Sabudana Khichdi Recipe
Sabudana Khichdi is a traditional Indian dish made with sago pearls, potatoes, peanuts, and a blend of spices. It is a staple food in many Indian households, particularly during religious fasting or “Upvas”, as it is considered a nutritious and filling food that provides energy without breaking the fast.
Ingredients
- 200 grams sago pearls / sabudana / Tapioca tapioca pearls
- 2 green chillies finely chopped
- 2 tablespoons ghee / clarified butter
- 1 teaspoon Cumin (Jeera)
- 2 Potatoes cubed
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves / cilantro chopped
- 1 teaspoon Salt adjust to taste
- 1/2 teaspoon Sugar
Instructions
Preparation
- Sabudana Soaking: Begin by washing the sabudana under running cold water until the water runs clear. This helps remove excess starch. Soak them in enough water to cover them for 4-6 hours or overnight.
- (Optional) Roasting and Powdering Peanuts: Roast the peanuts until golden. Allow them to cool. After removing their skin, coarsely grind them in a mixer or with a mortar and pestle.
- Prepping Veggies: Finely chop the green chilies and cube the potatoes to small, even sizes. Also, chop the fresh coriander leaves.
Cooking
- Tempering: In a pan, heat the ghee or oil. Once hot, add the cumin seeds. As they start to splutter, add the chopped green chilies.
- Potato Cooking: Add the cubed potatoes to the pan. Sauté them until they turn golden and are cooked through.
- Sabudana Cooking: Now, add the soaked sabudana to the pan. Ensure that you drain all the excess water before adding. Mix well.
- Seasoning: Add the coarsely ground roasted peanuts, salt, and sugar. Mix well and ensure that the sabudana pearls become translucent, indicating they are cooked.
- Finishing: Turn off the heat and add the fresh lemon juice and chopped coriander leaves. Mix well.
Equipment Used for This Recipe
Notes & Tips
- Soaking Sabudana: The soaking time for sabudana might vary depending on its type and quality. Ensure they are soaked well but aren't mushy.
- Peanuts: Optional. They add a crunchy texture to the dish. Make sure not to powder them too finely; a coarse texture works best.
- Ghee vs. Oil: While ghee imparts a richer flavor, you can use oil for a vegan version.
- Consistency: Sabudana khichdi should be non-sticky. Proper washing and soaking of sabudana ensure this texture.
Nutrition Information (Note: Approximate)
Nutrition Facts
Sabudana Khichdi Recipe
Amount per Serving
Calories
675
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
38
mg
13
%
Sodium
1329
mg
58
%
Potassium
936
mg
27
%
Carbohydrates
131
g
44
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
44
IU
1
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
50
mg
61
%
Vitamin E
0.1
mg
1
%
Vitamin K
5
µg
5
%
Calcium
56
mg
6
%
Iron
4
mg
22
%
Magnesium
54
mg
14
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.