Sabudana Khichdi – A popular maharashtrian breakfast recipe !! Sabudana is also called as tapioca pearl or sago and it is a starch extracted from tapioca roots. Thus sabudana has neutral taste while it turns starchy and chewy once cooked. This khichdi is typically prepared during a “fasting period” as sabudana is known as fast energy booster. But one can enjoy it on a normal day for breakfast.
Potatoes and roasted peanuts are used along with sabudana to prepare this recipe. Since sabudana doesn’t have any specific taste, khichdi gets hint of sweetness from potatoes and sugar while subtle heat from the chillies. Pair it which sweet curd or yoghurt which makes a flavoursome breakfast.
As I mentioned, Khichdi is prepared using tapioca pearls which often turns sticky if not soaked properly. So, soaking process is very important in this recipe. Ensure to add water just to the level of sabudana while soaking. Do not add too much of it, make sure sabudana is covered under water. Overnight or 4-5 hours of soaking is enough for the recipe. And these days, you can find smaller tapioca pearls which takes shorter time for soaking. Here, I have used same smaller tapioca but normal sabudana will also works with this recipe. So, Let’s see step by step recipe below –
1 cup of sabudana
2 tbsp ghee/clarified butter
1 medium sized potato
1/2 cup of peanuts
1/2 tsp cumin seeds
1-2 green chillies
Few curry leaves (optional)
Salt as per taste
Pinch of sugar
Chopped coriander leaves (optional for garnish)
Slice of lemon/lime (optional)
Soak sabudana overnight or 4-5 hours in water. Incase you are using smaller sabudana, then 2 hours of soaking should be enough. As I said, keep water level same as sabudana so that it is just covered with water. Too much water while soaking makes it soggy once cooked.
In another pan dry roast peanuts and then grind them coarsely. You can also use whole peanuts in the recipe but I prefer to use coarsely grounded peanuts.
Peel the potato and cut it into small and thin pieces; thin slices will be easier to cook.
Also, finely slice green chillies.
Heat the pan on high heat and add ghee into it. Once ghee melts, add cumin seeds and let it sizzle for few seconds.
Next add curry leaves, green chillies along with potato slices. Turn the heat to medium and gently stir everything together. Cover the pan and allow potatoes to cook.
Meanwhile, return to the soaked sabudana, it must have soaked all water. Now, mix peanut powder and salt to the sabudana. Mix it gently!!
Potatoes should be ready by now. Add mixture of sabudana & peanuts to the pan. Mix everything and add pinch of sugar, just to enhance the flavours. Gently mix and let it cook for another 2 -3 minutes. Incase, the khichdi looks dry, you can add 1 tsp or so ghee into the pan.
Once sabudana turns to translucent, it is indication that it’s cooked. Simmer it on medium heat for 5 minutes or so and then switch off the gas. Hot Sabudana khichdi is ready to serve.
You can garnish it with some freshly chopped coriander and drizzle lemon juice over top (Though its optional, I love it). Some thick and sweet curd goes well with this.
I hope you find this recipe useful and would love to give it a try. Let me know any feedback in the comments below. Do checkout my latest recipes here.
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