Sabudana Khichdi is perfect for a weekend brunch. It’s colorful, it’s filling and it’s pretty healthy. It is the staple food of Maharashtra. It is also very popular in fasts/vrats because it gives instant energy.
| Preparation Time: | 40 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Sabudana (tapioca pearls) | 1 cup |
| Red onion | 1 small |
| Potato | 1 medium |
| Frozen peas | 1 cup |
| Chopped Green Chilies (optional) | 3-4 |
| Chopped Coriander Leaves | 1/4 cup |
| Raw peanuts | 1/4 cup |
| Mustard Seeds | 1 tsp |
| Salt | 3/4 tsp |
| Turmeric Powder | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Kari Leaves | 8-10 |
| Fresh Lime Juice | 1-2 tbsp |
| Vegetable Oil | 2 tbsp |
Method
- Soak tapioca pearls in cold water for a couple of hours. 1 cup sabudana should be soaked in 1/2 cup of water. If you put more water the sabudana will become mushy. With half cup of water, all of the water will be absorbed by sabudana.
- Chop onion coarsely. Peel and chop potato in half inch cubes. Keep aside.
- Heat a tsp of oil in a pan and roast peanuts in it.
- Keep heat on medium. Keep stirring for even browning. Turn off the heat once they brown a little. Keep aside.
- Heat another teaspoon of oil in the same pan and add onions and potatoes.
- Turn the heat to low and toss them together. Close the lid and let it cook. Turn off the heat once the potatoes are soft (about 10 minutes). Keep aside.
- Heat remaining oil in a large nonstick pan and add mustard seeds. Wait till they crackle.
- Add turmeric powder and red chilli powder.
- Fry for a few seconds and then add soaked sabudana to it.
- Mix well. Sabudana will start becoming translucent. Add kari leaves and peanuts. Mix again.
- Add thawed peas.
- Add potatoes and onions, green chillies, salt and toss. Cook it open for a couple of minutes on medium heat so that everything is properly mixed.
- Turn off the heat. Add lime juice and coriander leaves to sabudana. Serve it warm.
- Breakfast suggestion: Porridge, French Toast and Sabudana Khichdi
Notes:
- Make sure that the sabudana is properly drained otherwise it will become sticky.
- Mustard seeds pop up far so stay away from the stove at that time.
- It’s important to toss sabudana in oil before adding other vegetables otherwise it will stick.
- I always keep some dried Kari leaves in the kitchen. When you don’t have the fresh leaves, use the dried ones.
- Sabudana is also known as Sagudana and Tapioca Pearls.
Summary
Recipe Name
Sabudana Khichdi
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)