Sabudana Khichdi | How to make Sabudana Khichdi

By Sudha Sridhar  |  11th Oct 2016  |  
5 from 1 review Rate It!
  • Sabudana Khichdi , How to make Sabudana Khichdi
Sabudana Khichdi by Sudha Sridhar
  • Prep Time

    6

    Hours
  • Cook Time

    20

    mins
  • Serves

    2

    People

46

1

About Sabudana Khichdi Recipe

A traditional Maharastrian recipe handed down by a dear friend's mother, an amazing cook.

Sabudana Khichdi is a delicious dish which is enjoyed by the people of every age group. The recipe by Sudha Sridhar teaches how to make Sabudana Khichdi step by step in detail. This makes it easy to cook Sabudana Khichdi in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Sabudana Khichdi at home. This amazing and mouthwatering Sabudana Khichdi takes 360 minutes for the preparation and 20 minutes for cooking. The aroma of this Sabudana Khichdi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sabudana Khichdi is a good option for you. The flavour of Sabudana Khichdi is palatable and you will enjoy each and every bite of this. Try this Sabudana Khichdi and impress your family and friends.

Sabudana Khichdi

Ingredients to make Sabudana Khichdi

  • sabudana ( Sago ) - 1 cup
  • Roasted groundnuts - 3-4 tbsp
  • Boiled potato - 1 medium sized
  • green chillies - 2
  • cumin ( Jeera ) - 1/2 tsp
  • asafoetida powder ( Heeng ) - 1/2 tsp
  • sugar - 1/2 tsp
  • olive oil - 2 tbsp
  • ghee - 1/2 tsp
  • salt to taste

How to make Sabudana Khichdi

  1. Wash the sago ( sabudana ) twice or thrice in running water to remove excess starch.
  2. Soak the washed sabudana in just enough water to cover it for at least 6 hrs.
  3. Dice the potato and green chillies and keep them aside.
  4. In a wok pour the olive oil and add the cumin seeds when the oil gets warm.
  5. Once the cumin seeds splutter, add asafoetida powder, diced green chillies and diced potatoes.
  6. Saute this for a couple of minutes.
  7. Add the soaked sabudana which now should have absorbed all the water and become plump but not sticky.
  8. Saute till the white sabudana starts to appear glass-like which is about 3-5 minutes.
  9. Add salt and mix thoroughly.
  10. Coarsely grind the roasted groundnuts and sugar.
  11. Add the groundnut mix to the sabudana and mix thoroughly with a light hand so as not to mash the sabudana.
  12. Take it off the flame and add the ghee.
  13. Serve warm.

My Tip:

Traditionally it is made completely in ghee as ghee is considered to be very pure. During a fast one aims to eat food that is fresh, pure and fit for the gods as it is mostly offered to God before being eaten. But with most of us counting calories olive oil is a good substitute.

Reviews for Sabudana Khichdi (1)

Evelyn Shilpa2 years ago

yummy navratri dish!
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