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Sabudana Khichdi with Tips for Non Sticky Khichdi

Aanchal Gupta
How to make Non Sticky Sabudana Khichdi with every pearl and grain separate.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 cups

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
 

  • Wash the sabudana/sago/tapioca till water runs clear and soak overnight, in fridge
  • 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)
  • To the drained sabudana/sago/tapioca,add salt sugar and lemon juice and set aside
  • In a pan heat ghee(oil for vegans) and add cumin/jeera
  • When cumin/jeera crackles, add chopped green chilies,stir once
  • Add curry leaves,stir and add chopped potatoes
  • Add a little salt and cook potatoes till they are done
  • Add the peanuts(you can crush them, if you choose) and stir
  • Add the sabudana/sago/tapioca to which we have already added the salt sugar and lemon juice
  • Cook till most of the pearls turn translucent
  • Sprinkle a few drops of water if needed
  • Top with chopped cilantro

Notes

You can use raw peanuts, I had roasted and salted so thats what I used. You can roughly pound them in a ziploc bag. I like the khichdi to be sweet,spicy and tangy, so I used sugar and lemon juice. You can opt out of both. 1 cup raw sabudana yiels about 2 cups after soaking overnight.
Tried this recipe?Let us know how it was!