sabudana khichdi | maharashtrian sabudana khichdi | sago khichdi
by Tarla Dalal
Added to 193 cookbooks
This recipe has been viewed 380535 times
Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi | with 26 amazing images.
Sabudana Khichdi is a Maharashtrian dish made with sabudana, potatoes and peanuts. Sabudana Khichdi is a perfect food for those on a fast or vrat and it is also made in many household as breakfast.
Popular during fasts, it's also well known as Sabudana Khichdi faraal food . It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food.
The chewy texture and starchy taste of sabudana is so beautifully complemented by the nutty flavour of coarsely powdered peanuts, and balanced by the tangy lemon juice, making this sago khichdi soothing to the taste-buds, yet very tempting too.
For a complete faraali meal serve the Sabudana Khichdi along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa.
Enjoy how to make Sabudana Khichdi | maharashtrian sabudana khichdi | sago khichdi with detailed step by step photos and video below.
- To make the sabudana khichdi, combine the sago and ¾ cup of water in a deep bowl, mix well and keep aside to soak for 2 hours. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the potatoes, sago, salt, peanuts, coriander, green chillies, curry leaves, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes.
- Serve the sabudana khichdi hot.
Sabudana Khichdi, Upvas, Faraal, Fasting Sago Khichdi Video By Tarla Dalal
Sabudana Khichdi recipe with step by step photos
The time taken to get perfectly soaked sago pearls, generally varies and depends upon the quality of the sabudana used. To get the best results of Sabudana Khichdi, if you have more time, then I would suggest you to soak the sabudana overnight.
To check if the sabudana has been soaked properly or no, check by pressing a pearl between your thumb and index finger. You should be able to smash it easily. If not, sprinkle 2-3 tbsp of water and keep them aside for half an hour.
If not making during vrat, you can also add turmeric powder and chilli powder to the Sabudana Khichdi recipe.
Many people even prefer mixing the soaked and drained sabudana with peanuts, coriander, salt, sugar, green chillies, mix with hand and keep aside. This helps in even spreading of all the ingredients.
You can even chop the potatoes into small cubes and then cook them in the pan before adding the sabudana.
All the peanuts need not be coarsely crushed, you can reserve some whole to give a bite to the Maharashtrian Sabudana Khichdi recipe.
To make Sabudana Khichdi, take sabudana also known as sago in a bowl. This is how it looks.
To make the Maharashtrian style Sabudana Khichdi, wash the sabudana under running water or in a bowl full of water twice or thrice ( until the water runs clean). It is very important to get rid off all the starch.
Drain the sabudana using a colander or strainer.
Transfer the washed and drained sabudana in a deep bowl.
Add ¾ cup of water. If you add more water, the sago will absorb everything resulting into mushy and clumsy Sabudana Khichdi.
Mix well, cover and keep aside to soak for 2 hours.
Drain them again and keep aside. There will hardly be any water left but, just ensure the excess water is drained out if there is any. The sabudana will look like this after soaking.
Take 1/2 cup of peanuts in a broad non-stick pan.
Roast the peanuts on a medium flame for 4-5 minutes, while stirring occasionally.
The peanuts should become crunchy. You will also notice the skin has turned brown or charred.
Remove from the flame and keep aside to cool. You can remove the skin if you wish to.
Transfer the peanuts to a mixer jar after cooling them slightly.
Pulse them once or twice to get a coarse powder and keep them aside.
To prepare perfect, Sabudana Khichdi, heat the oil in a deep non-stick pan. You can even make use of ghee.
Once the oil is hot, add the cumin seeds.
When the seeds crackle, add the curry leaves.
Add the green chillies. You can also add ginger to the Sabudana Khichdi to enhance the flavour.
Add the potatoes.
Add the sago.
Add the salt. If making Sabudana Khichdi for fasting, make use of sendha namak instead of regular salt.
Add the peanuts.
Add the coriander. Many people do not consume greens during the fast, depending upon your preference, you can add or skip.
Add the lemon juice and sugar. They help in balancing out the flavours of the Sabudana Khichdi.
Mix Sabudana Khichdi well and cook on a medium flame for 2 minutes. After adding the sago, do not cook and toss for a longer time or else they will stick together. You have to cook only for few minutes until most of the pearls becomes translucent.
Serve the Sabudana Khichdi hot. Other fasting recipes that you can make during navratri, ekadashi or mahashivratri are
Nutrient values (Abbrv) per serving
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