Sabudana khichadi is an Indian dish made from soaked Sabudana. It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat.
Tapioca pearls are cooked with potatoes, crushed peanuts and few more ingredients. Usually, Sago Khichdi is prepared during fasting (Upvas / Vrat) but I don’t wait for special occasions for the yummy recipes like this.
I love to prepare Tapioca recipes as it allows me to make quick recipes if they are soaked overnight.
Now, there are many variations for preparing this recipe depending on the occasion. I like my Khichdi little bit on a soft side(Easy to digest if cooked properly) but some people like it grainy. The way I have been seeing Khichdi is always like a thick stew so I prepare this Khichdi just like traditional Khichdi but if you wish to make grainy textured khichdi, add less water and cook just few minutes if Sabudana is soaked overnight or at least 6 hours.
- Sago pearl 2 1/2 Cup (40 tbs) (Soaked for 6 - 8 hours in warm water)
- Ginger 1/2 Tablespoon , chopped
- Curry leaves 6 Medium
- Green chilies 1 Teaspoon , chopped
- Peanuts 1 Tablespoon , chopped
- Rock salt 1/2 Teaspoon
- Oil 2 Tablespoon
- Cumin seeds 1 Teaspoon
- Turmeric powder 1 Pinch (Optional)
- Potato 1/2 Cup (8 tbs)
- Carrot 1/2 Cup (8 tbs)
- Water 1/2 Cup (8 tbs)
- Lime 1/4 Medium , juice extracted
1. Take a pan and heat a little oil and add cumin seeds and a pinch of turmeric powder. Add ginger, green chilies, curry leaves and peanuts.
2. Add the potatoes and carrots and cook on a medium heat. Also soaked sago add rock salt. Stir well so that the sago does not stick. Add water and cook covered half open for about 8 minutes.
3. Once cooked, garnish with lime juice.
4. Serve warm with other Indian side dishes like Khadi or hot Yogurt.
If you like grainy spicy sabudna/sago, follow the recipe below:
- 1 1/2 cups tapioca (sabudana)
- 1/2 cup broken raw peanuts (mungfali) or other nuts like cashew can be used but peanut is full of protein
- 1/2 cup your choice of other veggies can be added such as carrot , potato or peas
- 2 green chilies sliced long ways
- 3 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 1 teaspoon salt adjust to taste
- 1 tablespoon lemon juice
- About 2 tablespoons finely chopped cilantro (hara dhania)
- 1/4 tsp Turmeric can be added to get pretty yellow color
Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Heat the oil in a frying pan on medium heat. When the oil is lightly smokey(hot enough), add cumin seeds and mustard seeds after seeds crack add Mumpali (peanut), green chilies and stir for a few seconds.
Next add the potato and stir fry until potato is almost cooked.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes, add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add lemon juice and cilantro (hara dhania), stir gently.
The key to get grainy sago is not to add water.
Serve hot and ENJOY!