Sabudana Khichadi Recipe – Sago Khichadi
Sabudana Khichadi Recipe
Sabudana Khichadi is an Indian dish made from soaked Sabudana (pearl tapioca / sago). It is typically prepared in parts of western India. Sabudana Khichadi is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a “fast” during Shivratri, Navratri, Ekadashi, Gyaras, Purnima or a similar Hindu religious occasion.
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Sabudana Khichadi Recipe video step by step
Sabudana Khichadi Recipe written step by step
- 1 Cup or 150 gram - Sabudana | Pearl Sago
- ½ Cup - Roasted peanut
- 1 big size - Boiled potato
- 2 big size, finely chopped - Green Chilly
- ½ Lemon - Lemon / Lime Juice
- ¼ Tea spoon - Black Pepper Powder | Kali Mirch
- ¼ Tea spoon - Cumin
- Fresh Coriander | Cilantro | Parsley - for garnishing
- Salt - to taste
- 1 Table spoon - Oil
- Wash sago (Sabudana) for two - three times in water and soak it in enough water for 2 hours.
- After 2 hours, to check if the sabudana have become soft or not, you should be easily able to press the sabudana and it would get mashed up easily. (If it is not mashed, then sprinkle little water to get it moist). Drain the excess water by keeping it in a strainer for some time.
- Heat a pan, and roast peanuts till it become crisp. Take out the outer skin after it is roasted.
- Boil the potato and peal it after it is boiled.
- Heat oil in a pan, when oil is heated properly, add cumin.
- When cumin start crackling, add green chili, roasted peanuts and mashed boiled potato. Saute it for a minute on medium flame.
- Add salt, black pepper, lime juice and mix it well.
- Turn off the burner and add soaked sago to above seasoning. Mix it well.
- Turn on the burner and let it cooked for few minutes on low flame. When Sabudana become translucent they are cooked as shown in video. (Don't over cook as they might become lumpy and hard.)
- Garnish it with some cilantro leaves, drizzle some lemon juice and serve the sabudana khichdi hot.
- Our Delicious Sabudana (Sago) Khichadi is ready to serve. Enjoy it with fresh curd and raita.
2. If you are preparing it for fasting than replace salt with sendha namak.
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