Sabudana Khichdi is an Indian dish made from soaked sabudana (pearl tapioca).It is typically prepared in parts of Western India such as Maharashtra, Madhya pradesh, Rajasthan &Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur , it 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, or a similar Hindu reliigious occasion.
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 10 minsCook Time 15 minsTotal Time 25 mins
450 g Sabudana before soking
460 ml Water
2 tbsp Ghee or oil
1 tsp Cumin seeds
7 Curry leaves
2 Green chili finely chopped
2 Medium size potato peeled and cubed
100 g Roasted peanuts roughly crushed
Salt to taste (sendha namak for upvaas)
½ tsp Black pepper
1 tbsp Lemon juice or to taste
Coriander leaves chopped
Few rosted Peanuts for garnish
1 Medium onion finely chopped (optional) (If you are cooking it for fast(religious diet), please skip onions)
¼ tsp Turmeric powder
1 Place sabudana in a colander. Wash sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
2 In a big wide bowl soak sabudana by adding just enough water, just 1/4 inch more then sabudana level
3 Sabudana soak for 2-3 hours, preferably overnight
4 Sabudana will fluff up after soaking
5 Drain off excess water before cooking
6 Add ghee or oil to a havy bottom non stick pan
7 Add in the cubed potatoes and pinch of salt cook on a medium flame until tender and golden brown, flipping it time to time
8 Keep aside
9 Heat a pan with ghee add cumin seeds, chopped green chili, curry leaves and cook for a minute
10 Add onion and saute till light brown. (If you are cooking it for fast(religious diet), please skip onions)
11 Add crushed roasted peanuts, salt,turmeric powder cook for a minutes
12 Now add sabudana to the pan
13 Mix everything well and cook until the sabudana are a bit translucent and well coated
14 Keep stirring time to time
15 Taste test and adjust seasoning if needed
16 Add fry potato and black pepper powder mix well
17 Add lemon juice mix well and add coriander leaves and more peanuts
18 Now sabudana khichdi is ready
19 Serve with curd
Ingredients 450 g Sabudana before soking
460 ml Water
2 tbsp Ghee or oil
1 tsp Cumin seeds
7 Curry leaves
2 Green chili finely chopped
2 Medium size potato peeled and cubed
100 g Roasted peanuts roughly crushed
Salt to taste (sendha namak for upvaas)
½ tsp Black pepper
1 tbsp Lemon juice or to taste
Coriander leaves chopped
Few rosted Peanuts for garnish
1 Medium onion finely chopped (optional) (If you are cooking it for fast(religious diet), please skip onions)
¼ tsp Turmeric powder
Directions 1 Place sabudana in a colander. Wash sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
2 In a big wide bowl soak sabudana by adding just enough water, just 1/4 inch more then sabudana level
3 Sabudana soak for 2-3 hours, preferably overnight
4 Sabudana will fluff up after soaking
5 Drain off excess water before cooking
6 Add ghee or oil to a havy bottom non stick pan
7 Add in the cubed potatoes and pinch of salt cook on a medium flame until tender and golden brown, flipping it time to time
8 Keep aside
9 Heat a pan with ghee add cumin seeds, chopped green chili, curry leaves and cook for a minute
10 Add onion and saute till light brown. (If you are cooking it for fast(religious diet), please skip onions)
11 Add crushed roasted peanuts, salt,turmeric powder cook for a minutes
12 Now add sabudana to the pan
13 Mix everything well and cook until the sabudana are a bit translucent and well coated
14 Keep stirring time to time
15 Taste test and adjust seasoning if needed
16 Add fry potato and black pepper powder mix well
17 Add lemon juice mix well and add coriander leaves and more peanuts
18 Now sabudana khichdi is ready
19 Serve with curd
Sabudana Khichdi -Tapioca pearls Pilaf
AuthorShweta KumariDifficultyBeginner
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