Sabudana Khichdi/Sago Khichdi
Sabudana Khichdi or Sago Khichdi is the recipe for today. The name reminds me of the fond memories of having this Sabudana Khichdi in Shirdi a couple of years back. I remember eating this at the hotel we stayed and I should say I instantly fell in love with this dish. I am quite a big fan of north indian recipes more than the south indian ones and especially this Sabudana Khichdi and Poha stand top on my list. I have been trying to capture all my dinner and breakfast recipes and hence this is the second one for this week. You could also check out my previous recipe of Ragi Semiya which is super healthy and easy.
I end up making all these recipes for dinner 🙁 and hence no proper lighting to click the food. However, I made a little extra Sabudana Khichdi this time and saved it for the morning and hence clicked it in natural light 😉 I love this dish so much that I can have it twice a day. The best part about this recipe is it is very simple and hardly takes a few minutes to prepare. The only time needed is the soaking time of the Sabudana or Sago. Also, since this is a no onion no garlic recipe, it is perfectly suited for fasting days.
The success of this recipe depends on the type of sabudana used and the soaking process. There are two types of Sabudana available in the market: nylon Sago and the normal white ones. The nylon Sago is very small in size and also pale white in color. My mom makes Sago upma recipe with moong dal and nylon Sago. I will share that recipe very soon on the blog. However, the one used here is the normal sized Sago. I soak the Sago for around 3 to 4 hours with water upto the brim. Care needs to be taken to wash the sago well and remove the starch. Also, ensure the water is completely drained before adding this to the recipe.
Health Benefits of Sago or Sabudana ( Source: https://www.livestrong.com/article/282175-boba-milk-tea-nutrition/)
Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.
Preparation Method of Sabudana Khichdi:
Preparation Time: 4 hours
Cooking Time: 15 minutes
Cup used: 200 ml
Sabudana/Sago/Tapioca Pearls: 200 gm or around 1.75 cups
Peanuts: 3/4 cup
Green Chillies: 3
Salt: to taste
Oil: 2 to 3 tsp
Lemon juice: as required(optional)
Cumin Seeds/Jeera: 1 tsp
Curry Leaves: a few
1. Soak the sabudana in enough water for about 3 to 4 hours. The sabudana should be in a mashable state once soaking time is over. Wash the sabudana gently to remove starch without mashing. Drain the water completely and keep aside.
2. Roast peanuts and green chillies in little oil till the peanuts are well roasted and brown. Powder coarsely and keep aside.
3. Heat oil in a pan. Temper cumin seeds and curry leaves. Now add the drained sabudana and mix well carefully. When the sabudana starts turning transparent, add the peanut powder and required salt. Mix carefully. Add oil if required.
4. Leave for 2 minutes and switch off the stove.
5. Serve hot.
1. As already stated, the success of this recipe depends on the type of sabudana used and the soaking process. Ensure water is drained completely from sago before cooking.
2. You can add cooked potatoes as well to the recipe.
3. Green Chillies can also be added with curry leaves instead of making a paste along with peanuts.
4. Lemon juice or amchur powder can also be added for the tangy taste.