SABUDANA KHICHDI

This an authentic Maharastrian recipe prepared with sago, potatoes and crushed peanuts. Potatoes are optional, but sabudana khichdi cannot be prepared without peanuts.

The process of making khichdi is very simple. The main step to make soft, fluffy khichdi is to soak the sago in just enough water for the sago to bloom. Sago to water ratio is 1:2. This will fluff up the sago pearls perfectly. Too much water will make the khichdi sticky and less water will make it chewy.

The given proportions will serve for two persons. Preferably make the khichdi in a nonstick pan. Just before finishing the cooking, sugar can be added which is optional. I like it without the sugar.

This dish is a meal in itself. Kakdichi koshimbir (maharashtrian style cucumber curd raita) or plain curd goes very well with it.

Recipe for Sabudana khichdi

Ingredients for Sabudana khichdi

• 1 cup sabudana or sago
• 1 medium sized potato (finely sliced as shown in the picture)
• 1 cup peanuts (roasted and crushed)
• 4 green chillies (roughly chopped)
• ½ tsp jeera or cumin seeds
• ¼ cup coriander leaves (finely chopped)
• Half a lemon
• 1 tsp sugar (optional)
• Salt to taste
• 2 tbsp oil

How to make

Roast the peanuts and let it cool to room temperature. Coarsely crush them in a grinder.

Soak the sabudana overnight in 2 cups of water.

By morning it will double up in size. Gently run a fork in the soaked sabudana to check if all the water has been absorbed and that the sabudana pearls are dry and separate.

In the same bowl add the salt and crushed peanuts. Mix well with a fork.

Heat oil in a kadhai or skillet. Add cumin seeds in hot oil. As it splutters add green chillies. Saute for a minute.

Add the potatoes. Cover with lid. Cook for 2 to 3 minutes or until done.

Now add in the sabudana peanut mixture.

Saute for 5 minutes continuously. You may observe that the white pearls of sabudana will become translucent and lighter. If you see too many while pearls of sabudana, continue sautéing for two more minutes.

Squeeze half a lemon, add the sugar (optionl) and garnish with lots of coriander.

Serve with Kakdichi koshimbir (maharashtrian style cucumber curd raita) or plain curd.