Start by rinsing and soaking sabudana for 4-6 hours, ensuring it’s soft and non-sticky. Mix with ground peanuts, salt, and sugar. In a pan, heat ghee, add cumin seeds, curry leaves, green chili, and diced potatoes, and cook until the potatoes are golden. Add the sabudana mixture and cook on low heat until translucent, stirring occasionally. Season with lemon juice and garnish with fresh coriander leaves. Serve hot with yogurt for a satisfying, light meal.
Ingredients
For Sabudana Khichdi
- 1 cup sabudana (tapioca pearls)
- 1 medium potato, diced
- 2-3 tbsp roasted peanuts, coarsely ground
- 1 green chili, finely chopped (adjust to taste)
- 1 tsp cumin seeds
- 5-6 curry leaves
- 1 tbsp ghee or oil
- Salt, to taste
- 1-2 tsp sugar (optional, as per taste)
- 1-2 tbsp fresh coriander leaves, chopped (for garnish)
- 1 tbsp lemon juice (adjust to taste)
Optional (for garnish)
- Grated coconut
- Extra roasted peanuts
Instructions
1. Rinse and Soak Sabudana
- Place the sabudana in a large bowl and rinse it thoroughly 2-3 times until the water runs clear. This step helps remove excess starch, preventing the sabudana from becoming sticky.
- After rinsing, soak the sabudana in just enough water to cover it. Let it soak for 4-6 hours or overnight. The sabudana should absorb all the water and become soft and plump. Check by pressing a pearl between your fingers; it should easily break without any hard center.
2. Prepare the Ingredients
- Dice the potato into small cubes and finely chop the green chili.
- Coarsely grind the roasted peanuts in a mortar and pestle or pulse briefly in a blender. This will add texture and a nutty flavor to the khichdi.
- Chop the coriander leaves for garnish and set aside.
3. Check and Drain Sabudana
- Check the soaked sabudana. If there is any excess water, drain it completely to prevent the khichdi from turning mushy.
- Add the ground peanuts, salt, and sugar (if using) to the soaked sabudana and mix well. The peanuts will coat the sabudana, helping to keep the pearls separate while cooking.
4. Cook the Potato
- In a large pan or kadai, heat 1 tbsp of ghee or oil over medium heat.
- Add cumin seeds and let them splutter, followed by curry leaves for added aroma and flavor.
- Add the chopped green chili and diced potato, and cook until the potatoes are soft and golden brown. Stir occasionally to ensure even cooking.
5. Add Sabudana and Cook
- Once the potatoes are cooked, reduce the heat to low and add the sabudana-peanut mixture to the pan.
- Mix everything gently to combine, ensuring the sabudana is evenly coated with the spices and potatoes.
- Cook the mixture on low to medium heat, stirring occasionally, for about 5-8 minutes or until the sabudana turns translucent. This indicates that the sabudana is fully cooked. Be careful not to overcook, as this can make the sabudana sticky.
6. Add Final Touches and Serve
- Add lemon juice to taste and stir gently to combine. This adds a fresh, tangy flavor to the khichdi.
- Garnish with chopped coriander leaves and, if desired, sprinkle with grated coconut and extra roasted peanuts for added flavor and texture.
Tips for Perfect Sabudana Khichdi
- Rinse Thoroughly: Washing sabudana well is essential to remove excess starch, which helps prevent stickiness.
- Control Water for Soaking: Use just enough water to cover the sabudana while soaking, as too much water can make it mushy.
- Avoid Overcooking: Cook only until the sabudana turns translucent; overcooking can make it sticky.
- Add Peanuts: Coating the sabudana with ground peanuts helps keep the pearls separate and adds a delicious nutty flavor.
Serve your Sabudana Khichdi hot with a side of yogurt, and enjoy this light and comforting dish.
