Sabudana Khichdi (Sago)

Sabudana (Sago) khichdi is a Maharashtrian recipe which is normally made during fasting or any festival. It is also a very famous breakfast among Mumbaikars. Normally it is served with sweet dahi/ curd/ yogurt. It is made with great combination of green chilies & crushed peanuts & cumin seeds to enhance the flavor. You can even add grated coconut to it.

Sabudana/ Sauari – 1cup
Roasted Peanuts/ Kappalandi – ¾ cup
Onion – 2 medium sized (chopped finely)
Potato – 1 medium sized (chopped into small cubes)
Ginger – 1inch (chopped finely)
Green chilies – 6nos (roundly chopped)
Sugar – a pinch
Hing – a pinch
Jeera/ Cumin seeds/ Jeerakam – 1tsp
Oil – 2tsp
Salt as per taste
Coriander Leaves – 1tsp

Method:

In a vessel add sabudana & wash thoroughly. Drain water completely from sabudana, add ½ tsp salt & keep it aside closed for 6 hrs. After 6hrs, you can see the sabudana has doubled its size.
Remove the skin of roasted peanuts & grind it in a mixer to make peanut powder. Add peanut powder & sugar to sabudana. Mix well & keep it aside.
Heat a kadai & pour oil. Add cumin seeds & allow it to splutter. Add hing. Then add chopped green chilies & ginger. Sauté for 2mins
Add chopped onion, potato & add little salt. Mix well. Cook the potato in medium flame till it turns light brown in color.
Add sabudana mixture & cook for 10 to 15mins stirring occasionally till the sabudana turns transparent. Make sure that all ingredients get well mixed. Sabudana Khichdi is ready.
Garnish it with coriander leaves. Serve hot with yogurt.

Summary