VRAT SABUDANA KHICHDI | SAGO KHICHDI RECIPE

Sabudana khichdi is a dish which is simple to cook and delicious to eat. In many larger cities in Western regions, Sabudana Khichdi is popular as a street food that can be eaten at any time of the day. If you are making sabudana khichdi for fasting, this does not uses a lot of spices. Very few ingredients are used because many spices are prohibited during Navratri fasting.

Sabudana Khichdi is a no onion no garlic dish. As a result, it is frequently made when observing a “fast” during Hindu festivals like Maha Shivaratri, Janamashtmi, Ekadashi, Navratri etc. If making for Navratri, you can replace regular Salt with Sendha Namak.

How to make Sabudana Khichdi Non-Sticky

You need to soak sabudana minimum for 2-3 hours to make perfect no sticky khichdi. Another thing to help make you perfect non sticky sabudana khichdi is quantity of water in sabudana.

Rinse the sabudana until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana (Buy on Amazon).

INGREDIENTS OF SABUDANA KHICHDI 

·         2 Cup Sago

·         4 Tablespoon Coconut

·         5 Tablespoon Ghee

·         1 Bunch Curry Leaves

·         1 Tablespoon Cumin Seeds

·         Sendha Namak As Required

·         2 Medium Potato

·         8 Green Chilli

·         1 Tablespoon Lemon Juice

·         1/2 Cup Roasted Peanuts

·         1 Bunch Coriander Leaves

·         2 Cup Water

 

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HOW TO MAKE SABUDANA KHICHDI 

Prepare All The Ingredients Before Starting The Cooking Process:

1. Wash the sabudana in running water and soak in 2 cups of water for 4 hours.
2. Make sure that the soaked sabudana turns moist and soft.
3. If not, then, soak it for another two hours else the sabudana will remain uncooked in the khichdi. Next, wash the green chillies and coriander leaves in running water, and finely chop them.
4. Now, peel the potatoes and cut them into cubes in another bowl.
5. Then grind the peanuts in a grinder and keep all these things aside until required.

Saute And Stir Well To Get That Perfect Taste:

1. Place a deep bottomed pan on medium flame and heat ghee.
2. When ghee is melted, add curry leaves in it along with some cumin seeds and chopped green chillies. Saute for a few seconds and add potato cubes in the pan.
3. Stir to mix with the spices and then cook till the potatoes turn soft on medium to low flame.
4. Once the potatoes are soft enough, add soaked sabudana or sago along with grated coconut and ground peanuts.
5. Mix all the ingredients well and sauté for 4-5 minutes.
6. Finally, sprinkle a little water in the pan (just a little bit so that the sabudana does not turn sticky and squishy) with a pinch of rock salt and mix well.
7. Once done, turn off the flame and garnish with lime juice and chopped coriander leaves.

Serve Sabudana khichdi hot with chilled yogurt.

 

SOME TIPS –

1. If you want a clump free sabudana khichdi, soak the sabudana overnight or at least 4-6 hours & rinse before soaking.
2. Do not soak the sabudana in a lot of water. Always maintain 1:1 ratio between sabudana and water.
3. Make sure the sabudana are completely dry before hitting the pan.
4. Do not stir and cook the sabudana for too long after adding to the pan or they will turn into mush.

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