Sabudana khichdi speically make during Navratri fasts. Sago cooked with potatoes and crushed peanuts. This is a popular snack recipe for vrat or Hindu fast. There is no onion and no garlic. So try this recipe in Navratri.
Sabudana (Sago or Tapioca pearls) 1cups
Ghee – 1 tbsp
Cumin seeds – ½ tsp
Green chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1 cut into small cubes
Rock salt (Sendha namak) –to taste
Roasted and crushed peanuts – 2 tbsp
Desiccated coconut – 1 tbsp
Lemon juice – 1 tsp
Sugar – 1/2 tsp. Optional
Cilantro or coriander leaves – few sprigs, chopped finely
Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2 to 3 hours or overnight. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.
Check the sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort. Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them crackle.
Then add chopped green chilies and curry leaves. Saute for 30 seconds. Add cubed potatoes and sendha namak. Mix well.Cover the lead and cook till potatoes and cooked. Once potatoes are cooked, add crushed peanuts and coconut.Stir well and cook for 1-2 minute.
Add soaked-drained sabudana. Saute for four to five minutes, stirring well. Sprinkle some water (about a tablespoon).cook for 4-5 minutes till sabudana pearls are soft and transparent. Add lime juice and sugar. Mix well. Remove from heat. Garnish with some chopped coriander leaves and serve.
First soak sabudana well. Drain the soaked sabudana well. If drained properly then it won’t be sticky. Always use shallow and wide bowl to soak sabudana. Add just enough water up to just 1 ½ inches above the sabudana.