Home / Breakfast recipes / Sabudana Khichdi / Sago Khichdi
30 August, 2016

Sabudana Khichdi / Sago Khichdi

Posted in : Breakfast recipes, Fasting Recipes on by : nrdubey Tags: , ,

Date – 23.8.2016

Preparation time – 15 mins

Soaking time – 3-4 hours or over night

Cooking time – 10 mins

Cuisine – Indian

Serve – 2- 3

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Ingredients

Measurement cup used 1 cup = 240 ml

Sabudana pearls / sago – 1 cup

Water – less than ½ cup or as needed (for soaking sabudana)

Boiled potato – 3, medium

Peanuts / moongfali – 1/3 cup, roasted

Cumin – ½ tsp

Curry leaves – 1 stem

Green chili – 1-2, chopped

Ginger – ½ inch, grated

Pepper powder / kalimirch powder– 1/8 tsp (optional)

Sugar – ½ tsp (optional)

Ghee – 2 tbsp

Coriander leaves – chopped, for garnishing

Rock salt (powdered) – as per taste

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 Method

Take sabudana in a bowl and rinse it couple of times and drain it. Add water and soak it for 3-4 hours or overnight.

Boil the potato (do not over boil), and chop them into small pieces. Set aside.

Dry roast the peanuts till browned, when it cools completely make course powder in a dry blender.

Add this course powder to the sabudana.

Heat ghee or oil in a kadai, add cumin seeds wait until crackle and get browned.

Add curry leaves and chopped green chili, wait till curry leaves turn crispy and green chili changes its color. Then add greted ginger, fry for few seconds.

Add chopped potato and saute for 2-3 minutes or till potato turn light brown from its edges.

Add sabudana mix, then add salt, sugar and pepper powder. Keep on stirring the mixture.

Cook sabudana until it turns translucent. Do not overcook them otherwise sabudana might be lumpy and hard.

Finally add chopped coriander leaves, mix well and turn off the flame.

Serve it hot or at room temperature. If you like squeeze some lemon juice while serving.

 

 

In Short

 

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Take sabudana in a bowl and rinse it couple of times and drain it.

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Add water and soak it for 3-4 hours or overnight.

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After soaking

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Dry roast peanuts and boil the potatoes

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Chop the potatoes

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when it cools completely make course powder in a dry blender. Add this course powder to the sabudana.

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Heat ghee, add cumin seeds, wait until they turn brown

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Add curry leaves and green chilies, wait until leaves turn crispy

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Add grated ginger, fry util raw smell goes off

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Add chopped potatoes

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Saute until they turn light brown from edges

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Add sabudana and peanut mix

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Add rock salt

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Add black pepper

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Add sugar

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Keep on stirring the mixture.

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Cook sabudana until it turns translucent. Do not overcook them otherwise sabudana might be lumpy and hard.

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Add chopped coriander, stir then turn off the flame

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Sabudana khichadi is ready

 

 

 

 

 

 

 

 

 

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