Sabudana Khichdi (Sago Khichdi)

"Sabudana Khichdi" is a very popular Indian snack often enjoyed for breakfast, during fasting, or as a light meal. Sabudana, also known as Pearl Sago, is a whole-grain similar to tapioca; small white seeds that become soft and spongy when soaked in water and turn translucent when cooked. Sabudana Khichdi is one of my all-time favorite recipes, where these sago grains are mixed with boiled potatoes, peanuts and sauteed along with curry leaves and spices. As Sago tends to be starchy, the trick lies in making the khichdi in such a way that it doesn't stick together and become a clump, so here's a tried-and-tested recipe to make a delicious and crunchy Sabudana Khichdi, which is non-sticky and is sure to please your tastebuds a lot!

To make non-sticky Sabudana Khichdi, it is important to follow the method used for soaking. Too little water, and your sabudana will stay hard and raw; too much water and turns all mushy and sticky. So use only as much water as needed to immerse the sago, and not more! Also, the crushed peanut powder helps lend it better texture and remove some of the stickiness, as well as adding a crunch to the khichdi.

Ingredients
2 cups sabudana/sago
2-2 1/2 cups water - for soaking the sabudana
1 medium potato - boiled and chopped
1/2 cup peanuts - ground into coarse powder
** reserve 1 tsp for garnish
10-12 raw peanuts
3 tbsp ghee(clarified butter)
** Ghee gives it a special taste, but you can substitute with veg oil
1 tsp cumin seeds
2 green chillies - finely chopped
6-7 curry leaves - whole
1-2 tsp sugar (adjust per taste)
salt and lemon juice - to taste
chopped cilantro - optional for garnish

Method
Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana. Leave it like this for at least 6-7 hours(or overnight) The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy. Drain out any excess water, if remaining.

meanwhile, chop your boiled potatoes into small cubes. Take a non-stick pan and add the ghee to it. When it's a bit hot, add the cumin seeds, chopped green chillies and curry leaves and the raw peanuts.

Cook the potatoes for about 2 mins, then add the soaked sabudana to the pan. Add the coarsely ground peanut powder, salt, sugar and lemon juice and mix well, but gently. Cook the sabudana on medium-flame and stir gently to prevent clumping together. Once everything is mixed, and the sabudana khichdi gets a light-brown color, adjust for seasoning to your taste. Then remove from flame and set aside.

Microwave Method
Nupur suggests a wonderful microwave recipe for sabudana khichdi which can make your job easier! Just toss your boiled potatoes, ghee, cumin seeds, green chillies, peanut powder, and the soaked sabudana into a microwave-safe glass container and cook it for 6-8 mins, in spurts of 2 min each (m/w for 1 min, then let it stand 2 mins, then repeat the procedure till needed). Season with salt, lemon juice and sugar and give it a final whir for another 1 min till your khichdi gets cooked. I've never tried this method, but I'm inclined to try it soon!

Garnish with the reserved peanut powder ( and chopped cilantro if you like) and serve the hot Sabudana(Sago) Khichdi with a cup of tea for a light and fulfilling meal!

Related Recipes:
Aloo Masala Poha
Handvo - Savoury Steamed Cake
Vegetarian Potato Cutlets

Related Tags:
sago, breakfast, potatoes, microwave-recipes

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