Sabudana Khichdi Recipe: Sabudana Khichdi Recipe stands out as one of the most widely preferred and delicious Indian breakfast options, particularly cherished during fasting festivals like Navratri and Shivratri. This recipe delves into the preparation of Sabudana Khichdi Recipe using small-sized pearl sabudana, ensuring reduced preparation time and an even taste in every spoonful. To perfect the non-sticky texture of sabudana khichdi, consider the tips provided below.
Ingredients:
Sabudana Khichdi Recipe
- 3/4 cup small pearl Sabudana (tapioca)
- 1/2 teaspoon Cumin Seeds
- 2 Green Chillies, seeded and finely chopped
- 5-7 Curry Leaves
- 1/4 teaspoon Garam Masala Powder
- 2 medium Potatoes, boiled, peeled, and chopped
- 1/3 cup Roasted Peanuts, coarsely crushed
- 3 tablespoons grated dry Coconut
- 1/4 teaspoon Turmeric Powder
- 2 teaspoons Fresh Lemon Juice
- 2 teaspoons Sugar
- Salt
- 2 tablespoons Cooking Oil
- 2 tablespoons finely chopped Fresh Coriander Leaves
- 1/2 cup Water
Directions:
Sabudana Khichdi Recipe
Step 1: Soaking Sabudana
Wash and soak 3/4 cup sabudana in 1/2 cup water for 2 hours.
Step 2: Expansion of Sabudana
After 2 hours, observe the nearly doubled size of the sabudana.
Step 3: Draining and Resting
Drain excess water, if any, and transfer it to a colander or a plate. Let it stand for 2 hours to prevent stickiness while cooking.
Step 4: Heating Oil
Heat oil or ghee over medium flame in a heavy-based aluminum or non-stick pan. (Use of a non-stick pan is recommended to prevent sticking).
Step 5: Tempering
Add cumin seeds to the heated oil. When the seeds crackle, add green chilli and curry leaves, sautéing for 10 seconds.
Step 6: Mixing Sabudana
Add drained sabudana and mix thoroughly. Cook for 2-3 minutes while stirring continuously.
Step 7: Adding Turmeric and Salt
Add turmeric powder and salt, mixing well. Cook for 7-8 minutes over medium flame until sabudana turns translucent. Stir constantly.
Step 8: Adding Ingredients
Add boiled potatoes, coarsely crushed peanuts, grated coconut, lemon juice, sugar, and garam masala powder.
Step 9: Final Cooking
Mix well and cook for 3 minutes, stirring constantly.
Step 10: Garnishing
Turn off the flame. Transfer khichdi to a serving bowl and garnish with coriander leaves.
Tips and Variations:
Sabudana Khichdi Recipe
- Avoid excessive water while soaking sabudana to prevent it from becoming mushy and sticky.
- If too dry while cooking, sprinkle 1 tablespoon water at a time and mix until cooked and transparent. Avoid adding too much water at once to prevent stickiness.
- For large-sized Sabudana, soak them overnight in water as 2 hours of soaking may not be sufficient.
Taste: Soft and mildly spicy
Serving Ideas: Sabudana ki khichdi is a traditional fasting food served during fasting days (vrat days) like Navratri and various other Indian mythological festivals. It also makes for a delightful afternoon snack, morning breakfast, or a side dish in lunch and dinner. Kids would love to carry it in their lunch boxes.
Conclusion:
Unraveling the Culinary Delight of Sabudana Khichdi
In conclusion, Sabudana Khichdi stands as a versatile and delectable dish, particularly cherished during Indian festivals and fasting days. The FAQs provide insights into the nuances of preparation, from the choice of sabudana size to preventing stickiness and incorporating variations.
Mastering the art of Sabudana Khichdi involves a delicate balance of soaking, draining, and cooking techniques. Whether enjoyed during festivals or as a wholesome snack, this culinary delight showcases the rich culinary heritage and the art of creating a dish that is both flavorful and satisfying.
Embark on a culinary journey, experiment with variations, and savor the delightful taste of Sabudana Khichdi – a dish that transcends its simplicity to become a cherished part of Indian cuisine.
FAQs
about Sabudana Khichdi
Why use small-sized pearl sabudana in this recipe?
The choice of small-sized pearl sabudana is based on convenience and taste consistency. It reduces preparation time and ensures an even taste in every spoonful, making the khichdi more enjoyable.
How do you prevent stickiness while cooking sabudana?
To avoid stickiness, it’s crucial to drain excess water after soaking and let the sabudana stand for 2 hours. This standing time prevents the sabudana from turning sticky during the cooking process.
Can I use large-sized sago instead?
If using large-sized sago, it’s recommended to soak them overnight in water, as 2 hours of soaking may not be sufficient. The goal is to achieve a translucent texture, and overnight soaking helps with this.
What if the khichdi is too dry during cooking?
If the khichdi appears too dry in the cooking process, sprinkle 1 tablespoon of water at a time and mix well until it reaches the desired consistency. Adding too much water at once can lead to stickiness.
How can I ensure the potatoes are well incorporated?
Ensure the boiled potatoes are coarsely chopped and added in Step 8. This ensures they blend well with the other ingredients, enhancing the overall texture and taste of the khichdi.
