Sabudana Khichadi Recipe , Sago Khichadi Recipe
Sabudana / Sago another name is tapioca, its used in various dishes i.e. savoury, salad, sweets, snacks, It’s versatile and tasty. Its widely used in various forms in various parts of the country, but predominant in western and southern India. In western India, sabudana is the most staple diet during their fast/upvas and south they use sabudana for sweets such kheer based with jaggery.
Sabudana Khichadi is very popular among Maharashtrians as part of breakfast their and fasting diet. Its spiced lightly and cooked with crushed peanuts. Let’s see how the savoury dish is made.
- 250 gms Sabudana
- ¼ Cup Peanuts Coarsely Grinded
- 2 nos Green Chillies
- ¼ Cup Peanuts Fried
- 1 sprig Curry Leaves
- 1 tsp Mustard Seeds
- 1 tsp Jeera
- ¼ Cup Fresh Coriander Chopped
- Salt as per taste
How to Prepare Sabudana khichadi ?
Soak sabudana overnight for around 8 hrs, make sure put water just line above the sabudana in the bowl. Fluff the soaked sabudana with fork so that they separate into single grains.
Fry the peanuts and keep it aside. Take a deep and hard bottomed pan and heat some oil, temper with mustard seeds, jeera, curry leaves and green chillies fry for some time.
Put the fluffed sabudana in the pan and keep stirring it, put 1 tsp ground peanut powder at regular intervals and stir, this helps in keep the grains separate and prevent them from forming lumps.
Keep frying the sabudana mixture until the grains become transparent. Once the mixture is cool serve it.