Sabudana Khichdi - Tapioca Pearl Stir-Fry
This popular Sabudana Khichdi is made with sago pearls, potatoes, peanuts and some seasonings. It is prepared during Indian fasting seasons like Navratri.
Recipe Source Link:https://www.mygingergarlickitchen.com/sabudana-khichdi/
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Prep Time = 10 minutes
Cook Time = 15 minutes
Total Time = 25 minutes
Category = Snack
Cuisine = Indian
Serves = 4
Nutrition Info = 485 calories
Serving Size = 1 bowl
» For Sabudana Khichdi:
- 1 cup sabudana (sago/tapioca pearls)
- 2 medium-sized boiled, peeled, and cubed potatoes (aloo)
- 3 tablespoons oil or ghee
- 1 teaspoon cumin seeds (jeera)
- 3 green chilies (hari mirch) chopped
- Salt to taste (I used a combination of rock salt and black salt)
- 3 tablespoons roasted peanuts (moongfali), coarsely powdered
- 2 tablespoons roasted peanuts (moongfali), whole
- 2 teaspoon lemon juice (neembu ka ras)
- 2 tsp sugar (pisi hui shakkar), optional
» How to soak sabudana:
- Add 1 cup sabunda (tapioca/sago pearls) to a large mixing bowl.
- Rinse sabudana well under running water until you get rid of all the starch.
- Add 3-4 cups of water to the bowl.
- Cover the bowl and set aside for 3 hours.
- After 3 hours drain off 95% percent of the water and partially cover the bowl.
- Set aside for 1-2 hours or until sabudana is soft.
» How to Make Sabudana Khichdi:
- Heat 3 tablespoons oil in a broad non-stick pan over medium-low heat.
- Once the oil is hot, add cumin seeds to it.
- Sauté for few seconds or until browned.
- Add chopped green chilies to it, and saute for 3 minutes.
- Now add boiled, peeled, and cubed potatoes to it and saute for 3-4 minutes. (You can also use raw potatoes.)
- Add roasted and coarsely powdered peanuts and roasted whole peanuts to it. Sauté for 2 minutes.
- Now add soaked sabudana, salt, and ground black pepper.
- Stir everything well to combine.
- Cover the pan with a lid and cook for 2-3 minutes or until sabudana is translucent. (Do not overcook)
- Add lemon juice, powdered sugar, and mix everything well.
- Stir lightly and cook for 1 minute and turn off the heat.
- Turn off the heat and add coriander leaves.
- Serve sabudana khichdi hot with chilled yogurt and hot tea.
- You can replace boiled potatoes with raw potatoes.
- Adding sugar is optional, so if you don't like sweetness in khichdi, then you can surely skip it.
- Feel free to add red chili powder, if you wish.
- Don't overcook sabudana pearls, otherwise, it would turn lumpy.
- To check is sabudana is soaked, press a soaked sago pearl between your thumb and indexed finger, if it smashes up and turns floury, that means sabudana is softened and soaked properly. If sabudana is hard from the center then it requires more soaking. Add 1-2 tablespoons of water and soak for 1 more hour.