How to Make Sabudana Khichdi Recipe

Sabudana Khichdi is a popular and delightful Indian dish made from tapioca pearls. This dish is a staple during fasting periods in India, especially during festivals like Navratri. It is not just a fasting food; many people relish it as a wholesome breakfast or a light meal.

1. Sabudana (Tapioca Pearls): The key ingredient, Sabudana, is soaked before cooking to achieve the perfect texture. Soaking it for a few hours or overnight ensures that the pearls absorb water and become soft.

2. Potatoes: Boiled and diced potatoes add a hearty texture to the khichdi. They complement the Sabudana and enhance the overall taste.

3. Peanuts: Roasted peanuts provide a crunchy element to the dish. They are usually coarsely crushed and sprinkled over the khichdi.

4. Green Chilies: For a hint of spiciness, green chillies are finely chopped and added. The level of spiciness can be adjusted according to personal preference.

5. Cumin Seeds: Cumin seeds are tempered in oil to infuse their warm and earthy flavour into the khichdi.

6. Curry Leaves: Curry leaves contribute a distinct aroma and flavour, enhancing the overall appeal of the dish.

7. Lemon Juice: Freshly squeezed lemon juice adds a zesty and tangy touch, balancing the flavours.

8. Coriander Leaves: Fresh coriander leaves, finely chopped, are sprinkled on top to give a burst of freshness and colour.

- Rinse the Sabudana under cold water until the water runs clear.

- Soak the Sabudana in water for at least 4-6 hours or overnight.

- Ensure that the Sabudana is moist but not mushy after soaking.

1. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped green chillies and curry leaves.

2. Add boiled and diced potatoes to the pan, sautéing until they turn golden brown.

3. Incorporate the soaked sabudana and mix well.

4. Season the mixture with salt and cook on low heat, stirring gently to avoid sticking.

5. Add coarsely crushed roasted peanuts, stirring continuously.

6. Finish by squeezing fresh lemon juice over the khichdi and garnishing with chopped coriander leaves.

1. Soaking Time: Ensure that the Sabudana is soaked adequately to achieve the desired texture. It should be soft but not mushy.

2. Potato Size: Dice the boiled potatoes into small cubes for even distribution throughout the khichdi.

3. Oil Temperature: Keep the flame on low while cooking to prevent the Sabudana from becoming sticky.

4. Peanuts Crunch: Roast the peanuts until they are crunchy. The coarse texture adds a delightful crunch to the khichdi.

5. Personalization: Customize the spice level according to your taste preferences by adjusting the number of green chillies.

In conclusion, Sabudana Khichdi is not only a fasting favourite but a versatile and flavorful dish enjoyed by many. With the right balance of ingredients and a few handy tips, you can easily recreate this culinary delight at home. So, whether you're observing a fast or simply craving a tasty meal, Sabudana Khichdi is a must-try for its simplicity and deliciousness.