Welcome to Indian Recipe
Here I am going to start with Sabudana (Sago) Khichdi Recipe..
Yesss.. Sabudana khichdi.. 😛 You would be feeling watery in your mouth just like me by looking at the Recipe Image .. I cook many other Sabudna Recipes but I love Sabudana Khichdi the most. This is originally a Maharashtrian Recipe.. But nowadays not only Maharashtrian but people from different caste and creeds living in metros like Mumbai, Delhi, Bangalore and Chennai are fan of this Sabudana Khichdi. They try out this recipe with the help of their Maharashtrian Friends and just love it..
Now without wasting time, let me explore and guide you on how to make Sabudana Khichdi.
- Step 1 : Soaking Sabudana(Tapioca Sago)
- Step 2 : Grinding Peanuts
Tip : If you roast peanuts on high heat they will get burnt and the peanuts will not cook properly from inside. So try to keep the heat on low medium.
- Mix the Sago and grounded peanuts in a bowl very well.
- Cut the potato in small cubes.
- Heat the oil or ghee in a kadhai or Frying pan on medium heat.
- If the oil is hot moderately, add cumin seeds.
- When Cumin seeds crackled it means the oil is properly heated and now you can add rest of the things.
- Add curry leaves(optional), then add slit green chilies (if you like more spicy then you can add 3-4 green chilies) and stir for few seconds.
- Add potato cubes and some salt, stir gently and cover it with a lid for 2 mins.
- Now, its time to add sabudana(sago) & peanuts mixture and then stir for 2-3 mins.
- Add Salt to taste and again stir to mix up the salt. (Just keep in mind that we have added some salt while adding potato cubes).
- Stir fry gently on low medium heat continuously. Cover with a lid but stir in every 1 min making sure that the sago does not get sticky or do not stuck to each other. Cook for about 7 to 8 mins while stirring gently in every 1-2 mins.
- After the Sago becomes so soft and well cooked then add lemon juice and Cilantro.
- Stir gently, Serve hot !!
Tip 1 : Instead of using Oil, if you use Ghee, then it will give a very good taste to your sabudana khichdi.
Tip 2 : If you do not cover with lid while cooking sago then there is possibility that the sago may not become soft and mushy, which is not good for a perfect sabudana khichdi.