Sabudana Khichdi

Sabudana khichdi is prepared with sabudana (tapioca pearl or sago) soaked in buttermilk (it gives tangy flavour), which is cooked with roasted peanuts and boiled potatoes. The tempering of mustard/cumin seeds and curry leaves add to the authentic Indian flavor. Perfect for breakfast and good fasting meal option.

Sabudana Khichdi

Ingredients(3-4 servings)

• Tapioca Pearl (Sabudana/Sago) – 2 cups
• Roasted Peanuts – 1 cup(crushed)
• Boiled Potatoes – 2(cut into small cubes)
• Buttermilk – 1/2 cup
• Green chillies – 2(finely chopped)
• Mustard Seeds/Jeera – 1 tsp
• Curry Leaves – 8-10
• Red Chilli Powder – ½ tsp
• Coconut Powder – 3 tsp(optional)
• Coriander Leaves – 2 tbsp(finely chopped)
• Lemon Juice – 2 tsp
• Sendha Salt – to taste
• Oil – 1 tbsp

Method

1. Wash sabudana and soak it overnight  in buttermilk+water, just to cover the same.
2. Heat oil in a kadai, add mustard seeds/jeera, curry leaves and green chillies saute for 30 secs.
3. Add potatoes saute again for 1 minute.
4. Add sabudana, peanut, red chilli powder and salt.
5. Stir it gently (add water if needed) and cook covered for 7-8 minutes, till sabudana becomes little transparent.
6. Add lemon juice and mix well.
7. Garnish with coconut powder and coriander leaves.
8. Serve hot with curd.

NOTE:–

1. In place of buttermilk, water can also be added.
2. Normal salt can also be used.

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