This is one of my favorite breakfast recipes. Mom/Granny usually made this during their fasting days and I eagerly looked forward to it. Khichdi with yogurt is my favorite combination. I absolutely love it. have you tried this? If not, do give this a try and let me know your thoughts in the comments.
Every Fast in Indian culture have different rituals and norms. Some allow the use of curry and coriander leaves, some don't. Some even add turmeric powder and asafoetida(hing) to khichdi. Mom usually skipped adding any of these and kept it to the basics like ghee, cumin seeds, green chillies, potatoes, roasted peanuts, soaked sabudana, salt and lemon juice. I follow her exact recipe just add some coriander leaves (for non fasting days).
Its a very simple recipe with handful of ingredients but its not as easy as it looks or sounds. Reason being, sabudana is starchy in nature and hence has a tendency to turn sticky and gooey when over soaked/overcooked. Quality of Sabudana can also makes a big difference. But my recipe below is good for most varieties of sabudanas. If you don't follow the procedure accurately you could land up making khichdi that is sticky and gooey, although that would still taste good, Dont we all want to eat something that is both tasty and presentable? Hence here is my full proof recipe for that perfect non-sticky Sabudana Khichdi.
Now to the recipe...
Ingredients: (Serves 2-4)
1-2 tbsp oil/Ghee (Indian clarified butter)
1 tsp cumin seeds (zeera)
2-3 green chilli finely chopped (or to taste)
1 small potato peeled and cut in cubes
1 cup Sabudana (Sago/Tapioca pearls)
1/4 cup roasted peanuts (skin removed and coarsely ground to powder) (See notes)
1 tbsp sugar (or to taste)
salt to taste
1-2 tbsp lemon juice (or to taste)
some finely chopped coriander leaves (optional)
Wash the sabudana in water till water runs almost clear and soak them in water for 30 mins to 1 hour. Drain the water completely, cover and refrigerate the sabudana overnight or atleast for 4-5 hours. In the morning, fluff the sabudana pearls using a fork. This helps in giving the perfect texture to these pearls. In the mean while, coarsely crush the roasted peanuts in a mixer/blender and add this along with salt and sugar to the sabudana. Mix well. Keep aside.
In a vessel heat oil/ghee and once hot add the cumin seeds. Once they start sizzling, add green chilli and the potatoes. Mix well and cover and cook for 5-7 mins (or until cooked) stirring intermittently to avoid the potatoes from sticking. Once the potatoes are done add this sabudana peanut powder mixture to the potatoes. Mix well. Cover and cook for 5-7 mins stirring intermittently. When the sabudana pearls go from white to transparent you know your khichdi is ready. Last but no the least add lemon juice and coriander leaves and give it a final mix.
- To roast the peanuts, heat a griddle on medium low and add the peanuts and keep stirring intermittently until they are slight golden and crisp. I have used peanuts with skin on, so once they cooled peel the skin off (its easier to do so after roasting). Store them in an airtight container.
- Depending on quality of Sabudana the soaking time varies, but I have observed that process of soaking for 30 mins to an hour and then draining and refrigerating overnight works beautifully with most quality of Sabudana.
- If you don't have the time to refrigerate overnight at least do it for 2-3 hours.
- Sabudana cooks really fast, so don't overcook it or else it may turn sticky and gooey. You can tell sabudana is done when it turns from white to its transparent color.
- You can add curry leaves along with green chillies for additional flavor.
- I would recommend making this khichdi with Ghee (Indian clarified butter) as it really gives it a good flavor. But oil works too.
That's it, our perfectly tasty non sticky Sabudana Khichdi is ready, Serve it hot for breakfast/snack with your cuppa. Enjoy!!