Experience the delightful flavors of Sabudana Khichdi, a simple yet delicious dish often savored during fasting days in India. This delectable preparation features soaked tapioca pearls, lovingly cooked with peanuts, potatoes, and a medley of aromatic spices. The recipe is thoughtfully crafted for easy preparation and offers ample room for customization, allowing you to incorporate your preferred vegetables and spices to suit your palate
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Ingredients
1 cup sabudana (tapioca pearls)
2 tbsp ghee or oil
1/2 cup peanuts
1 medium-sized potato, peeled and chopped into small pieces
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp grated ginger
2 green chillies, finely chopped
1/4 tsp turmeric powder
Salt, to taste
Fresh coriander leaves, chopped, for garnish
Directions
Rinse the sabudana pearls in a strainer and then soak them in enough water to cover them by an inch or two, overnight or for at least 4 hours.
The next day, drain the excess water from the sabudana and set it aside.
Heat the ghee or oil in a pan and add the peanuts. Roast them until they turn golden brown, and then remove them from the pan and set them aside.
In the same pan, add the cumin seeds and mustard seeds. Once they start to crackle, add the grated ginger, green chillies, and chopped potatoes. Sauté the potatoes until they are cooked through.
Add the turmeric powder and salt to the pan, and then add the drained sabudana pearls. Mix everything together gently, making sure not to break the pearls.
Cook the mixture over medium heat, stirring occasionally, until the sabudana pearls turn translucent and start to become slightly crispy, which should take about 5-7 minutes.
Add the roasted peanuts to the pan and mix everything together. Cook for another 2-3 minutes until the peanuts are heated through.
Garnish with chopped coriander leaves and serve hot.
Quick Notes
Soak the sabudana pearls properly: Make sure to soak the tapioca pearls overnight or for at least 4 hours. Drain any excess water before cooking to avoid a mushy texture.
Roast the peanuts: Roasting the peanuts brings out their nutty flavor and adds a nice crunch to the dish.
Use the right amount of water: Sabudana khichdi should be slightly dry, not watery. Use only a small amount of water while cooking, and add more if needed.
Don’t overcook the sabudana: Overcooking can make the sabudana pearls mushy and sticky. Cook them just enough to turn translucent and slightly crispy.
Customize the dish to your liking: Sabudana khichdi is a versatile dish that can be customized to your liking. Add your favorite vegetables and spices to make it more flavorful.
So, if you’re looking for a delicious and healthy snack that’s easy to make, Sabudana Khichdi is the perfect choice. Just follow these simple tips, and you’ll have a tasty dish in no time!
