Our no onion and no garlic Sabudana Khichdi recipe or sago khichdi recipe provides you with much-needed energy on days of fasting. It is also a much-desired breakfast and snack dish all year round in the state of Maharashtra and in a few states of Western India.
Sabudana Khichdi for vrat makes for a filling meal during the fasting days of Navratras, though we love eating it through the year. It is simple, nutritious, filling, and easy to whip up. You can also choose to put sabudana khichdi on your weekly breakfast menu for days when you ‘don’t know what to cook for breakfast.’
If you have tasted this dish and attempted to make sabudana khichdi recipe at home, a common hiccup often experienced while making it is that the sabudana pearls tend to stick together, making the dish a mushy mass. If you are wondering how to make sabudana khichdi non sticky, we have detailed the best sabudana khichdi recipe there can be.
INGREDIENTS
1 cup sabudana (sago or tapioca pearls)
2 tablespoons oii
1 teaspoon cumin seeds (jeera)
1 green chilli, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
1⁄2 teaspoon ginger paste
15 curry leaves
150 grams potatoes, boiled, peeled, and cut into small cubes
6 tablespoons peanuts, roasted till coloured, coarsely ground
1⁄2 teaspoon sendha namak (rock salt), or to taste
2 teaspoons grated coconut, fresh
1 1⁄2 teaspoons lime juice
1⁄2 teaspoon powdered sugar
1 tablespoon coriander leaves, roughly chopped
PREPARATION
Step 1
Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
Step 2
Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.
Step 3
Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
Step 4
Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
Step 5
Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
Step 6
Serve hot.
notes:
firstly use ghee for more flavours. however you can replace with oil.
also, add ginger and curry leaves for the extra flavour if not preparing for vrat.
additionally, soak the sabudana just till they turn soft. over soaking sabudana makes them mushy.
finally, sabudana khichdi recipe taste great when prepared spicy and with more crushed peanuts.
Serving Suggestions And Storage
Sabudana Khichdi is best eaten on its own. It is so delightful that one needs no condiments.
However, you may serve it with an additional wedge of lime for tang or have it with a side of fresh green chutney.
If you are having a leisurely Sunday breakfast and having friends or family over, we suggest you also make some poha and mixed pakoras.
