Sabudana (sago) khichdi

The go to meal in our family for any sort of fasting. While fasting and food don’t usually go together, this makes for a really awesome breakfast/ snack on any other day as well. It do adds variety to your weekly cooking menu as well. Here it goes..

Ingredients

  • Sago (sabudana) – 1 cups
  • Potato – 1 medium (boiled and cut into small pieces)
  • Peanuts – ¼ cup (roasted)
  • Mustard seeds – 1 teaspoon
  • Curry leaves – 8-10
  • Green chili – 2-3 (finely chopped)
  • Dried red chili – 2 (cut into half)
  • Lemon zest – 2 teaspoons
  • Coriander leaves – 3-4 teaspoons (finely chopped)
  • Oil – 3 tablespoons
  • Salt to taste

Preparation

  • Rinse the sago a couple of times in running water until all the starch is washed away. Then, soak it in water overnight. Make sure the water level is 1 to 1.5 inches above the sago (To check if the sago has become soft or not, it should easily get mashed on pressing it between fingers)
  • Use a strainer to strain it well. Make sure there is no extra water left in the sago.
  • Heat 3 tablespoons oil or ghee in a heavy kadai or pan.
  • Once hot, add mustard seeds and let them crackle. Then add chopped green chilies and curry leaves along with dried red chilies
  • Lower the flame to medium and let them cook for 5-10 seconds. Now, add the roasted peanuts to the pan. You can crush the peanuts too before adding (your choice, I like it as it is) (To roast peanuts – Heat a kadai or a frying pan. Add ¼ cup peanuts. Keep flame to medium-low and keep stirring. Roast till the peanuts become crunchy. Should be roughly 5-7 minutes.  Keep these aside)
  • Saute for another 10-15 seconds and add potato (you can use raw potato too and then shallow fry it in this mixture- would need a little more oil for that). Mix and saute for a minute on medium-low flame.
  • Now add the soaked sago pearls to the pan. Saute it on a low flame, stirring continuously for about 5 to 6 minutes.
  • Switch off the flame. Do not overcook as the sago can become sticky and lumpy. Your cue to turning off the flame is when it starts to turn translucent.
  • Add 2 teaspoon of lemon zest (very important) and fresh coriander for garnishing (you can also garnish with some grated fresh coconut)

You are all set for your super yum meal. Do try it out guys and let me know your feedback. Hope you like it.

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