Mini Sabudana Khichdi

Mini Sabudana Khichdi /Sago Khichdi is a dish made by stir frying soaked mini sabudana/sago or tapioca pearl along with potatoes and crushed peanuts. It uses very less spices and yet is full of flavors. Usually the sabudana khichdi is eaten during fasting/upwaas/vraat. It is gluten free and replace ghee with oil to make it vegan.

Course Breakfast, dinner, glutenfree, lunch, Main Dish, one meal dish, upwaas (fast)

Cuisine Indian

Keyword afterschoolsnack, breakfast, dinner, ekaadashi, janmashthami, lunch, lunchbox, navratri, onemealdish, peanut, picnic, potato, potluck, quickandeasy, sabudana, sago, upwaas, vraat

Prep Time 10

Cook Time 20

soaking time 5

Servings serving

Calories 440kcal

Equipment

bowl
pan
lid
spoon

Ingredients

250 g sago sabudana ( I have used mini sabudana/sago). It needs lees soaking time
1 potato chopped
1 cup powdered peanuts roast, remove skin and grind the peanuts
3 green chili or as per spice level needed, chopped
1 inch ginger grated
10 curry leaves
1 tbsp ghee clarified butter. To make it vegan use oil.
1 tsp cumin seeds
2 tsp sugar
1 tbsp lemon juice
2 tbsp coriander leaves washed and finely chopped
salt as per taste. Use sendha namak to make it for fasting/upwaas/vraat

Instructions

Wash the sabudana for 4-5 times till the water looks clear. Soak it in a flat vessel with just water filled on top. Excess water will make sabudana sticky while cooking. Cover and soak for 3-4 hours. (I have used mini sabudana and hence soaking time is less). The normal sabudana needs to soak overnight.
The water will be absorbed and sabudana will be soft and dry. (you can also put it in colander or strainer to remove excess water if any).
Heat the ghee /oil in a heavy bottom pan or a nonstick pan. Once the ghee/oil is heated, add cumin seeds. When the cumin seeds crackle add curry leaves and green chilies. Saute.
Add grated ginger and chopped potatoes.
Add salt and mix well. Cover the pan with lid and cook on medium heat for 7-8 minutes or till potatoes are soften. Stir in between.
Meanwhile take soaked sabudana in a bowl. Add crushed peanuts, sugar, salt and lemon juice. Mix well.
Once the potatoes are cooked, add the sabudana/sago mixture.
Mix well. Cover and cook for other 7-8 minutes on low heat.
Open the lid. Mix well and cook for another couple of minutes. (once the sabudana are translucent, it means they are cooked. If you cook more than it they will become mushy and sticky). Add chopped coriander and mix everything well. (I have not taken the pic after adding coriander).
Serve the sabudana khichdi /sago khichdi hot with yogurt, and cucumber or with tea.

Nutrition