Sago sabudana khichadi recipe

Sago sabudana khichadi recipe

Sabudana khichadi | Tapioca pearls recipe | Vrat/ Upvas / Snack

Sago Sabudana khichadi recipe is made from sago or tapioca pearls. It is a popular Indian recipe in Maharashtra, Gujrat, Karnataka, Rajsthan.

Sabudana khichdi is a easy breakfast recipe. It is also vrat – upvas – fasting recipe made during Navaratri, Shivratri.

Sago is known in Indian languages as sabudana/saboodana(Hindi – Marathi), seeme akki/sabbakki(Kannada), javvarisi (Tamil), saggubeeyam(Telugu) etc.

Sabudana khichadi is made for breakfast, as a filling snack, or for a vrat or upvas meal. It is made during Navaratri or Sankashti Chaturthi fasting.

Sago or tapica pearls cook very fast but you need to soak it for an hour or so. You may also make sabudana kheer with sago.

How to make Sago Sabudana Khichadi

 Ingredients for 2-3 servings

• Sabudana (sago – Tapioca pearls) – 1 cup
• Roasted peanuts / ground nuts – 1/2 cup
• green chilies – 2-3 more or less according to taste (I added green chili paste)
• sugar – 1 tsp
• salt – 1 tsp or according to taste
• vegetable oil or ghee – 1 tbsp
• cumin seeds – 1/2 tsp
• Potato 1 medium sized

Optional ingredients

• fresh coconut , grated – 2 tbsp
• Coriander leaves / cilantro – 1 tbsp chopped
• lime juice – 1/2 tsp

Preparation before making sabudana khichadi

About minimum 2-3 hours of preparation/soaking time is needed for making sabudana khichadi. We need to soak sago well before cooking.

The amount of water we soak the sago in is important. Too much will make sabudana mushi and too little will not soak it well. Usually some people, those who are not experienced in making sabudana khichdi, find it difficult to decide how much water to add for soaking. The variety of sabudana also matters while adding the water for soaking. A little bit extra water can make sago mushy or adding less water can make sago hard.

I am giving below two methods to soak sabudana. Follow whichever method suits you.

Soaking sago for sabudana khichadi – Method 1

With this method, there is no need to do any guess work about how much water to add while soaking sabudana. The sabudana itself decides how much water it needs. So this method is easier.

Soaking sago for sabudana khichadi – Method 2

Now, this method is for those experienced people, who know the variety/quality of the sago they are using.

• Add 1 cup sabudana to a bowl.
• Add water as needed and wash well. Remove all the water.
• Add 2 tbsp water and leave the sago to soak for minimum 2 to 3 hours.
• Soaking longer / overnight is good too.

Preparation before making sabudana khichdi

1. Grind the roasted peanuts to coarse powder consistency.
2. Chop the potato in thin pieces. You may peel it or not according to your choice. I have chopped potato in a chopper, so it is not evenly chopped. You may cut with a knife if you wish.
3. Chop the green chilies. Or you may slit them lengthwise. Or add green chili paste if you have it ready. I usually add green chili paste.
4. After the sabudana has soaked for minimum 2 hours, separate the grains lightly with your fingers or a spoon.
5. Add the groundnut powder, salt, sugar to it and mix well and keep aside till cooking time. You may do this mixing just before cooking khichadi too. I have added some green chili paste.
6. You may see the image below.

Cooking sabudana khichdi

• Heat oil/ghee in a kadai/pan.
• Add jeera (cumin seeds).
• Let them splutter and then add the chopped green chilies (if adding). I mixed the green chili paste in soaked sabudana itself.

• Stir for a few seconds. add chopped potatoes. stir and cover.
• Let potatoes cook for about 2 minutes on low flame till potatoes are just cooked.

• This is how potatoes will look after being cooked, in the image below .

• add the sago mix and stir well to mix properly. cook for 2 minutes stirring often.
• You may cover and cook for a minute. Do not cover for too long. Sago grains may become sticky.

• Switch off the flame. Add fresh grated coconut, coriander leaves and lime juice. mix well.
• Or you may add coconut, coriander leaves as a garnish while serving and serve with a lemon wedge.

Ready Sago – sabudana khichadi

Sabudana khichadi tastes great as a hot breakfast or even as a cold dish. A good dish to take for lunch too.

Tips  for making sago khichadi:

• Soaking time is a must. Add water carefully. Do not add too much in the beginning.
• After soaking for an hour, if any water remains, pour into a colander so that all excess water drains away.
• We want each sabudana grain soaked but separate when mixing with groundnut powder.
• You can keep soaked sabudana in the fridge for about a week. Store in a airtight container.
• You may also store the sabudana mix in the fridge for a week.
• Ready Khichadi keeps good in the fridge for 3-4 days. Just reheat before serving.
• Leftover khichadi can be used to make sabudana vada or sabudana thalipit.

Visit Shavige uppittu another no onion breakfast recipe