Rozlin loves to cook with different nutrirional ingredients and she wants to share their benefits with her readers.
Sabudana Khichdi is an Indian snack made from soaked sabudana (sago or tapioca pearls), roasted peanuts, and few spices. Sabudana is rich in carbohydrates and peanuts are rich in protein—hence this dish makes for a filling snack.
|Prep time||Cook time||Ready in||Yields|
- 1 1/2 cups sabudana (sago or tapioca pearls), soaked
- Water, as needed to soak
- 1/2 cup peanuts, roasted and crushed
- 1 tablespoon oil
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-7 curry leaves
- 2 green chillies, chopped
- 2 tablespoons coconut, grated
- 2 tablespoons coriander leaves, chopped
- Salt, to taste
- Rinse the sabudana very well in water and then soak overnight or for at least 3 to 5 hours. The sabudana should be covered with about 1 to 1.5 inches of water.
- Heat the oil and ghee in a cooking pot. Add mustard seeds and let them crackle. Add cumin seeds, curry leaves, and chopped green chillies. Sauté well.
- Add crushed peanuts and give it a good mix.
- Add grated coconut, salt, and sabudana. Mix well.
- Keep stirring over low flame for 4 to 6 minutes until the sabudana loses its opacity and starts becoming translucent. When it turns translucent, it is cooked. Turn off the flame.
- Add chopped coriander leaves and mix well. Serve hot or warm.
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Suggestions and Variations
- Wash the sabudana pearls in a strainer under running water very well until you feel that all starch has washed away.
- Transfer the sabudana to a bowl and then add water with its level just above 1 to 1.5 inches in the bowl.
- Check to see if the sabudana has become soft or not. When you press it, it should mash up easily.
- If there is some hardness in the center of the sabudana pearls, add some water in the bowl. Cover and leave for 30 minutes more.
- Note that the pearls must be softened thoroughly. If the center is hard the khichdi will not have a good texture because the sabudana will not cook well.
- Using a strainer, strain all of the water from the sabudana pearls. If there is any water remaining it will make your khichdi mushy or pasty.
- Do not overcook the sabudana; it may become lumpy.
- Use only oil or only ghee for cooking this dish.
- You can also add boiled potatoes to this dish.
- For garnish, you can drizzle some lemon juice and add some grated coconut on top.
Sabudana (Sago or Tapioca Pearls)
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