Sabudana Khichdi | Sago Khichdi

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Sabudana ki Khichdi finds its place amongst the most popular Indian breakfast dishes and that is commonly eaten during Navratri and Shivratri in Northern and Western parts of India. Needless to say, the tiny little sago pearls stir fried along with crushed peanuts, boiled potatoes and mild spices are fully packed with carbohydrates and make for a wholesome meal that leaves you energized and pepped up for the full day of fasting. With that being said, this khichdi is so tasty that you can even have when not fasting. It's also a perfect recipe for those who prefer vegan and gluten-free delicacies in their daily diet routine. So, without wasting much of the time, let's get started with the ingredients and method to make this yummylicious khichdi.


Sabudana Khichdi | Sago Khichdi
Ingredients

1. Sabudana/Sago - 1 cup (washed and soaked in 3/4 cup water for 5 - 6 hours)
2. Boiled potato (medium sized, chopped into bite size cubes) - 1
3. Green chilies (finely chopped) - 2 to 3
4. Petha (Pumpkin, grated) - 1/2 cup (optional)
5. Peanuts (dry roasted, skin peeled off and coarsely crushed) - 1/2 cup
6. Cumin seeds - 2 tsp
7. Salt (sendha namak) - as per taste
8. Curry leaves - 8 to 10
9. Fresh coriander (chopped) - 1 tbsp
10. Black pepper powder - 1 tsp
11. Sugar - 2 tsp
12. Lemon juice - 1/2 tbsp
13. Ghee or peanut oil - 2 tbsp
14. Pomegranate pearls (optional) - 1/2 tbsp


Sabudana Khichdi | Sago Khichdi
Method

1. Start by gently fluffing up the soaked sago pearls with a fork or your hands. Mix in sugar and lemon juice and keep aside.
2. Now heat ghee/oil in a wok and add in cumin seeds, chopped chilies and curry leaves. Once the cumin seeds crackle, add boiled and cubed potatoes.
3. Fry them till they turn crispy from all sides.
4. Next add in grated pumpkin and saute for 3 to 4 minutes on high heat.
5. Now season with salt and black pepper. Mix well.
6. Next add the crushed peanut. Saute well for about 1 to 2 minutes after which add sabudana mixture.
7. Stir it continuously on low-medium heat until all the pearls turn transparent.
8. Switch off the flame. Cover and let it sit for 10 minutes so that sago softens. Garnish with chopped coriander and pomegranate pearls
9. Serve hot along with some plain curd or raita.

Other Navratri Recipes You May Like....

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- Anshu

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