Sabudana Khichdi

Sabudana is made of tapioca (kappa in Malayalam), so it is also call tapioca pearls.  It’s a famous dish for fasting days in Maharashtra & Gujarat.

This is a Khichdi which I make for breakfast. This recipe is not for fasting day as I use onion and sometimes a pod of garlic. We have it with curd but my mother use to sprinkle sugar on top and have. You can try both ways and enjoy.

 

Ingredient

Sabudana  - 1 cup

Potato – 2 (finely chopped)
Onion – 2 (finely chopped)
Green chili – 2 (finely chopped)
Jeera – 1 tsp
Roasted peanut powder – ½ cup
Coriander leafs – 1tbsp
Oil – 1tbsp
Salt – as per taste

Method

1.     Wash the sabudana with water only once and soak  it in ¼ cup water overnight.

2.      Heat oil in a large pan.

3.      Add jeera and all allow it to crackle.

4.      Add onion and green chilli. Saute till the onions become transparent.

5.      Now add the potato and mix well.  Cover and cook till the potato is cooked.

6.      It’s time to stir in the sabudana with a tablespoon of peanut powder and salt. Mix well.

7.      Cover the pan with a lid and simmer on low heat occasionally stirring for 5 to 10 min or until cooked.

8.      Now add the remaining peanut powder and coriander leafs, and mix nicely.

9.      Cover the pan and switch of the heat and let it rest for 5 min.

10.  Serve it with thick curd.

 

Important :

·         To check the readiness, sabudana would have changed its colour from white to translucent and will be soft.

·         The sabudana ball should be separate and not lumpy.

·         Keep stirring on frequent intervals, so that it does not stick to the pan.

·         If you feel the mixture are becoming lumpy, add a little peanut powder, it keeps the pearls separate.