Sabudana Khichdi

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sabudana khichidi

Sabudana Khichidi is a popular and delicious Indian dish that’s often enjoyed during fasting periods or as a light meal. Made primarily from soaked sabudana (tapioca pearls), it’s cooked with a mix of roasted peanuts, cumin seeds, green chilies, and curry leaves to infuse it with a delightful crunch and a burst of flavors. The dish is usually seasoned with a touch of lemon juice and fresh coriander, enhancing its tanginess and aroma. With its unique texture and blend of spices, Sabudana Khichidi offers a delightful culinary experience that’s both comforting and satisfying.

about sabudana khichidi

“Sabudana Khichdi” is a popular Indian dish that is often enjoyed during fasting periods, especially during religious festivals like Navratri. It is a light and flavorful dish made primarily from tapioca pearls, also known as sabudana. The dish is not only nutritious but also quite versatile in terms of flavors and ingredients.

how to make sabudana khichidi

Ingredients:

  • Sabudana (tapioca pearls)
  • Peanuts
  • Potatoes
  • Green chilies
  • Curry leaves
  • Cumin seeds
  • Ghee or oil
  • Rock salt (sendha namak) – used during fasting, regular salt can also be used otherwise
  • Lemon juice
  • Fresh coriander leaves

Preparation:

  1. Soaking Sabudana: The key to making a perfect sabudana khichdi is to soak the tapioca pearls correctly. Rinse the sabudana thoroughly in water until the water runs clear. Then soak them in water for around 4-6 hours or overnight. The sabudana will absorb water and become soft.
  2. Roasting Peanuts: Dry roast the peanuts in a pan until they become crispy. Once they are cool, peel off the skin and coarsely crush them.
  3. Preparing Potatoes: Peel and dice the potatoes into small cubes. You can parboil the potatoes for a few minutes to ensure they cook evenly in the khichdi.
  4. Cooking:
    • Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
    • Add chopped green chilies and curry leaves for flavor.
    • Add diced potatoes and cook until they become tender.
    • Add the soaked and drained sabudana to the pan. Stir gently to mix everything.
  5. Flavoring:
    • Sprinkle rock salt (or regular salt) as per taste.
    • Squeeze fresh lemon juice to add a tangy flavor.
    • Add the crushed roasted peanuts for crunchiness.
  6. Mixing:
    • Gently mix all the ingredients in the pan, making sure the sabudana pearls don’t stick together.
    • Cook for a few more minutes until the sabudana pearls turn translucent, indicating they are cooked.
  7. Garnishing:
    • Garnish the khichdi with freshly chopped coriander leaves for a burst of freshness.
  8. Serving:
    • Sabudana khichdi is often served hot and is accompanied by plain yogurt or a yogurt-based drink called “lassi.”

Remember that while this dish is commonly enjoyed during fasting periods, it can also be relished as a light and wholesome meal at any time. The combination of flavors and textures – the softness of sabudana, the crunch of peanuts, and the fragrance of curry leaves – makes sabudana khichdi a delightful culinary experience.

chefs tips


Here are some chef’s tips to ensure that your Sabudana Khichdi turns out perfect:

  1. Soaking Sabudana:
    • Use the right type of sabudana – small-sized pearls work best for khichdi.
    • Soak sabudana for the right amount of time. Typically, 4-6 hours or overnight soaking is recommended. The pearls should become soft but not mushy.
  2. Draining Sabudana:
    • After soaking, drain the sabudana well using a strainer. Excess water can make the khichdi soggy.
  3. Fluffing Sabudana:
    • After draining, let the sabudana sit for about 15-20 minutes to air-dry. This helps in preventing stickiness.
  4. Cooking Potatoes:
    • Parboil the diced potatoes before adding them to the pan. This ensures they cook evenly and don’t remain raw in the khichdi.
  5. Tempering:
    • Use ghee for tempering as it imparts a wonderful aroma and flavor to the dish.
    • Allow the cumin seeds to splutter properly in the hot ghee for added flavor.
  6. Green Chilies:
    • Adjust the number of green chilies according to your spice preference, but keep in mind that sabudana khichdi is usually mildly spiced.
  7. Curry Leaves:
    • Tear the curry leaves slightly before adding them to the pan. This releases their flavor more effectively.
  8. Tossing Gently:
    • When adding the soaked sabudana to the pan, be gentle while stirring to avoid breaking the pearls.
  9. Salt and Lemon Juice:
    • Add rock salt or sendha namak during fasting, or regular salt otherwise, as per your taste.
    • Balancing the tanginess from lemon juice is crucial. Start with a small amount and adjust as needed.
  10. Peanuts:
    • Roast the peanuts until they are crispy. This adds a delightful crunch to the khichdi.
  11. Consistency:
    • The sabudana pearls should turn translucent once they are cooked. Overcooking can make them sticky, so keep an eye on the texture.
  12. Garnishing:
    • Fresh coriander leaves add a burst of color and freshness to the dish. Garnish just before serving.
  13. Serving:
    • Sabudana khichdi is best served hot. It tends to get thicker as it cools down, so adjust the consistency with a bit of water if reheating.
  14. Pairing:
    • Serve with plain yogurt, yogurt-based drinks like lassi, or even a side of coconut chutney for a contrasting taste.
  15. Practice:
    • Making the perfect sabudana khichdi might take a couple of tries to get the technique and timing right. Don’t be discouraged if the first attempt isn’t perfect.

Remember that these tips are meant to guide you, but cooking is also about personal preferences. Adjust the flavors and textures according to your taste and enjoy your delicious homemade Sabudana Khichdi!

sabudana khichidi

sabudana khichidi recipe

ridafoodhouse.com
Prep Time 20 minutes
Cook Time 5 minutes
socking time 4 hours
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 3 persions

Equipment

  • 1 cooking pan
  • 1 mixing boul
  • 2 spatula
  • 1 mixing boul or kitchen aid mixer

Ingredients
  

  • 1 cup Sabudana (tapioca pearls) 150 grams
  • 1/4 cup Peanuts
  • 2 mediam size potatoes
  • 1 or2 tbs greanchillys chopped
  • 1 or2 tbs curryleaves
  • 1/2 tbs cumin seeds
  • 2 tbs ghee or oil
  • water as required
  • rock salt or salt as required
  • 1 or 2 tbs coriander leaves
  • 1 tbs lemon juice

Instructions
 

Soaking Sabudana:

  • soak a sabudana 4 to 5 hours or over nightThe sabudana will absorb water and become soft

Roasting Peanuts:

  • dry roast the peanuts in a pan until they become crispy.once they are cool peel off the skin and corasly crush them

Preparing Potatoes:

  • peel and dice the potatoes into small cubes  You can parboil the potatoes for a few minutes to ensure they cook evenly in the khichdi.

cooking

  • Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
  • add chopped green chillies and curry leaves for flavour
  • add diced potatoes and cook until they become tender.
  • Add the soaked and drained sabudana to the pan. Stir gently to mix everything

Flavoring:

  • Sprinkle rock salt (or regular salt) as per taste.
  • Squeeze fresh lemon juice to add a tangy flavor.
  • Add the crushed roasted peanuts for crunchiness.

Mixing:

  • Gently mix all the ingredients in the pan, making sure the sabudana pearls don't stick together.
  • Cook for a few more minutes until the sabudana pearls turn translucent, indicating they are cooked.

Garnishing:

  • Garnish the khichdi with freshly chopped coriander leaves for a burst of freshness.

Serving:

  • Sabudana khichdi is often served hot and is accompanied by plain yogurt or a yogurt-based drink called "lassi.

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