Sabudana Khichdi Recipe Tapioca pearls are cooked with taters and crushed peanuts. It is almost always made during fasting days like Navratri, Mahashivratri, Ekadashi or Chaitra Navratri.
To create sabudana khichdi perfect, you have to keep couple of points in your thoughts. First soak sabudana well. Please read tips below. Second drain drenched sabudana well. If drained correctly it won’t be sticky whatsoever.
This sabudana khichdi is Gujarati or Maharashtrian style recipe.
Fundamental Info:
Preparation time: 8 hrs
Cooking: twenty minutes
Cuisine: Indian
Category: Primary course
Ingredients:
Sabudana (Sago or Tapioca pearls) – cups
Oil – 1 tablespoons
Cumin seeds – teaspoon
Eco-friendly chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1 small or cup, reduce small cubes
Rock salt (Sendha namak) –to taste
Roasted and crushed peanuts – two tablespoons
Desiccated coconut – 1 tablespoon
Fresh lemon juice – 1 teaspoon
Sugar – teaspoon. Optional
Cilantro or coriander leaves – couple of sprigs, chopped finely
Steps to make Sabudana Khichdi (Step-by-step Recipe with Photos):
1) Wash sabudana under running cold water till water runs obvious. Soak the sabudana in enough water for just two-3 hrs or overnight. Take a look at tips section.
2) After it get drenched, sabudana will swells up the majority of the water and they'll becomes almost triple in dimensions.
3) Drain any excess water from this using strainer. Allow it to drain a minimum of ten minutes. This will be relevant key to avoid stickiness of sabudana.
3) Let’s check sabudana is drenched correctly or otherwise. Whenever you press one drenched gem involving the finger and thumb, it ought to mash effortlessly with no effort.
4) Heat the oil inside a pan on medium heat. Once hot, add cumin seeds. Allow them to sizzle.
6) Adding cubed taters and sendha namak. Mix well.
7) Cover the pan and prepare till taters and cooked. Mine are crispy and browned since i used wide pan and taters have been in single layer. If using wok or taters are overcrowded then they'll be soft. In either case tastes good, it’s about preference.
8) Once taters are cooked, add crushed peanuts and coconut.
10) Adding drenched-drained sabudana. if sabudana is drained correctly, they'll stay separated. Otherwise they'll stay with one another.
12) And prepare for 4-a few minutes till sabudana pearls are soft and transparent. Make certain to stir, therefore it doesn’t keep to the bottom from the pan. Should you overcook the sabudana then it is soft and can stay with one another making a big clump.
Serving suggestions: Function as like a breakfast or snack. Serve with Rajgira Kadhi or singhare ki kadhi like a meal during fasting days or vrat.
I've offered this sabudana khichdi with rajgira kadhi. Which combination is unbelievable awesome. Should you haven’t attempted i then highly recommend this combo. Do try to tell me the way you enjoy it.
Strategies for Soaking Sabudana to obtain Perfect Sabudana Khichdi
- There are plenty of varieties of sabudana obtainable in market. Some requires 2-3 hrs soaking and a few require 8 hrs of soaking. Soaking time is depends upon quality of sabudana. So test out your sabudana and choose soaking time. Mine needed overnight soaking. It's very essential to soak sabudana correctly when coming to a dish from sabudana.
- Always employ shallow and wide bowl to soak sabudana. Never use deep bowl. Add sufficient water as much as just 1 inches over the sabudana.
- For those who have added more water while soaking, sabudana will end up sticky.
- Check sabudana is drenched well or otherwise. press one drenched gem involving the finger and thumb, it ought to mash effortlessly with no effort.
- It is crucial to empty all of the water from sabudana to obtain separated pearls in khichdi. Allow it to drain in colander or strainer permanently ten minutes.
Yield: 2 Servings
- Sabudana (Sago or Tapioca pearls) – cups
- Oil – 1 tablespoons
- Cumin seeds – teaspoon
- Eco-friendly chilies – 2, chopped finely
- Curry leaves – 7-8
- Potato – 1 small or cup, reduce small cubes
- Rock salt (Sendha namak) –to taste
- Roasted and crushed peanuts – two tablespoons
- Desiccated coconut – 1 tablespoon
- Fresh lemon juice – 1 teaspoon
- Sugar – teaspoon. Optional
- Cilantro – couple of sprigs, chopped finely
- Wash sabudana under running cold water till water runs obvious. Soak the sabudana in enough water for just two-3 hrs or overnight. Take a look at tips section.
- After it get drenched, sabudana will swells up the majority of the water and they'll becomes almost triple in dimensions. Drain any excess water from this using strainer. Allow it to drain a minimum of ten minutes. This will be relevant key to avoid stickiness of sabudana.
- Let’s check sabudana is drenched correctly or otherwise. Whenever you press one drenched gem involving the finger and thumb, it ought to mash effortlessly with no effort.
- Heat the oil inside a pan on medium heat. Once hot, add cumin seeds. Allow them to sizzle.
- Adding chopped eco-friendly chilies and curry leaves. Allow them to prepare for thirty seconds.
- Adding cubed taters and sendha salt. Mix well.
- Cover the pan and prepare till taters and cooked.
- Once taters are cooked, add crushed peanuts and coconut. Mix well and prepare for 1-2 minute.
- Adding drenched-drained sabudana.
- Mix lightly sprinkle water (in regards to a tablespoon).
- And prepare for 4-a few minutes till sabudana pearls are soft and transparent. Make certain to stir, therefore it does not keep to the bottom from the pan.
- Finally then add fresh lemon juice and sugar. Mix well and garnish it with chopped cilantro.
