry leaves - optional; 1 tsp grated ginger optional; 1 Green chilli chopped; 1 tsp Cumin seeds; 1/4 cup coconut grated, fresh (optional); Sugar 1 tsp / as required; 1 tsp Lemon juice; Peanuts oil 3 tbsp / ghee; 2 tbsp peanut; Rock salt _edible and food grade, (sendha namak) as required; 1 tbsp coriander leaves chopped (optional)

Jyoti Prakash Assudani @cook_24726422

#MH
#sabudanakhichdi
#vrat
If there’s one dish that is quintessential during the fasting or vrat season in the Indian subcontinent, it has to be Sabudana Khichdi. Made with sago pearls or sabudana, boiled potatoes, roasted peanuts and a few spices, Sabudana Khichdi Recipe is most popular during the fasting days of Hindu festivals like Navratri, Mahashivratri and Ekadashi. Many people have many ways of making it. However, here, I have shred many to-dos for the most perfect, non-sticky Maharashtrian style khichdi made with sabudana...

Jyoti Prakash Assudani @cook_24726422

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Ingredients

25-30 mins

3 servings

1 cupsabudana – sago or tapioca pearls, 150 grams
water as required, to soak sabudana
2potatoes – medium-sized
1/2 cuppeanuts – roasted
8-10curry leaves - optional
1 tspgrated ginger optional
1Green chilli chopped
1 tspCumin seeds
1/4 cupcoconut grated, fresh (optional)
Sugar 1 tsp / as required
1 tspLemon juice
Peanuts oil 3 tbsp / ghee
2 tbsppeanut
Rock salt _edible and food grade, (sendha namak) as required
1 tbspcoriander leaves chopped (optional)

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Steps

25-30 mins

1

Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
After the sabudana has soaked well enough, check if they have become soft or not.
To do this take a few pearls and press them with your fingers. They should get mashed easily.
If you feel some hardness in the center of the sabudana pearls, then add a few tablespoon of water in the bowl. Cover and leave to soak for 30 minutes more.
2

Drain the soaked sabudana very well of all the water and set aside.
Boil the potatoes and when warm peel and chop them.
In a pan, dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana....
3

Now heat peanut oil or ghee. Fry the cumin, peanuts first till they crackle and get browned on low to medium-low hear heat.
4

Now add the curry leaves if using and green chillies. Fry for a few seconds and then add the grated ginger if using.
5

Both curry leaves and ginger are optional and can be skipped.
6

Saute for a couple of seconds till the raw aroma of the ginger goes away. Now add chopped boiled potatoes and saute for a minute.
7

Add the sabudana keep on stirring often on a low heat for about 3 to 5 minutes
8

When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
9

Don't overcook as they might become lumpy and herd.
10

Turn off the heat and add lemon juice and chopped coriander leaves mix well..
11

While serving garnish with a few coriander leaves and drizzle with some grated fresh coconut on top.
12

Serve sabudana khichdi hot or warm as is.. or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients..
13

More Tips:- 😜 Cooking Potatoes: Potatoes can be boiled, steamed or fried before adding to the khichdi. I always boil them and sometimes I shallow fry them separately. Take care to cook them until fork tender only.
Fats: You can use peanut oil or ghee to cook this khichdi. Or opt to use the fat of your choice or the one which you usually use to cook your fasting or vrat food.
14

Cooking sabudana: Remember not to overcook sabudana, as it can become dry, chewy and dense. It should have a nice softness after being cooked.
15

Herbs and Spices: Green chillies and coriander leaves can be skipped. Feel free to include or exclude the spices or herbs that you generally use during the fasting.
Salt: If making the khichdi for fasting days, add edible rock salt (sendha namak) in the khichdi. For non-fasting days, you can add regular salt....