Maharashtrian Sabudana Khichdi Recipe (Tips to make non-sticky Sabudana Khichdi)
Maharashtrian Sabudana khichdi with step-by-step photos and a video recipe. Sabudana Khichdi (or Sabudana Usal) is a popular fasting dish made from soaked sabudana (tapioca pearls), potatoes, peanut, salt, green chilies, and lemon. It is made during Hindu fasting seasons like Mahashivratri, Navratri, and Shravan. Vegan and gluten-free recipe. Tips to make non-sticky Sabudana Khichdi are shared in the post.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Breakfast, snacks/starters
Cuisine: Indian
Servings: 2people
Calories: 372kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
1cupsabudanatapioca pearls
¼cuppeanuts
1potatopeeled & diced (dice the potatoes small so that it cook fast)
1teaspooncumin seeds
2green chilieschopped (add as per taste)
1springcurry leaves(optional)
1-inchgingerchopped
1teaspoonlemon juice
salt/rock salt/sendha namak to taste
½teaspoonsugar
2tablespooncoriander leaveschopped
2 tablespoonfreshly grated coconut (optional)
Instructions
Preparations
Take 1 cup of sabudana/tapioca pearls. Place it in a sieve and wash it 2-3 times under running water until clear water appears.
Add 1 cup of water and soak it. The level of water should be ¼ inch above the sabudana.
Cover it and keep it aside for 4 hours or overnight. The timing for soaking depends on the variety of sabudana you are taking. I prefer to soak it overnight.
In the morning, the sabudana pearls will puff up. Press one of the pearls between your thumb and finger. If it gets mashed easily then it is ready. Put it on a sieve so that any excess water will drain off. Keep it aside.
Next, heat a pan over medium-low heat and add peanuts.
Dry roast peanuts. When some black spots starts to appear on it, remove from the heat.
Let it cool down completely. Remove the skin of the peanuts.
Crush the peanuts slightly. Do not powder the peanuts. Keep it aside.
Making the Maharashtrian Sabudana khichdi
Heat 3 teaspoon of oil/ghee in the heavy bottom pan over low-medium heat.
Add cumin, curry leaves (optional), green chilies & ginger. Saute for a minute.
Now add potatoes. Combine, cover and cook until potatoes are soft.
Once the potatoes are soft, add sabudana, crushed peanuts, sugar & salt. Mix it.
Now, cover and cook until the sabudana becomes translucent. It will take 3-4 minutes. Stir it in between as required. Remove from heat.
Finally, add lemon juice & coriander leaves. Stir to combine it well.
Add some grated coconut on the top (optional). Serve it with curd/yogurt.
Video
Notes
Do not grind the peanuts in a mixer jar/grinder. It will become powder. Crush it in mortar & pestle. You can also put it in a clean kitchen towel and crush it slightly with a belan/rolling pin.
Dice the potatoes small so that they cook fast.
For the fasting recipe - use sendha namak or rock salt instead of regular salt.
Soaked sabudana is white in color. When cooked, it becomes translucent. So, cook the sabudana until it becomes translucent. If it is not cooked properly it can create digestion problems. Also, do not overcook it as it may also make the khichdi sticky or lumpy.