Sabudana Khichadi | Sago Khichadi | Sabbakki Kichadi – with step by step pictures, description and video of the recipe is here. Sabudana Khichadi is one of the famous dish prepared during fasting and mainly in the festival seasons. It is a popular dish from Maharashtrian cuisine prepared by using sago pearls, roasted peanuts and boiled potato.
Beautiful Sago pearls coated with roasted powder of crunchy peanut and sautéed with potatoes and spices with a generous squeeze of lemon. Me and my husband love Sabudana Khichadi very much and now our little one started loving it too. But somehow this dish preparation is not easy, if you don’t soak it well then becomes mushy or sticky.
Moreover starchy textured sago are combined well with the nutty flavour of the crunchy peanut powder, sweetened with boiled potato pieces and tanginess to soothe the taste buds by adding lemon juice. It is mostly liked by everyone. If you are one who doesn’t like Sabudana Khichadi do try this recipe without a miss, you will surely like it.
Sabudana Khichadi | Sago Khichadi | Sabbakki Kichadi
This a very simple recipe, but the important part is soaking the sabudana well in water. Sabudana pearls need to be soft, not sticky. Check out the video of this recipe to know how to soak sabudana properly. Firstly, you need to wash the Sabudana well in water for 2-3 times to get rid of the excess starch present. If you don’t wash well then the sago pearls will stick to each other.
Moreover, there are two ways of soaking Sago pearls. one method is for 1 cup of sago, after washing add 3/4 cup of water and soak it for 5-6 hours. Another method is after washing the sago, add water just enough to immerse them. Soak them for 5-6 hours.
However you can prepare the roasted peanuts beforehand. So that it can save you some time while preparing. Furthermore, Sabudana khichadi is known as Sago khichadi, Javvarisi Upma, Sabbakki Kichadi in various regions.
Sabudana is rich in carbohydrates and is a good food option to feel fuller and satiated for a longer period of time. So here is the recipe of Sago khichadi or sabbakki kichadi for fasting or you can have it as breakfast. It is one of the good dish to have during Navratri fasting.
Before going to the recipe, I would like to highlight some of the other recipes here,
Sabudana Vada | How to make Sabudana Vada,
Moong Dal Payasam | Paruppu Payasam,
Lauki Kheer | Sorekayi Payasa,
Akki Rotti | Rice Roti | Ubbu Rotti
SABUDANA KHICHADI | SAGO KHICHADI RECIPE VIDEO :
SUGGESTED WATCH: SABUDANA VADA FOR FASTING
RECIPE CARD FOR SABUDANA KHICHADI | SAGO KHICHADI :
Sabudana Khichadi | Sago Khichadi
Ingredients
- 1 cup Sabudana / Sago
- Water for washing and soaking
- 2 tsp Oil
- 1/2 tsp Cumin
- 1/4 tsp Grated ginger
- 1 Green Chilli
- 8-10 Curry Leaves
- Rock Salt to taste
- 1/4 tsp Sugar
- 1 Boiled Potato chopped
- 3/4 cup Roasted Peanut coarsely powdered
- Lemon Juice as per your taste
Instructions
- In a bowl, take 1 cup of sabudana/sago pearls.
- Wash it 2-3 times well in water.
- After washing add 3/4 cup of water.
- Soak it for 5-6 hours. In the meantime you can boil the potato and roast the peanut and coarsely powder it. In between check the sabudana if required add little water.
- After 6 hours, sabudana must be soaked well. Sabudana pearls are soft and non sticky.
- In large kadai, Take 2 tsp of oil and heat it.
- Once the oil is heated, add 1/2 tsp Cumin(Jeera) to it.
- Then add 1/4 tsp grated ginger. (it is optional, you can skip it too)
- Next add 1 green chilli chopped.
- Add 8-10 curry leaves.
- They start spluttering, then add soaked sabudana to it.
- Mix gently. Add Rock salt to taste.
- Also add 1/4 tsp sugar to it. (This is also optional)
- Add boiled potato pieces.
- And add 3/4 cup of roasted peanut – coarsely powdered.
- Mix gently and keep the flame low.
- They start changing from white colour to tranluscent.
- Add generous squeeze of lemon juice.
- Sabudana Khichadi is ready to serve.
Video
Notes
HOW TO MAKE SABUDANA KHICHADI | SAGO KHICHADI WITH STEP BY STEP PHOTOS :
- In a bowl, take 1 cup of sabudana/sago pearls.
- Wash it 2-3 times well in water.
- After washing add 3/4 cup of water.
- Soak it for 5-6 hours. In the meantime you can boil the potato and roast the peanut and coarsely powder it. In between check the sabudana if required add little water.
- After 6 hours, sabudana must be soaked well. Sabudana pearls are soft and non sticky.
- In large kadai, Take 2 tsp of oil and heat it.
- Once the oil is heated, add 1/2 tsp Cumin(Jeera) to it.
- Then add 1/4 tsp grated ginger. (it is optional, you can skip it too)
- Next add 1 green chilli chopped.
- Add 8-10 curry leaves.
- They start spluttering, then add soaked sabudana to it.
- Mix gently. Add Rock salt to taste.
- Also add 1/4 tsp sugar to it. (This is also optional)
- Add boiled potato pieces.
- And add 3/4 cup of roasted peanut – coarsely powdered.
- Mix gently and keep the flame low.
- They start changing from white colour to tranluscent.
- Add generous squeeze of lemon juice.
- Sabudana Khichadi is ready to serve.
TIPS & VARIATION:
- Firstly, wash the Sabudana well in water before soaking.
- Secondly, I prefer to use boiled potato instead of putting the raw potato, as it takes lot of time to cook.
- Furthermore, skip adding ginger and curry leaves if you are making it for fasting.
- Finally, don’t skip adding lemon juice, as it gives nice tangy flavour to the dish.
FREQUENTLY ASKED QUESTIONS:
Some sabudana require 3-4 hours of soaking. but the one I had used was too hard, so I soaked it for 6 hours. Depending on the type of sabudana the soaking time varies.
There are two ways of soaking Sago pearls.
one method is for 1 cup of sago, after washing add 3/4 cup of water and soak it for 5-6 hours.
Another method is after washing the sago, add water just enough to immerse them. Soak them for 5-6 hours.
In the above recipe, skip adding ginger and curry leaves if you are preparing it for any vrat or fasting.
Sabudana also known as Sago, saksak, rabia and sagu in various parts of the world.
Sabudana refers to the starch that is extracted from tapioca roots, which is then processed to form spherical pearls that may vary in size. The pearls are produced by passing the moist starch through a sieve under pressure, and then dried.
Sabudana is rich in carbohydrates and is a good food option to feel fuller and satiated for a longer period of time. Sabudana give instant energy and are most suitable for fasting and to give to sick people. That’s why people eat the dishes made from sabudana during their fasting.
Some of the dishes made from Sabudana are Khichadi, Thalipeeth, Sabudana Vada, Kheer, pakoda’s, ladoo and many more.
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