Sabudana Khichdi Recipe with Refined Vegetable Oil

Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten-free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi. Instructions - 1 cup sabudana – sago or tapioca pearls, 150 grams - water as required, to soak sago - 2 potatoes – medium-sized - ½ cup roasted peanuts - 8 to 10 curry leaves – optional - 1 teaspoon grated ginger – optional - 1 green chili – chopped - 1 teaspoon cumin seeds - ¼ cup grated fresh coconut – optional - ½ to 1 teaspoon sugar or as required - ½ to 1 teaspoon lemon juice (optional) or as required - 3 tablespoons Purti vegetable oil - 1 to 2 tablespoons chopped coriander leaves – optional Preparation - Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours. - Next day drain the sabudana very well and keep it aside in a bowl. - Boil the potatoes and when warm peel and chop them. - In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder. - Mix the coarsely powdered peanuts, salt, and sugar with the drained sabudana. Making Sabudana Khichdi - Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned. - Now add the curry leaves and green chilies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped. - Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute. - Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes. - When the sabudana loses their opaqueness and starts becoming translucent they are cooked. - Don’t overcook as they might become lumpy and hard. - Switch off the flame and add lemon juice and chopped coriander leaves. Mix well. - While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top. - Serve sabudana ki khichdi hot or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients. Prep Time 20 mins Cook Time 5 mins Servings 3 persons