Sabudana Khichdi is a delectable and wholesome Indian dish made from tapioca pearls, often enjoyed during fasting periods or as a light yet satisfying meal.
Ingredients
- 1 cup sabudana (tapioca pearls)
- 1 medium potato, peeled and diced
- 1/4 cup roasted peanuts, coarsely ground
- 1-2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 8-10 curry leaves
- 1 tablespoon ghee (clarified butter) or oil
- 1 teaspoon sugar
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1 tablespoon lemon juice
- Optional: 1/4 cup grated coconut
Steps
1. Preparation of Sabudana: Start by rinsing the sabudana under cold water until the water runs clear. Soak the sabudana in enough water to cover it by about an inch. Let it soak for 3-4 hours or overnight. Once soaked, drain any excess water. The sabudana should be soft and slightly sticky but not mushy.
2. Cooking the Potatoes: Heat ghee or oil in a pan over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter. Toss in the curry leaves and green chilies, and sauté for a minute until fragrant. Add the diced potatoes and cook until they are tender and lightly golden brown. Season with salt and a pinch of sugar to enhance the flavors.
3. Combining Ingredients: Add the soaked sabudana to the pan with the cooked potatoes. Mix thoroughly to combine the ingredients. Cook over low heat, stirring occasionally, until the sabudana becomes translucent and tender, about 5-7 minutes. Add the ground peanuts and mix well. Adjust seasoning with salt and sugar if needed.
4. Final Touches: Once the sabudana is cooked, remove from heat. Stir in the lemon juice and garnish with chopped coriander leaves. If using, sprinkle grated coconut on top for added texture and flavor. Serve hot for a delicious meal or snack.
Tips for Variation
- Add Vegetables: For a more nutritious version, include vegetables like peas, carrots, or bell peppers. Dice them finely and cook them along with the potatoes.
- Spice It Up: Increase the spice level by adding red chili powder or garam masala. Adjust according to your heat preference.
- Herb Infusion: Experiment with fresh herbs like mint or parsley for a refreshing twist.
- Tangy Flavor: Add a few tamarind pulp drops or a splash of yogurt to give the Khichdi a tangy flavor.
- Crunch Factor: For extra crunch, top the Khichdi with roasted cashews or almonds just before serving.
Macros
- Calories: 270
- Protein: 7g
- Carbohydrates: 42g
- Fat: 8g
- Fiber: 3g
Frequently Asked Questions
- Can I use sago instead of sabudana?
- Yes, you can use sago instead of sabudana, but ensure it’s soaked properly as it may have a different texture.
- Can I prepare Sabudana Khichdi in advance?
- While Sabudana Khichdi is best enjoyed fresh, you can prepare it a few hours in advance. Reheat gently before serving.
- Is Sabudana Khichdi suitable for a vegan diet?
- To make it vegan, use oil instead of ghee. The rest of the ingredients are typically plant-based.
- How can I make the Khichdi spicier?
- Add more green chilies or a pinch of red chili powder to enhance the heat. Adjust to your taste preference.
Sabudana Khichdi: A Perfect Blend of Crunch and Spice
Ingredients
- 1 cup sabudana tapioca pearls
- 1 medium potato peeled and diced
- ¼ cup roasted peanuts coarsely ground
- 1-2 green chilies finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 8-10 curry leaves
- 1 tablespoon ghee clarified butter or oil
- 1 teaspoon sugar
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
- 1 tablespoon lemon juice
- Optional: 1/4 cup grated coconut
Instructions
- Preparation of Sabudana: Start by rinsing the sabudana under cold water until the water runs clear. Soak the sabudana in enough water to cover it by about an inch. Let it soak for 3-4 hours or overnight. Once soaked, drain any excess water. The sabudana should be soft and slightly sticky but not mushy.
- Cooking the Potatoes: Heat ghee or oil in a pan over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter. Toss in the curry leaves and green chilies, and sauté for a minute until fragrant. Add the diced potatoes and cook until they are tender and lightly golden brown. Season with salt and a pinch of sugar to enhance the flavors.
- Combining Ingredients: Add the soaked sabudana to the pan with the cooked potatoes. Mix thoroughly to combine the ingredients. Cook over low heat, stirring occasionally, until the sabudana becomes translucent and tender, about 5-7 minutes. Add the ground peanuts and mix well. Adjust seasoning with salt and sugar if needed.
- Final Touches: Once the sabudana is cooked, remove from heat. Stir in the lemon juice and garnish with chopped coriander leaves. If using, sprinkle grated coconut on top for added texture and flavor. Serve hot for a delicious meal or snack.