Sabudana Khichdi is a flavorful and aromatic Indian dish made from soaked tapioca pearls sautéed with potatoes, peanuts, and spices. This gluten-free and vegan-friendly dish is seasoned with cumin, green chilies, and often a hint of sweetness from sugar. It’s a popular fasting dish and a delightful breakfast or snack, offering a delightful mix of textures and flavors—soft pearls of tapioca, the crunch of peanuts, and the mild heat of green chilies—perfectly balanced for a comforting meal.
Here’s a detailed recipe for Sabudana Khichdi:
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 2-3 tablespoons ghee or peanut oil
- 1 teaspoon cumin seeds
- 2-3 medium-sized potatoes, peeled and cubed
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/2 cup roasted peanuts, coarsely powdered
- 1 teaspoon sugar (optional)
- Salt to taste
- Fresh coriander leaves for garnish
- Juice of 1 lemon (optional)
- Grated coconut for garnish (optional)
Instructions:
- Rinse the sabudana under running water 2-3 times or until the water becomes clear. Soak the sabudana in enough water to cover it, ideally 1 inch above the sabudana level, for at least 4-5 hours or overnight. Ensure the water level is just enough to cover the sabudana.
- After soaking, drain the sabudana using a fine-mesh strainer or colander. Let it sit in the strainer for 30 minutes to an hour to ensure all excess water is drained.
- Heat ghee or oil in a pan or skillet over medium heat. Add cumin seeds and let them sizzle.
- Add chopped green chilies and sauté for a minute until they release their aroma.
- Add the cubed potatoes and a pinch of salt. Stir well and cook until the potatoes are soft and cooked through. This might take around 8-10 minutes on medium heat. Keep stirring occasionally to prevent sticking.
- Once the potatoes are cooked, add the drained sabudana to the pan. Mix gently but thoroughly, ensuring the sabudana doesn’t stick together.
- Add salt and sugar (if using) to the mixture. Mix well and let it cook for 5-7 minutes on low-medium heat. Stir occasionally to prevent sticking.
- Add the coarsely powdered peanuts and mix them into the sabudana mixture. Cook for another 2-3 minutes.
- Taste the khichdi and adjust the seasoning if needed. If desired, squeeze lemon juice over the khichdi for a tangy flavor.
- Garnish the sabudana khichdi with freshly chopped coriander leaves and grated coconut if desired.
- Serve the sabudana khichdi hot with a side of plain yogurt, or any chutney of your choice.
Note: Ensure the sabudana pearls turn translucent and soft before removing them from the heat. If they are still opaque or slightly hard, sprinkle a little water and cover the pan, letting it steam for a few more minutes until they soften. Adjust the spice level and other seasonings according to your taste preferences.
