SABUDANA KHICHDI RECIPE | EASY BREAKFAST RECIPES

Sabudana kichdi is new to me and made this only twice so far. I think this is famous vrat recipe and has no onion and no garlic. So made mostly over Navratri by North Indians. My mom makes a upma with this and I love that too, but never made myself properly. After making this, I think I can make that too easily as now I know the knack to handle sabudana. Actually the one my mom makes is my favorite those days, the Javvarisi upma. Will post that version later here, now the Sabudana Kichdi recipe. I adapted the recipe from Chef Sanjeev Kapoor’s website and adjusted to suit my taste. This can be eaten as snack or for dinner. Very filling and high calorie food! :)
     

Sabudana Khichdi recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hours soaking time    |  Cook time: 10 mins    |  Serves: 2

Ingredients

Sabudana/ sago - 1 cup

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Potato - 1

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Green chilli - 3

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Lemon - 1/2

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Peanuts - 3 tblsp

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Ghee - 1 tblsp

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To Temper

Ghee - 1 tsp

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Jeera - 1 tsp

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Mustard (optional) - 3/4 tsp

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Curry leaves - 1 sprig

Method

1. Wash sago well and soak it overnight(or atleast 3 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
2. Boil potatoes and cube it and keep aside.In a non stick pan, add ghee and temper with mustard if desired and then jeera, followed by curry leaves. Add the cubed potatoes, little salt and fry for a minute.
3. Add the sago, required salt and stir well. Add ghee if needed and keep  in medium flame for 4- 5 minutes, until transparent and soft. Make sure you stir to avoid sticking to the bottom. Add crushed peanuts (roasted).
4. Give it a stir and lastly squeeze the lemon and toss well. Garnish with chopped coriander leaves.

Notes

• The sago should get soaked well, then only it gets cooked easily too. So make sure you soak atleast 8 hours.
• Do not soak in more water. Just wash and add water to immerse the sago. Otherwise if you add more water, then becomes gooey.
• After you add sago and keep frying, as the sago gets cooked, it turns transparent. Make sure all the sago gets cooked.
• As it gets cooked, tends to be sticky but dont worry, it wont be too sticky.
• Mustard is purely optional. So you can avoid it.
• If you over cook the sago and keep frying, after turning transparent, it again starts to turn white.

Serve hot. I finished the meal with rose milk

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