Sabudana Khichdi is a popular Indian fasting food that is usually made in every home during Navratras. This is a quick & simple recipe that can be made in minutes using overnight soaked Sabudana (or Tapioca pearls). Though Sabudana Khichdi is considered a fasting food, I like to enjoy it any day of the year. We used to enjoy it a lot all through my childhood whenever my Mom made Sabudana Khichdi.
SABUDANA: Sabudana or Tapioca Pearls is the main ingredient for the dish. Sabudana is white-colored small pearls that are made of starch that is extracted from tapioca roots which they made in pearls. POTATOES: Apart from Sabudana, Potatoes are also considered as the main ingredient for making the Khichdi. Potatoes add a nice base for the Khichdi and give a nice flavor. TEMPERING: Sabudana khichdi doesn’t have a lot of spices, but flavors of different ingredients make the Khichdi so flavorful. I also add Mustard Seeds, Curry Leaves, and Cumin Seeds for tempering. SPICES: Sabudanna doesn’t need a lot of spices but I do add red chili powder, asafetida, and grated ginger. GARNISH: Sabudana Khichdi tastes great with Green Chilies as it gives a bite to the dish. I also like to add some Herb like Cilantro, and Mint for the aromatic flavor. PEANUTS: I also like adding Roasted Peanuts, their crunch adds a nice taste. You can also fry peanuts along with potatoes. But I like the taste better when I add Roasted peanuts.
STEP 1 - RINSE: Rinse Sabundana in the water a couple of times until the water runs out clear. Sabudana has starch in them so rinsing with water will get rid of the starch. STEP 2 - SOAK: Soak in water overnight or for at least 5-6 hours. The longer you soak, Sabundana will be softer and will cook nicely. When soaking, always use 1:1 proportion of water and sabudana. After soaking overnight, drain excess liquid from Sabudana using a colander. STEP 3 - ADD TEMPERING: Heat oil in the skillet. Once the oil is hot, add mustard seeds and let them splutter. Add cumin seeds and let them sizzle for a few seconds. Then add potatoes and cook for 2-3 minutes till potatoes are almost cooked. Add raw peanuts and cook for another 2-3 minutes. (If you are going to add roasted peanuts, then skip this step). Mix chopped green chilies, curry leaves and cook for 1 more minute. green Chilies will bring the heat to the dish Transfer drained Sabudana to the skillet. Add Salt & Red Chili Powder. Cook Sabudana for 2-3 minutes until Sabudana turns translucent. Remove from heat and garnish with Cilantro & Mint and sprinkle some Lemon Juice.
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📖 RECIPE CARD
