Sabudana khichdi recipe with refined vegetable oil

Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten-free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi.

Instructions
– 1 cup sabudana – sago or tapioca pearls, 150 grams
– water as required, to soak sago
– 2 potatoes – medium-sized
– ½ cup roasted peanuts
– 8 to 10 curry leaves – optional
– 1 teaspoon grated ginger – optional
– 1 green chili – chopped
– 1 teaspoon cumin seeds
– ¼ cup grated fresh coconut – optional
– ½ to 1 teaspoon sugar or as required
– ½ to 1 teaspoon lemon juice (optional) or as required
– 3 tablespoons Purti vegetable oil
– 1 to 2 tablespoons chopped coriander leaves – optional

Preparation
– Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
– Next day drain the sabudana very well and keep it aside in a bowl.
– Boil the potatoes and when warm peel and chop them.
– In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
– Mix the coarsely powdered peanuts, salt, and sugar with the drained sabudana.

Making Sabudana Khichdi
– Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
– Now add the curry leaves and green chilies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.
– Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.
– Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.
– When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
– Don’t overcook as they might become lumpy and hard.
– Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
– While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.
– Serve sabudana ki khichdi hot or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients.

Prep Time 20 mins
Cook Time 5 mins
Servings 3 persons