Sabudana khichadi is a very very common recipe made in every Maharashtrian home during fast. In Girgaon, we use to relish Prakash's khichadi and sabudana wada and piyush during Sankashti chaturthi, our sole monthly fast. There are many ways of making sabudana khichadi, some people add red chilly powder to make it red in colour, while some people add too much sugar to make it sweet. On one of the occasions (Chaitra Haldi Kunku), we added fried potato cubes and fried cashews to khichadi to make it "Shahi" and got compliments from everyone.
Sabudana khichadi is served with dahi in some restaurants, however it spoils its original taste. So I would suggest to have it as it is.
Here is the receipe of regular Sabudana Khichadi.
Ingredients :
1 cup sabudana (Sago)
1/2 cup roasted peanuts crush
1 potato chopped in small cubes
OR 1 boiled potato cut in small cubes
3-4 green chillies
1/2 inch ginger
1 tbspn ghee
1/2 tspn cumin seeds
1/2 lemon juice
1 tspn sugar
Salt to taste
Fresh grated coconut for garnishing
Preparation :
Take Sabudana in a vessel
Wash it for 3-4 minutes in water
Remove the excess water from sabudana
Soak it overnight.
After soaking, add peanuts crush, salt and sugar to the sabudana
Make fine ginger-chilly paste and add it to the soaked sabudana
Mix all the ingredients and keep it aside.
Heat ghee in a pan
Add cumin seeds to heated ghee
Now add potato cubes to the ghee
Cover the lid of pan to allow cooking of potatoes
After 7-8 minutes remove the lid and
(If boiled potato is used, then saute for few minutes)
Add the sabudana mixture to the pan
Stir the mixture in intervals
Turn off the flame when sabudana becomes transparent
Finally add lemon juice and
Garnish it with freshly grated coconut.
Notes :
1. Ensure that while soaking sabudana, the level of water should not be more than the level of sabudana, because that may make Khichadi sticky. The level of water should be little less than the level of soaked sabudana.
2. The potato cubes should be kept in water. This prevents the change of cut cubes into brown/black.
Stepwise Pictures :
Sabudana khichadi is served with dahi in some restaurants, however it spoils its original taste. So I would suggest to have it as it is.
Here is the receipe of regular Sabudana Khichadi.
1 cup sabudana (Sago)
1/2 cup roasted peanuts crush
1 potato chopped in small cubes
OR 1 boiled potato cut in small cubes
3-4 green chillies
1/2 inch ginger
1 tbspn ghee
1/2 tspn cumin seeds
1/2 lemon juice
1 tspn sugar
Salt to taste
Fresh grated coconut for garnishing
Preparation :
Take Sabudana in a vessel
Wash it for 3-4 minutes in water
Remove the excess water from sabudana
Soak it overnight.
After soaking, add peanuts crush, salt and sugar to the sabudana
Make fine ginger-chilly paste and add it to the soaked sabudana
Mix all the ingredients and keep it aside.
Heat ghee in a pan
Add cumin seeds to heated ghee
Now add potato cubes to the ghee
Cover the lid of pan to allow cooking of potatoes
After 7-8 minutes remove the lid and
(If boiled potato is used, then saute for few minutes)
Add the sabudana mixture to the pan
Stir the mixture in intervals
Turn off the flame when sabudana becomes transparent
Finally add lemon juice and
Garnish it with freshly grated coconut.
Notes :
1. Ensure that while soaking sabudana, the level of water should not be more than the level of sabudana, because that may make Khichadi sticky. The level of water should be little less than the level of soaked sabudana.
2. The potato cubes should be kept in water. This prevents the change of cut cubes into brown/black.
Stepwise Pictures :
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