Spicy Sabudana Khichdi is a slightly different version of the traditional Sabudana Khichdi and is spicy and have onion it it.You can make it for breakfast any day and enjoy. Here is how to make it.
Kichdi is a very famous Indian dish made by cooking lentils with rice. But nowadays, there are so many different varieties of khichdi available.
Today I’m going to present to you a khichdi made using sago or tapioca pearls, popularly known as sabudana in India. Sabudana is a very popular ingredient that is used in many dishes, especially during the fasting season when wheat dishes are not prepared.
The reason this kichdi has become a quintessential dish during this season is due to its high starch content. Navaratas will not be complete without Sabudana Khichdi.
But today I have a slightly different version of the traditional khichdi with onion and tomatoes, Spicy Sabudana Khichdi Recipe I How to make Sabudana Khichdi.
It’s very important that you get the consistency of this dish right; you must ensure that the sago doesn’t become too sticky. This dish is a favourite among vegetarians and it’s slowly becoming popular as its vegan friendly (use oil instead of ghee) and gluten free as well.
To make this Spicy Sabudana Khichdi Recipe I How to make Sabudana Khichdi, first the sabudana or tapioca pearls are to be washed a few times in order to prevent them from sticking to each other. The sago is then soaked in water for about 5-6 hours; just check it once in a while to see that it’s not sticking to each other.
Then the oil or ghee is heated in a pan, to this cumin seeds are added and allowed to crackle, followed by the addition of potatoes. It’s covered and the potatoes are allowed to cook in low heat. Then the onions are added and fried till translucent. Next, tomatoes and chopped green chillies are added and cooked for a few minutes. Finally, peanuts, turmeric powder, soaked sabudana, coriander and salt are put in.
The sabudana is cooked till translucent; it’s important to ensure that it’s not overcooked. A spritz of freshly squeezed lemon juice is added to the Spicy Sabudana Khichdi Recipe I How to make Sabudana Khichdi and it is garnished with some chopped coriander.
Some of the other recipes I’ve posted using sabudana or sago are: Sabudana Vada Pancakes, Aloo Sabudana, Sabudana Thalipeeth and a delicious Sabudana Vada.
This spicy sabudana khichdi is great for breakfast, lunch or even as an evening snack.
This khichdi is light on the stomach but keeps you going for some time due to its high energy content. This recipe needs some planning as you’ll have to soak the sabudana for a few hours, but that’s about it, once soaked, this spicy sabudana khichdi is really simple to make.
Step By Step Spicy Sabudana Khichdi Recipe
Wash the sabudana 3-4 times. ( This will keep it from sticking and the pearls will be separate after cooking ) Soak it in ½ cup water for 5-6 hours.
Heat oil or ghee in a pan. When the oil is hot, add cumin seeds.
When the seeds starts crackling, add potato.
Cover and cook on low heat till potatoes are done.
Add onion and fry until they turn translucent.
Add tomato and green chilli and cook for 3-4 minutes.
Add peanuts, turmeric powder, coriander and salt.
Add soaked sabudana. Cook till sabudana turns translucent.
Add lemon juice. Garnish with fresh coriander and serve hot.
Spicy Sabudana Khichdi
Spicy Sabudana Khichdi
Sabudana Khichdi is a popular Maharashtrian food which is mainly made for vrat or fasting days like Navratri or Shivratri. Here is a slightly different version which is spicy and have onion. You can make it for breakfast any day and enjoy.
Ingredients
- 1 cup Sabudana
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 1/2 cup Potato Peeled and chopped
- 1/2 cup Onion Chopped
- 1/4 cup Tomato Chopped
- 2 Green Chilli Slit into half
- 1/4 cup Peanuts Roasted
- 1/2 tsp Turmeric Powder
- 3 tbsp Coriander Chopped
- Salt to taste
- 1 tbsp Lemon Juice
Instructions
Wash the sabudana 3-4 times. ( This will keep it from sticking and the pearls will be separate after cooking )
Soak it in ½ cup water for 5-6 hours.
Heat oil or ghee in a pan.
When the oil is hot, add cumin seeds.
When the seeds starts crackling, add potato.
Cover and cook on low heat till potatoes are done.
Add onion and fry until they turn translucent.
Add tomato and green chilli and cook for 3-4 minutes.
Add peanuts, turmeric powder, soaked sabudana, coriander and salt.
Cook till sabudana turns translucent.
Add lemon juice.
Garnish with fresh coriander and serve hot.
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