Saturday, April 20, 2013

Sabudana Khichadi ( Sago Khichadi )

I just love this tangy and slightly sweet , crunchy preparation. Ideal for breakfast or evening snacking.  In most parts of India, it is a preferred food  during fasts. If using during fasts replace regular salt with rock salt.


Potato.                   1 large very finely cubed
Sabudana( Sago).     300 gms / 1 1/2 cup
Oil.                        3 tbsp
Cumin seeds            1 tsp
Green chilly.           1 no. Finely chopped
Red chilly pd.          1  1/2 tsp
Sugar.                     5 tsp
Lemon juice.           4 tsp
Peanuts.                  3/4 cup
Salt                         To taste
Water.                    1   1/4 cup / 300ml.
Coriander leaves.     For garnish

Method :
  1. Wash sabudana once and then soak it overnight in 300 ml . water.
  2. Dry roast peanuts. Once they cool down , remove skin and crush them.
  3. Using a fork , fluff the sabudana.  
  4. Very lightly with a fork mix salt , red chilly pd and sugar in it. Keep it aside.
  5. Now heat oil in a non stick pan .
  6. Add cumin seeds. Once they turn golden, add green chilly and potato.
  7.  Cover and cook  till potato cubes are done . 
  8. Uncover and cook for a couple of more min till they are crispy.
  9. Add crushed peanuts. Mix.
  10. Now add spiced sabudana . Let it be on medium high heat for a couple of minutes till the rawness disappears. Keep stirring all the time.
  11. Remove from fire. Mix lemon juice.
  12. Taste and adjust salt.
  13. Garnish with coriander leaves.
  14. Serve immediately.
  1. You can roast and crush peanuts in advance. In fact I always have them in my pantry. They easily stay fresh for 2-3 months when stored in an airtight container.
  2. You can also use boiled and cubed potato. This reduces cooking time. 
  3. If using boiled potato , no need to cover and cook. Simply sauté potatoes till they are crispy.
  4. Sabudana should be soaked for 6- 8 hours. 
  5. I prefer to soak it overnite as I usually make it for breakfast.