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Sabudana Khichdi

7 Apr

Sabudana Khichdi

Sabudana Khichdi is a Maharashtrian dish made of sago / saggu biyyam. In sabudana khichdi, sago is soaked for few hours and dried till the pearls are seperate. They are then briefly cooked along with potato and roasted peanuts after being tempered. Sabudana khichdi is most enjoyed as a breakfast or as a snack and is suitable as a fasting dish. Sabudana Khichdi should be soft and fluffy.
Makes: 2 servings


Sago 1 cup
Potato 1 small
Raw Peanuts 1/4 cup
Green Chile 3
Cumin Seeds 1 tsp
Lemon 1
Salt to taste
Oil / Ghee 1 tsp
Curry Leaves 5
Cilantro few sprigs

Method of preparation:

Wash sabudana under water for few times and soak them in water for around an hour.
Drain the water and carefully spread the soaked sago on a kitchen towel and leave it for few hours till the sago pearls are moist and separate and don’t stick to each other.

Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak them in water.

Roast peanuts on medium – low flame until they change color.
Cool and coarsely grind the roasted peanuts with the help of a pestle.

Heat oil in a pan, add cumin seeds, curry leaves and green chiles.
When cumin seeds starts to change color, add chopped potato and salt.
Cook covered on medium flame until potato turns soft but not mushy.
Uncover, stir in sago pearls, crushed peanuts and sufficient salt.
Mix carefully and cook for 3 – 5 minutes until sago pearls change color.
Squeeze half a lemon on hot sabudana khichdi and garnish with chopped cilantro.
Serve sabudana khichdi with butter milk.
Notes: Make sure to dry the sabudana after soaking to avoid getting mashed up in the khichdi.

Suggestions: Sabudana khichdi is little grainy – soak sago for longer next time.
Sabudana khichdi is mushy – reduce the soaking time and increase the drying time.
Variations: Sabudana khichdi is quite simple but varies in the ingredients that go into it. Some like to add little bit of scraped coconut and red chile powder at end. Some use black salt completely during fasting. Some like to add mustard, asafoetida to the tempering.
Other Names: Usal, sago khichdi, saggu biyyam upma, sabudana kichidi.