Introduction
Sabudana Khichdi is a popular dish from Maharashtra, often eaten during fasting days (vrat/upvas) like Navratri and Ekadashi. Made from soaked tapioca pearls, peanuts, and mild spices, it’s light yet energizing, offering a perfect blend of soft and crunchy textures.
- Preparing Sabudana (Tapioca Pearls)
Ingredients:
- 1 cup sabudana (sago/tapioca pearls)
- Water (for soaking)
Instructions:
- Rinse sabudana thoroughly under water until the water runs clear (to remove excess starch).
- Soak sabudana in water (just enough to immerse) for 5–6 hours or overnight.
- Check by pressing: the pearls should be soft and separate easily.
- Making the Khichdi
Ingredients:
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 2 green chilies (finely chopped)
- 1 medium potato (peeled & diced small)
- 1/2 cup roasted peanuts (coarsely crushed)
- Soaked sabudana
- Salt (preferably sendha namak for fasting)
- 1 teaspoon sugar (optional)
- Juice of half a lemon
- Fresh coriander leaves (chopped)
Instructions:
- Heat ghee in a pan. Add cumin seeds and let them splutter.
- Add green chilies and diced potatoes. Sauté until potatoes are cooked.
- Add crushed peanuts and sauté for a minute.
- Add soaked sabudana, salt, and sugar. Stir gently on low flame for 5–7 minutes until sabudana becomes translucent.
- Turn off heat, add lemon juice and chopped coriander.
- Pro Tips for Perfect Sabudana Khichdi
- Right Soaking: Avoid excess water; it makes sabudana sticky.
- Low Flame Cooking: Cook on low heat to prevent sticking.
- Peanuts: Roasted peanuts add flavor and prevent the khichdi from becoming too sticky.
- Serving Suggestions
- Serve hot with a bowl of sweetened yogurt or a simple cucumber raita.
- Perfect with a cup of masala chai if not fasting!
5. Fun Fact
Sabudana is a plant-based food derived from cassava root and is naturally gluten-free, making it a fasting and diet-friendly ingredient.
Source:
https://www.vegrecipesofindia.com/sabudana-khichdi-recipe-maharashtrian/