Sabudana Khichdi Recipe | How to make Sabudana Khichdi
Sago (Sabudana) Khichadi is usually made in fasts. Today we will prepare Sago Khichadi, that you and your family members can eat in your fasting days.
If you are specifically making it for fasts, then you should use saindha salt. Sago is available in the market in two qualities. One is big grains and the other is small grains. If you are using big grains of sago, then you have to soak them for atleast 8 hours in the water. In foreign countries you can find sago in big Asian stores that might be available with the name of Tapioca.
Small grains of sago keep on sticking with each other, whereas the big grains gets easily separated. Even i m fond of khichadi made with big grains of sago rather than small grains. ut sometimes it is very difficult to find big grains of sago in near by stores.
इस रेसीपी को हिन्दी में पढिये - Sabudana Khichdi Recipe in Hindi
Ingredients for Sago (Sabudana) Khichdi Recipe
- Sago (Sabudana) - 100 gms.
- Oil and Ghee - 1.5 table spoon.
- Cumin seeds - 1/2 tea spoon.
- Green chilli - 2-3 (chopped)
- Peanuts - 1/2 small bowl.
- Paneer - 50 gms. (optional)
- Potato - 1 (medium sized)
- Black pepper - 1/4 tea spoon.
- Salt - according to the taste.
- Coconut - 1 table spoon (grated) (options)
- Coriander leaves - 1 table spoon.
Method - How to make Sago (Sabudana) Khichdi Recipe
Wash the sago and soak them for an hour in water. Once it gets soaked strain the excess water. Big grains of sago have to be soaked for 8 hours.
Peel and wash the potatoes and cut them into small cubes. Cut the paneer also into small cubes.
Take an pan and heat oil into it. Fry the potatoes cubes into the oil till they turn brown in colour. Take them out in a plate. Now put paneer cubes into the pan and fry them till they turn light brown in colour. Take them out from the pan and keep them in the same plate.
Crush the peanuts into powdered form. Do not crush it to make a fine powder.
Put cumin seeds and let it splutter. Then add green chilli and roast the masala well. Put peanut powder and roast it for an another minute. Now add sago, salt and black pepper into the masala and roast it for 2 minutes. Stir the masala well with the spoon so it mixes well. Pour 2 table spoon water and cook it on a medium flame for 7-8 minutes.
Open the lid and check whether the sago have become tender. If they are still hard, then you need to add some more water into the recipe. Pour 1 or 2 table spoon and cook it for another 4-5 minutes on medium flame. Add potato and paneer cubes to it and mix them well. Turn off the flame and take out the recipe in a serving bowl. Garnish the recipe with coriander leaves and grated coconut.
Your Sago Khichadi is ready. Serve it fresh and out.