Sabudana Khichadi

Sabudana ( also known as Sago or Pearl Tapioca) Khichadi is a popular Maharashtrian snack eaten during fast like Shivratree, Ashadi Ekadashi or religious functions like pooja or weddings. Many Marathi families like eating sabudana Khichadi for breakfast. It is eaten with curd mixed with cucumber or plain yoghurt. As Sabudana is heavy for digestion it is recommended to have curd along with it.

Ingredients

Sabudana- 2 cups ( raw sabudana)

drinking water to soak sabudana.

Roasted peanut Powder-2 cup

Green Chillies 3-4 or as per liking 

Potato (chopped) - 2 medium

Pure ghee - 5 tablespoon

Cumin seeds (jeera) - 2 teaspoons

Sugar - 1 teaspoon

Lemon juice - 2 tsp or as per liking 

Salt for taste

Grated coconut & Coriander for Garnishing.

Method

Soak the sabudana in  drinking water for 1 hr, water level should be just above the sabudana. 

After 1 hr press sabudana and see if it has become soft. if not keep it in water for another ½ hr. otherwise drain excess water by transferring it into a strainer. leave aside for 2 hrs or overnight if you want to make it the next day.

Boil the potatoes & roughly chop them OR Wash peel and cut potato in cubes

Heat ghee in kadai, add jeera followed by chopped green chillies and potatoes,

Mix it and cover it with lid till potatoes 90% cooked. (if you are using boiled potatoes skip this step)

Meanwhile mix sabudana, groundnut powder, sugar, salt & lemon juice in one large bowl.

Now add this mixture into kadai. 

Mix it well & Put a lid for steam.Cooking the sabudana Khichadi on a very low flame is important otherwise it gets burnt in the bottom. 

Serve hot & garnish with grated coconut and coriander.

you can also mix the coriander & grated coconut after you turn off the gas and mix in the khichadi.

Serve Khichadi with jeera curd. 

Ingredients for Jeera curd 

2 small bowls curd

2 tsp ghee

 ½ tsp jeera

1 very finely chopped green chilli

sugar and salt as per taste

coriander for garnishing

Method

Add jeera & finely chopped chilli to hot ghee, add this to curd and mix well.

Add salt and sugar and garnish with coriander.

Kakdi - for sabudana khichadi 

Ingredients 

1 cucumber very finely chopped

2 cups curd (well beaten)

Pinch of cumin seeds

1 small green chili chopped 

Salt as per taste

Pinch of sugar

Coriander for garnishing

1 tsp ghee

Method

Mix finely chopped cucumber, curd in a bowl.

Add cumin seeds & finely chopped chilli to hot ghee, add this to the cucumber & curd mixture, add the salt, sugar, garnish with finely chopped coriander 

Serve with sabudana khichadi.

Note: 

1. Over the years, I have noticed each company's sabudana takes different time to soak.

2. One trick for soaking sabudana is when you buy the sabudana from the shop soak a tablespoon of sabudana and note the amount of time it takes to become soft. 

3. It may differ from the regular brand you always use.

4. After the khichadi is done, add a tablespoon of ghee n give the khichadi a quick stir, this will give the sabudana pearls richness & shine.

More Recipes for fasting:
Sabudana Wada
Batata cha kess
Spiced Buttermilk
SweetPotato Kheer