Sabudana Khichdi

Padmini

Soft sago pearls cooked with peanuts, sesame seeds and some basic spices, served with yoghurt and pickle.

Prep Time 5

Cook Time 15

Soaking Time 8

Course Breakfast

Cuisine Indian

Servings 4 People

3 Cups Sabudana ( Sago)
5 tbsp Groundnut Oil
2 tbsp Peanuts
2 Medium-Sized Potatoes; cut into small cubes
4 tbsp Peanut Powder ( made from roasted and coarsely ground peanuts)
4 tbsp Sesame Seeds Powder ( made from roasted and coarsely ground sesame seeds)
½ tsp Asafoetida
8-10 Curry leaves
1 tsp Cumin Seeds
2-3 Green Chilies; finely chopped
2 tsp Salt
1 tsp Roasted Cumin Powder
1 tsp Sugar
1 Lemon; juice extracted
Fresh Coriander Leaves; for garnishing

Wash the sago and soak it overnight. While soaking, the water should just reach the surface of the sago. Excess water will make it sticky.
The following day, you will observe that the sago has absorbed the water and has swelled to almost double its size.
Mix salt, cumin powder, peanut powder, and sesame seed powder with sago and mix well.
In a pan, heat about three tablespoons of oil. On low to medium heat, fry peanuts. When they turn crunchy, take them out and keep them aside.
In the same pan, with the leftover oil, fry the potatoes. Once cooked completely, take them out. Keep them aside.
In the same pan, with the leftover oil, fry green chillies, asafoetida, cumin seeds and curry leaves.
Add the sago mix made in step 3.
Mix everything. Keep the heat between low and medium. Cover with a lid and cook till the sago softens ( around 5-7 minutes). Stir in between and add two tablespoons of oil. Once the sago is fully cooked, add the fried potatoes and peanuts.
Add lemon juice and sugar. Taste and adjust the salt. Garnish with finely chopped fresh coriander leaves. Serve hot.

Keyword Sabudana Khichdi, Sago recipe