Sabudana khichdi Recipe: Sabudana Khichdi is a dish most people prefer to eat during fasting, especially during Navratri. Not only is it easy to make but it also contains plenty of starch, which makes you feel full for a long time. Prepared with mild spices, this khichdi is a great option during fasting days.
To make Sabudana Khichdi you need:
1 cup sago
½ cup peanuts (peeled, lightly roasted and crushed)
2 tbsp ghee
1 tsp cumin seeds
3-4 whole red chillies
A sprig of curry leaves
2 tsp rock salt (for fasting)
1 tsp chili powder (optional)
1 tbsp coriander leaves (finely chopped)
1 tsp green chilies (finely chopped)
1 tbsp lemon juice
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Serves: 4
Difficulty: Easy
How to make Sabudana Khichdi:
First of all, wash the sago thoroughly with water. Then put it in a vessel and add enough water so that it remains about 3 cm above the sago. Soak it for an hour.
After an hour, strain the sabudana in a sieve to drain out the excess water.
Now spread the sabudana on a thick cloth and leave it for an hour. This is important so that the sabudana dries well and does not stick while cooking.
In a large bowl, add the soaked sabudana, crushed peanuts, rock salt and chili powder (if using) and mix well.
Heat ghee in a pan or wok. When the ghee is hot, temper it by adding cumin seeds, whole red chilies and curry leaves.
When the color of the chili turns slightly dark, add the sabudana and peanut mixture to it. Keep the flame low and cook the khichdi while stirring gently.
Cook for about 5-7 minutes or until the sabudana starts to look slightly transparent.
Now turn off the flame and add lemon juice to the khichdi and mix well.
Garnish with finely chopped coriander leaves and green chilies.
How to serve Sabudana Khichdi:
Sabudana Khichdi is usually served with curd during fasting. It tastes very delicious.
Recipe Note:
If you want, you can also make Sabudana Kheer during the fast.