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Sabudana (Tapioca Sago) Khichdi Recipe

Hi Everyone
Welcome to Indian Recipe

Here I am going to start with Sabudana (Sago) Khichdi Recipe..

sabudana-khichdiYesss.. 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.

Ingrediets:
2 cups Sabudana (Tapioca Sago)
1 medium sized Boiled Potato
2 Green Chilies
1 tsp Cumin Seeds (jeera)
7-8 Curry Leaves (optional)
1/2 Cup raw Peanuts
3 tbsp Oil or Ghee
Salt to taste
1 tbsp Lemon Juice
2 tbsp finely chopped Coriander Leaves or Cilantro (hara dhania)
Preparation:
  • Step 1 : Soaking Sabudana(Tapioca Sago)
While preparing for Sabuna Khichdi the main ingredient i.e. Sabudana should be soaked in water for at least 2-4 hours.
So our first step will be soaking sabudana in enough water and then remove water after 2-4 hours and let the sabudana rest for half an hour. So that it will become soft, mushy and will get separated from each other nicely and evenly. Remember if your sabudana is not soaked completely then the khichdi will not be that much soft and mushy to eat.
Tip : If possible, try to soak the sabudana in enough water at night for 1 hour and then remove water and let it settle for overnight. And in the morning, you will get separated sabudana with softy and mushy structure.
  • Step 2 : Grinding Peanuts
Now, dry roast your peanuts in a pan on medium low heat until they are lightly brown or until some cracking noise is not produced from the peanuts. Then keep it under the fan for cooling. After cooled down to room temperature, try to remove peanuts cover from the seeds then grind them thoroughly into the mixi or grinder.
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.
Method:
  • 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 !!
If you follow my tips then you will definitely get Perfect Sabudana Khichdi…..
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.
Thank you
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