Description
Sabudana Khichdi Recipe (Fluffy & Non-sticky), A well-known Indian meal called sabudana khichdi is prepared with tapioca pearls, entire spices, roasted peanuts, potatoes, and fresh curry leaves.
Ingredients
Units
Scale
- 1 cup – Tapioca Pearl or sago
- 1/2 – Roasted Peanuts
- 5 tbsp – Sesame oil
- 1/2 tsp – Turmeric powder
- 2 to 3 medium – Boiled potatoes
- 1 tbsp – Cumin seeds
- 3 – Green chili chopped
- 1/2 cup – Coriander chopped
- 2 medium – Tomato chopped
- 1 tbsp – Lemon Juice
- 1 tbsp – Sendha Namak/ Rock Salt
- 1 tsp – Sugar
- 1 tbsp – Roasted cumin powder
- 1 tbsp – Kashmiri red chili powder
- 1/2 tsp – Black pepper powder
Instructions
- Wash sabudana or tapioca pearl or sago nicely.
- Drain out the water with the help of a colander after washing thoroughly.
- Add 6 to 7 tbsp water or a half cup of water for 1 cup of sago pearls and soak for 4 to 5 hours.
- Enough for nonsticky sabudana pearls to fluff and soft.
- Press one sabudana and see if they break nicely then it means they are ready.
- Heat sesame oil or vegetable oil in a pan and add cumin seeds. Let them splatter.
- Now add green chili chopped.
- Then add boiled potato cubes and fry for 5 minutes.
- Add fasting rock salt or sendha namak to taste and mix well.
- Now to the fluffed tapioca flour add sendha namak, red chili powder, and roasted cumin powder.
- Mix well and keep aside.
- Add black pepper powder to the potato mixture.
- Add the slitted green chilies.
- Mix well.
- Add fluffed seasoned tapioca flour.
- Mix well.
- Now add chopped tomatoes and mix well.
- Add coriander chopped and mix well.
- Now cover with a lid and cook on a medium flame for 6 to 8 minutes. Do not over-cook more than 10 minutes in total after adding sago pearls otherwise, they will start to form lumps.
- Open the lid after 6 minutes.
- Add sugar and mix well.
- Add lemon juice and mix well.
- Now cover and cook for 2 minutes. Turn off the flame.
- Add coriander chopped and roasted peanuts.
- Mix well. Serve hot and enjoy.
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Notes
- The initial crucial step is to thoroughly rinse the sabudana several times. This aids in clearing the pearls’ surface of extra powdered starch. The pearls will adhere to one another and clump up if they are not thoroughly cleaned. I give them three thorough rinses in a lot of water.
- The next crucial step is to soak sabudana in cold, fresh water as needed. You can soak them in two different ways to get the ideal texture. The first is to substitute 34 cups of water for each cup of sabudana. The second way is to barely submerge them in the water while soaking them. Below are further details.
- If you soak them in a lot of water, they will become oversoaked and eventually become gluey when exposed to heat. I prefer to wash them thoroughly and just soaking them in half a cup of water was enough for my pearls to fluff and were nonsticky.
- You should be able to press the sabudana and simply mash it up to determine whether it has softened or not.
- Add a few teaspoons of water to the bowl if the sabudana pearls’ centers appear to be somewhat firm. For another 30 minutes, cover and leave.
- Keep in mind that the pearls must be properly softened. The khichdi won’t have a decent texture if the center is firm because the sabudana won’t cook through properly.
- Longer cooking makes the pearls sticky and causes lumps to form. Sabudana simply needs to be cooked for two to three minutes. When they become translucent throughout this period, they have been cooked.
- You may quickly prepare a beautiful, non-sticky sabudana khichdi if you properly follow these instructions.
- Use a pan other than cast iron. Sabudana becomes sticky and sticks to the pan as a result of the intense heat. Use a non-stick pan instead.
- Don’t forget the lemon juice. If there are any lumps in the cooked sabudana khichdi, break them up with a fork before adding it toward the end. Since they are made entirely of starch, little lumps here and there may be prevalent.
- I usually avoid adding sugar since it makes my sabudana sticky. So you can choose to use it or not.
- You can skip turmeric powder if you want to.
- Prep Time: 10 minutes
- Resting Time: 4 hours
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2 people
- Calories: 302 Kcal
- Sugar: 1g
- Sodium: 712mg
- Fat: 13g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 32mg