Sabudana Khichdi Recipe | How to make Perfect Non-Sticky Sabudana Khichdi.
Sabudana Khichdi is a popular Vrat recipe that is eaten during fast/upvas/Navratri. Sago Pearls added with peanuts and basic masala can be served with yogurt. A filling and yummy recipe.
Wash Sabudana 2-3 times with water. It is very important to remove all the excess starch. Once done, add clean water to Sabudana, so that it gets submerged in it properly. Do not overfill the water.
Soak the Sabudana for overnight or 6-7 hours. It’s important to soak it for good hours. If you are in a hurry, you can soak the Sabudana in warm water to fasten the process.
After 5-6 hours, check the Sabudana by pressing it between your thumb and index finger, it should be soft and mashable. If required, sprinkle a little water so that it doesn’t look dried up.
Now in a big thali, take the Soaked Sabudana and add {dry roasted and crushed} peanuts. Mix both of them together. Peanuts will help in making it fluffy and non-sticky.
In the same thali, add all the spices. Sendha namak, lemon juice, red chili powder, and sugar.
Heat ghee in a Kadhai. If you don’t like ghee, you can use oil too. I prefer to use ghee as it enhances the taste.
Add cumin seeds, curry leaves, chopped green chilies, and diced potatoes. Cook them till potatoes become soft.
Add the Sabudana with which we have added all the masala.
Mix all of them together and close the lid for 2-3 minutes on low flame.
Do not overcook it. Switch off the gas and sprinkle chopped coriander leaves.
Voila! Sabudana Khichdi is ready to serve.
Serve it with dahi. Enjoy!
Recipe Notes
Adjust the masala according to your taste.
Instead of lemon, amchur powder can be added.
Adjust the spiciness according to your taste.
Adjust the peanuts according to your taste and preference.