Easy LunchBox Series. · No Need of Onions!!! · Snacks & Tiffin Items

Delicious Sabudana Khichdi (Sago cooked to perfection flavoured with chilli-peanut powder.)

Delicious Sabudana Khichdi
Delicious Sabudana Khichdi

The first time ever that I ever had Sabudana Khichdi, was when my good friend L, made it. I was so completely love with the dish…She makes it so delectable taking time to soak it to a particular consistency, sauteing it in spices, with little pieces of potatoes peeking here and there and flavours it with a flourish with roasted ground powder of red chilli and peanuts. It was unimaginably delicious…The next time around, whenever she would make it, she would reserve a small portion for me, to partake and enjoy. Sabudana Khichdi is a pretty tricky proposition …It matters how you soak the sabudana and one should not soak for too long, or in too much water that all you get is starchy mush, or on the other hand, a little less water and it would roll off like balls of mercury away from  your palm.

Here I am posting my tried and tested method of making this amazing khichdi. It`s almost comfort food for me now. On a cold night, we would love to snuggle up to watch a great movie, eating cups of steaming  hot khichdi….

INGREDIENTS:

1 pound of Sabudana.

1 cup of raw peanuts.

5-6 red chillis

3 Medium potatoes cut in to big cubes.

2 spoons of jeera.

5 green chillis slit vertically

Curry Leaves

Salt to taste.

A pinch of turmeric.

PREPARATION:

  • Depending on the time you have to prepare, first toss the sabudana in to a collander and wash it under the tap. Allow it to drain but keep the collander closed so that the moisture is retained. If you feel that the sabudana is getting too dry, go ahead and sprinkle a few drops pf water so it stays moist. Keep it this way for 3 hours at least.  Just before cooking add 1 1/2 spoons of salt to the sabudana as it soaks up the salt really well.
  • Pop the cubed potatoes with a sprinkle of salt, in to a microwave safe glass bowl and cook it with water for 5 mins. Drain all the water after its cooked and let it stay. It will finish cooking in the khichdi.
  • Take a dry kadai and dry roast the peanuts first and then add the red chillis. Keep the flame on medium low and roast so that this unhurried method, enhances the flavour of the peanuts.
  • Grind the roasted peanuts and red chillis together to a near fine powder in a mixer and store it in a container sealed with cling film. This forms the sole “masala” for the khichdi. Make this powder ahead, so it can be used whenever you want to make this khichdi.
  • In a kadai, add a spoon of ghee and a spoon of oil and when it begins to smoke, toss the jeera, slit green chillis and the curry leaves.
Spluttering Jeera and Chillis...
Spluttering Jeera and Chillis...
  • In a few minutes, toss in the cooked potatoes which already has the salt in it and a pinch of turmeric. Saute it for a couple of minutes before adding the sabudana.
  • At this stage its important that the gas stays at medium low. The sabudana needs to cook in a uniform flame, in steam. So try to use a vessel thats not too high. Keep stirring every 4 minutes or so and keep covered.
  • Take care that the sabudana doesnt form clumps. Use a wodden spatula and keep seperating and stirring them every once in a while. At any point if you feel that the khichdi looks dry sprinkle a few drops of water.
  • It should take approximately 20 minutes to slow cook in steam. Now add 4-5 spoons of the  peanut-chilli powder. If you feel that its too dry, add a spoon of ghee as this enhances the overall flavour.
  • Garnish with chopped cilantro and a spoon of coconut. Squeeze fresh lemon juice  as garnish.
  • Keep closed until its time to serve. Best eaten HOT!!!

NOTES:

  1. Sabudana is something that is not at all standardised  in its performance, in my opinion. Every brand reacts ever so differently.
  2. My opinion would be to try this whole thing in a quantity of say 1/2 cup.  The spices are also completely left to the individual`s opinion. Try it once and then you can benchmark the spice and salt levels that work for you.

Bon Appetit!!!

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28 thoughts on “Delicious Sabudana Khichdi (Sago cooked to perfection flavoured with chilli-peanut powder.)

  1. Looks yummy. Agree with the soaking part. Liked the seasonings. I usually powder peanuts coarsely. Here you have powdered along with red chilly. I am sure it must have added to the taste. Shall try this way next time.

  2. Thanx shoba for the khichadi reciepe . Cant wait to try it ,maybe tonight .Keeping my fingers crossed !!!!
    Karisma

  3. Shoba, I made this today and was totally delicious. I am glad there is no lemon in this, my friend gave it with lemon and I did not like it all. Today I made this for another friend, and she loved it

  4. Hi Shobha

    I was just loooking out for the correct recipe since long time and got the right one from u. I prepared it and it came out really good. I passed it on to my frnd frm Milwaukee. She also got it out perfectly. Thx from both of us.

    Anu

  5. Hi Shoba,

    The khichadi looks very yummy… But i have one little problem. My hubby is not a great fan of peanuts. Can we leave out the peanuts? would it taste as good or is there an alternate masala that i can use?

    Thanks
    LSom

  6. tomorrow i am planning to try it out and take it to office, will update as soon as i get an update from Ravi also my friend nirmala & others.

  7. Hi!

    Sabudana Khichdi is a delicacy typically eaten when one is fasting, say on Thursdays or Mondays. In that case, one doesn’t add turmeric. My sister-in-law prepares khichdi with turmeric and it turns out to be scrumptious!

    Shobha, I loved your idea of peanut and chili powder. Sounds great! Will try this tonight!!

    Thanks!

  8. Hi Shoba,

    In the tempering (pic) I can see mustard, but you never mentioned that!??

    I am gonna try and write back.

    Thanks,
    G

  9. Hello g,

    Mustard is very optional….You can use it or not thats completely up to you….Go by your tastes!!!

    Shobha

  10. We also use Coriander leaves instead of curry leaves. The sabudana that is available in Chinese stores (Topico Perle, Sago brand small pearls size) are very good. You just need to soak them a couple of minutes and drain the water.

  11. Sabudana khichadi is a very popular Maharashtrian dish consumed mostly on fasting days. One of excellent accompaniments is Upavas kadi. Unlike usual kadi it is prepared with groundnut powder, clove, green chillies & buttermilk

    Hot Kichadi Kadi on a fasting day makes everyone opt for fasting instead of daily fare 🙂

  12. ive always been an average cook, unlike my mom who maes restuarant quality food.

    but his recipe even impressed her…

    i have no red chillies so slighty roasted red chilly powder, that did the trick

    also used mustard seeds….and wow….i think this recipe is going to be a staple at my house now.

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