Sabudana khichadi is an Indian dish made from soaked Sabudana pearls (pearl tapioca). It is typically prepared in parts of Western India such as Gujarat, Madhya Pradesh, Rajasthan and Maharashtra. In major towns like Mumbai, Pune, Indore, Bhopal and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a fast during Shivratri, Navratri, or a similar Hindu religious occasion. Eaten as a breakfast or snack in most parts of Western India, this dish is easy to prepare and tasty.
Pearl tapioca (Sabudana) is soaked for a while for it to absorb water. Once they become moist, sago pearls are fried with cumin seeds, salt, green chillies and other optional ingredients such as fried peanuts. It is usually garnished with cilantro. Though this dish is an easy one, a lot of people are not confident about making Sabudana Khichdi. This is generally because they are not confident about the time and water required to soak the sabudana. Soaking the sago pearls is the most important step in making a bowl of perfect sabudana khichdi. Follow this recipe to get perfect results!
This time I made it in my new Waxonware pan. It is non-stick and the tapioca did not stick to the base at all. Easy to use and clean, this one comes with a lid that has a small hole for all the steam to escape. The high walls made stirring the khichdi really easy without spilling anything. I cannot wait to try this pan for my soups and stews! Get yours here.
Tapioca pearls/ sabudana 1 cup
Peanuts 1/4 cup
Boiled potato, diced 1/2 cup
Crushed peanuts 4 tbsp
Ginger, Green Chilli paste 3 tbsp
Curry leaves 2-3
Cumin seeds 1 tsp, Green Chilli 1-2
Salt, Sugar 2 tsp, Lime Juice 1 tbsp
Oil 3 tbsp
Soak tapioca in 1/4 cup water for about an hour. After an hour, separate out the pearls in a plate. Let them dry.
In a skillet saute peanuts in about 2 tbsp. oil. Once they are brown, add cumin seeds, curry leaves and slit green chilli. Now add the ginger chilli paste and boiled potatoes and mix well. Let it cook for a couple of minutes, then toss in the tapioca pearls, crushed peanuts, salt, sugar and lime juice. Mix well and cook for about ten minutes on medium flame. Stir the Khichdi after every 3-4 minutes to ensure it does not stick to the base.
After ten minutes, check if the sabudana are cooked. Check for salt and lime and add more if required. Garnish with cilantro and serve as a breakfast or a snack. Generally this dish is enjoyed with yogurt and green cilantro chutney.