Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, the perfect sabudana khichadi. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Sabudana ki khichdi Is usually made during fasting days like Navratri or mahashivratri or Ekadashi. It is an easy snack and is a good recipe to be made during fasting days but it requires little experience to get the perfect nonsticky texture in the sabudana pearls. This sabudana khichdi is usually made during Hindu fast (vrat or upwas) like Navratri, Chaitra Navratri, Mahashivratri, Krishna Janmashtami, Ekadashi, Gauri vrat or Jaya Parvati vrat. There are no hard rules, you can make it and enjoy it any time of the year.
The Perfect Sabudana Khichadi is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. The Perfect Sabudana Khichadi is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have the perfect sabudana khichadi using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make The Perfect Sabudana Khichadi:
- Prepare 2 cups sago / sabudana
- Prepare 3/4 cups peanuts
- Take 1 tsp cumin seeds
- Take 3-4 green chillies
- Make ready 2 boiled potatoes
- Take 2 tbsp freshly grated coconut
- Make ready as needed sprigs of fresh coriander
- Prepare 1 pinch asafoetida / hing (optional)
- Make ready 2-3 pinches sugar
- Get to taste salt
- Get 1.5 tbsp ghee
- Make ready 1 lemon
Beautiful tender tapioca pearls coated with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. A true humble meal for folks of all ages. A pilaf made with sago/tapioca pearls, Sabudana Khichdi is commonly prepared in Indian during the fasting season of Navratri. It's a simple dish yet so flavorful.
Steps to make The Perfect Sabudana Khichadi:
- Wash the sabudana under running water in a colander / big sieve, briskly running your hands through it while washing it. Now leave overnight or atleast for 4-5 hours to soak, with just sufficient water to wet the sabudana. The sabudana SHOULD NOT be floating under the water unlike how it does when soaking rajma, chole, kale chane etc. Cover and set aside.
- Check after the soaking time period. The sabudana should be soft…not soggy and should crumble easily when pressed between your finger and your thumb. If still very hard then sprinkle a few more drops of water / 1-2 tsp buttermilk and keep covered for 30 mins more.
- Reserve a few peanuts and set aside for the tadka. Take the rest of the peanuts and dry roast them in a non-stick pan. Once cool, remove the skin and coarsely powder them in a blender. You may choose to leave the skin on before grinding them. I feel this not only enhances the flavour and the nutritional value of the dish but also gives it a rich colour.
- Heat ghee in a kadhai, add the cumin seeds, chopped green chillies, a handul of the reserved peanuts, the asafoetida and allow these to crackle.
- Add the diced, boiled potatoes. Mix well for 2 mins.
- Add the sabudana which has been pre-mixed with some sugar to taste, salt and the ready peanut powder. Mix well.
- Sprinkle a few drops of water on the sabudana, cover and cook on low heat for 3 mins.
- Now mix again, if you feel it's too dry then sprinkle some more water. Cook till it gets a uniform, rich-brown hue and turns soft. The entire process should take about 6-7 mins. Take care to stir atleast twice in the middle.
- Serve topped with lemon juice, freshly grated coconut and chopped fresh coriander leaves. I like to have it with chilled curd and fiery dry red garlic/ lasun chutney on the side.
A pilaf made with sago/tapioca pearls, Sabudana Khichdi is commonly prepared in Indian during the fasting season of Navratri. It's a simple dish yet so flavorful. Popular during fasts, it's also well known as Sabudana Khichdi faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food.
So that is going to wrap it up for this exceptional food the perfect sabudana khichadi recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
