Sabudana khichdi

By: usha of dubai, AE

Sago and potato dish

Filed in Rice Dishes

Serves 2 people

Other 64 recipes by usha »

this is a maharashtrian recipe I learnt from a friend of mine

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Ingredients

1 cup sago seeds or sabudana(preferably big ones)
1 medium sized potato
one handful groundnuts
2 green chillis
1 lemon
1 tsp sugar
salt to taste
1 tbsp grated coconut (optional)
1 tsp chilli powder
1 tsp haldi
1 tsp each mustard seeds and jeera for tempering
2 tbsp oil
a few curry leaves
2 tbsp coriander leaves (chopped)

Directions

Wash sabudana nicely under running water so that no powder is left.
drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry.
After 4hours the sabudana will be spongy.
Meanwhile dry roast groundnuts on gas or in microwave and powder them coarsely. No need to peel them.
Add salt, sugar, haldi, chillipowder, lemon juice and ground nuts and mix well.
Heat oil, add mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.
When the potatoes are almost done add sabudana and mix well. Keep on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked.
Remove from fire and serve hot garnished with corinder leaves and grated coconut.

Latest Comments

By SATISH KARODE on 5/28/2011 2:18:00 AM

just add the g/nut powder, red chilly powder and salt to soaked sabudana and mix well. Keep a pan on heat add ghee/oil jeera Green chilly ginger and allow to splutter. Add the sabudana mixed as above stir fry for 8 to 3 min add chopped coriender and if like lemon and sugar. Serve hot.

By Mrs N Khan on 2/17/2010 7:49:00 AM

Dear All, thanx for inputs on how to make authentic sabudana khichdi, but still my khichdi turned to be very wet and sticky inspite of following the steps. can someone help. I evev tried taking eqaul amts of peanut powder and sabudana but did not succeed in getting the typical result.

By Cheryl on 11/29/2009 11:31:00 PM

Hi! I have tried this recipe and it's really great! I also tried it using a little aniseed in the baghar, it gives a nice flavour!

By Divya on 5/10/2009 8:53:00 AM

If you take one cup of coarsely ground peanut for one cup of sabudana(sago) it will not become sticky and will taste better

By Vinita on 8/14/2008 2:37:00 AM

hi. usha a lil bit addition to yr recipe. hope u dnt mind. being a maharashtrian i want people to know how khicadi is made at our homes. use ghee instead of oil. add jeera, green chillies and potatoes to ghee. add sabudana mixed with ground peanuts, salt, sugar, lemonjuice and little red chilli powder. the most important thing is to keep churning the sabudana. if left unattended it will stick to pan and turn hard like rubber. thanks.

By Anu on 6/18/2008 11:09:00 AM

i found the recipe quite weird...in authentic maharashtian dish we do not put termeric powder and chilli powder...also it needs to put peanut powder, salt , sugar, lemon juice in sago and mix it well...While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking. By adding grated boiled potato instead of the chopped one will also make it different and testy and make it more easy...

By preeti on 5/16/2008 12:32:00 AM

i tried the recipie but it turn out to be very sticky. how to overcome the stickiness of sabudana???? pls help!!!!

By poornima mendes on 12/5/2007 8:14:00 AM

hi anu groundnuts means sing danna in hindi...hope m rite with the spelling..