Sabudana Khichdi Recipe is most popular during the fasting days of Hindu festivals like Navratri, Mahashivratri and Ekadashi. This recipe is an easy and delicious made with sago pearls or sabudana, boiled potatoes, roasted peanuts and a few spices.

Ingredients

1 cup sabudana

Water to soak sabudana

2 potatoes

1/2 cup peanuts

8 to 10 curry leaves

1 teaspoon grated ginger

1 green chili

1 teaspoon cumin seeds

1/4 cup coconut

1/2 to 1 teaspoon sugar

1/2 to 1 teaspoon lemon juice

3 tablespoons oil or ghee

Rock salt

Coriander leaves

Instructions

1. Rinse 1 cup sabudana a couple of times in running water until the starch is washed away.
2. Soak sabudana in water overnight or for some hours. The water level can be 1 to 1.5 inches above the sabudana.
3. Sabudana have to be softened thoroughly. To check if sabudana has become soft, press the sabudana and it should get mashed easily. If there is some hardness, then add a few tablespoons of water in the bowl. Cover and leave for 30 minutes more.
4. Strain all the water from sabudana. There should be no extra water in it and keep aside.
5. While sabudana is getting soaked, boil 2 medium-sized potatoes and keep aside.
6. When the pressure settles down naturally in the cooker, then only open the lid. Let them become cool completely. Then, peel and chop them.
7. Add 1/2 cup peanuts in a frying pan.
8. Roast the peanuts on medium-low heat. Stir often.
9. Roast till the peanuts become crunchy. Turn off the heat and keep the peanuts aside to cool. You can remove the peanut skins, if you want.
10. In a grinder jar add the cooled roasted peanuts. Powder the peanuts coarsely. Grind in parts and for a few seconds as we need to make a coarse or semi-fine peanut powder.
11. In a mixing bowl, add the soaked sabudana and peanut powder in to it. Add edible rock salt (sendha namak) as per taste and 1/2 to 1 teaspoon sugar.
12. Mix very well with a spoon.
13. Heat 3 tablespoons oil or ghee in a kadai or pan. Keep the heat to a low or medium-low.
14. Add 1 teaspoon cumin seeds. Let them crackle and get browned.
15. Then, add 1 chopped green chilli and add curry leaves (optional). Fry them for few seconds on medium-low heat.
16. Now, add the chopped boiled potatoes. Mix and sauté on medium-low heat for a minute.
17. Next, add the sabudana-peanut powder mixture. Mix very well. Sauté on a low heat for about 3 to 5 minutes. Stir continuously.
18. Sauté till the sabudana becomes translucent. Once cooked, turn off the heat. Do not overcook as it will become chewy and lumpy.
19. Add 1 teaspoon lemon juice for some tangy flavor.
20. Add 1 to 2 tablespoons chopped coriander leaves. Mix well.
21. Serve Sabudana Khichdi hot. Garnish with some grated fresh coconut and few coriander leaves.

Hope you enjoy it! Happy Cooking!