Learn all the tips to make non sticky Sabudana khichri with every pearl and grain separate. Sabudana is an all time favorite,especially when we fast since its not considered a grain. It is tricky to cook with sabudana because it can easily turn into a goopy,sticky mess due to its high starch content. NDTV Food describes the method in which sabudana is made here.
Sabudana is consumed in many ways the most popular being Sabudana Vadas. Click on the link to learn how to make perfect,crunchy vadas which will not fall apart or soak too much oil. Of course being health conscious I did come up with a low fat version and made Paneer Stuffed Sabudana Appe in the appe pan. Trust me, just as delicious as their fried counterparts!
If you are fasting then check out my Collection of Navratri Vrat Recipes which follow the guidelines and norms of fasting. Also try out No Onion Garlic Paneer Butter Masala, No Onion Garlic Malai Kofta and No onion Garlic Paneer. Listed are all the tips you need to know to make non sticky sabudana khichdi. 
Tips for Non Sticky Sabudana Khichdi-
- Rinse the Sabudana very well under running water,before soaking
- Use the larger pearls of sabudana, if its available
- Soak overnight in a flat container,with water 1 inch above the sabudana, place in fridge overnight
- Next morning,press a sabudana pearl in between your fingers,sabudana should be soft when pressed
- Drain the sabudana in a strainer/sieve for 30 minutes to an hour,no water should remain
- So as to minimize mixing and stirring of the sabudana, add the salt,sugar and lemon juice to the sabudana before adding to the pan
- Cook sabudana for only a few minutes,till most of the pearls turn translucent
Here is the written recipe followed by the step by step pictorial one-
Sabudana Khichdi with Tips for Non Sticky Khichdi
Ingredients
- 1 cup Sabudana/sago/tapioca washed and soaked overnight
- 1 medium potato chopped
- 1/2 cup peanuts I used Roasted and salted as thats what I had at home
- 2 tbsp ghee/oil for vegan option
- 1 tsp cumin/jeera
- 2-3 green chilies chopped
- 6-7 nos curry leaves
- 1 tsp sugar
- juice of 1/2 to 1 lemon/lime depending on size
- Salt as per taste
- 1-2 tbsp chopped cilantro
Instructions
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Wash the sabudana/sago/tapioca till water runs clear and soak overnight, in fridge
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Drain all the water and place the sabudana/sago/tapioca in a sieve/strainer for 30 minutes to an hour(I kept for an hour)
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To the drained sabudana/sago/tapioca,add salt sugar and lemon juice and set aside
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In a pan heat ghee(oil for vegans) and add cumin/jeera
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When cumin/jeera crackles, add chopped green chilies,stir once
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Add curry leaves,stir and add chopped potatoes
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Add a little salt and cook potatoes till they are done
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Add the peanuts(you can crush them, if you choose) and stir
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Add the sabudana/sago/tapioca to which we have already added the salt sugar and lemon juice
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Cook till most of the pearls turn translucent
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Sprinkle a few drops of water if needed
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Top with chopped cilantro
Notes
Here is the step by step pictorial recipe-
Ingredients
Rinse sabudana well and soak overnight in refrigerator
Remove all water by placing in a strainer/sieve for 30 minutes to an hour
In hot ghee/oil, add cumin/jeera, let it crackle and then add the chopped green chilies
Add curry leaves
Add chopped potatoes and cook till done, add peanuts
Add salt,sugar and lemon juice to the strained sabudana
Add sabudana to the potato-peanut mix
Mix gently till most of the pearls turn translucent
Enjoy with yogurt and chatni
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