I had tasted this dish years back in my neighbour house and then my teacher friend Swati used get this to school and we used to enjoy it …..Once when we were discussing about sabudana and Seema told me that she tasted the best kichidi made by Sayli ( parent from my ex school but now a good friend ) and the sad part is I never had the confidence to try it at home as I was scared if it becomes mushy but the other day I wanted to surprise Seema so msged Sayli to reconfirm the recipe and got a shock that sabudana has to be soaked for 8 hours and told me to add 1 tbsp milk as makes the sabudana soft and also enhances the colour….
The wait was worth when I tasted it ….it was awesome and sis too enjoyed it best part was my niece Ridha didn’t allow us to eat and requested to make it again , made it the next day for her and packed it for school to share with friends
- Sabudana/Sago – 1 cup
- Chopped green chillies – 2 or 3
- Roasted peanuts (remove the skins and grind into coarse powder) – 1/2 cup
- Half Boiled potato – 1 ( cut into small pieces )
- Oil – 3 tbsp
- Clarified butter or ghee – 2 tbsp
- Cumin seeds – 3/4 tsp
- Milk -1 tbsp
- Sugar – 1/2 tsp
- Salt to taste
- Chopped coriander – 2 tbsp
- Grated coconut – 2 tbsp ( optional )
- Soak sabudana 6-7 hours before hand. First wash and rinse the sabudana and then soak them in enough water and 1 tbsp milk that all of it is submerged in the water.
- Heat oil and ghee in kadai or non-stick pan on medium high, add cumin seeds and green chillies, let them fry for 1 min and then add the boiled and diced potato. Reduce the flame to medium low and let the potatoes turn crispy golden brown.
- Add the sabudana, mix well, for a minute so that everything is mixed well. Sprinkle salt and sugar , close with a lid and let it cook for 10 mins in low flame .Check for salt and lastly add peanut powder, mix well and let it cook for another minute.Sprinkle coriander leaves and grated coconut , Close the lid and remove from stove.
- Serve hot
Few tips for a pearly sabudana khichdi:
Soak them at least 6-7 hours before hand. If you want to make it for breakfast, you can soak overnight, if want to make it as an evening snack, soak in the morning by 11 am
Soak it in enough water to cover the sabudana, do not add more water, or else you will end up with a mushy khichdi. So the rule of thumb is just enough water so that all the sago is submerged in it.Adding milk makes them soft and enhances the colour
Use a little bit extra oil to make tasty kichidi
I took 15 minutes to make this dish