Sabudana Khichdi | সাবুদানা খিচুড়ি | साबुदाना खिचड़ी | Vrat Recipe | Non...

Sabudana Khichdi | সাবুদানা খিচুড়ি | साबुदाना खिचड़ी

Sabudana khichdi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. Sabudana Khichdi is one of the most popular comfort foods in India. It is often served with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. It has a chewy texture and takes on the taste of its accompaniments. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.

It is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the protein making it a more balanced meal. It has a high caloric content, due to the quantity of starch and fat present.

Ingredients

Sabudana ( Pearl Tapioca) – 1 ½ Cup

Roasted whole Peanut – ½ Cup

Crushed roasted Peanut – ½ Cup

Boiled Potato – 2 medium

Black Pepper Powder – ½ Tsp

Chopped Green Chilli – 4/5 Nos.

Curry Leaves – 8-10 Nos.

Turmeric Powder – ¼ Tsp

Lemon Juice – 1 Tbsp

Salt – 1 Tsp or as per taste

Oil – 3 Tsp

Ghee – 1 Tbsp

 

Method

·        1.    Rinse sabudana very well in water. Then soak sabudana for 3 hours.

·     2.    Drain the sabudana very well and keep aside in a plate.

·      3.   Boil the potatoes and when warm peel and chop them.

·     4.    In a pan dry roast the peanuts till browned. When cooled make a coarse powder half of the peanuts in a mortar-pestle or in a dry grinder.

·     5.   Now heat oil and ghee. Fry the cumin first till they crackle and get browned. Add the roasted whole peanuts and fry for 2-3 minutes.

·     6.    Now add the curry leaves and green chillies.  

·     7.    Saute for a couple of seconds. Now add chopped boiled potato and saute for a minute.

·     8.    Add the sabudana. Keep on stirring often on a low flame for approx 4 to 5 minutes. 

·    9.     When the sabudana loses their opaqueness and starts becoming translucent they are cooked.

·   10.    Don't overcook as they might become lumpy and hard.

·   11.    Add black pepper powder and mix.

·   12.    Switch off the flame and add lemon juice. Mix well.

·  13.     While serving garnish with a few coriander leaves and drizzle with some lemon juice.  

·  14.     Serve sabudana khichdi hot with chilled curd.