Sabudanyachi Khichadi – Popular Fasting Recipe from Maharashtra

Sabudanyachi Khichadi – Popular Fasting Recipe from Maharashtra

It took me a lot of time to get this recipe on the blog. Not that it is difficult to whip up Sabudana Khichdi, but the fact that I wanted the post to be as informative as possible since I get a lot of requests on how to get non-sticky sabudana at home. Also since Navaratri is next week and most of them fast, I finally thought of posting the most popular fasting recipe from Maharashtra, with full details, for the festive season.

Along with Maharashtra, several states like Karnataka, Madhya Pradesh, Indore (where it is served as popular street food), Gujarat and Rajasthan too enjoy this not only on fasting days but as breakfast or even evening snacks option. Many variations according to the different states and their preferences make this dish a popular choice amongst many.

For Eg. I have eaten Sabudana Khichdi in Rajasthan for breakfast, where red chilli powder is added along with fresh green chillies and peanuts and loved it.

While every house hold prepares their version, there is one common problem that most people often find – Sabudana gets sticky when cooked!

This post will address the problem of sticky sabudana with tips and tricks which will enable you to cook a delicious Non-sticky Sabudana Khichdi at home and earn you compliments.

How to make Non sticky sabudana khichdi

What is Sabudana?

It is called Tapioca Pearls made from starch extracted from Cassava root. Tapioca is called Maravalli Kizhangu in Tamil and Kappa in Kerala.

Like Maharashtra adores their Sabudana Khichdi, South Indians in Tamil Nadu make Javarrisi Vadam or sun dried chips that can be fried and eaten on fasting days or otherwise too.

Kerala uses Kappa as a thoran or stir fries it in coconut oil with extra grated coconut on top.

As a Keralite, I relish Kappa Chips fried in coconut oil as well as Kappa Thoran made in coconut oil since childhood.

Why Sabudana Khichadi is consumed for fasting?

Tapioca is very high in Carbohydrates, making it a perfect choice for fasting days when body needs energy.

When it comes to a good bowl of Sabudana Khichdi, two things cannot be compromised – Groundnuts and Potatoes. The brownish colour of the khichdi is very common in most Maharashtrian homes and is due to the roasting of the groundnuts and then grinding them coarsely which lends both colour and flavor. It is called Shengdanyache Kut or coarse peanut powder. This kut or powder forms part of most of their gravies too.

How to Soak and Get Non-sticky Sabudana – Method 1

  1. Firstly buy a good quality Sabudana.
  2. Wash the Sabudana under running tap water for 4 to 5 times.
  3. Now soak the sabudana (1 cup Sabudana = 2 cups of water) for atleast 1 hour. Close the vessel with a lid and let it rest.
  4. After an hour, drain all the excess water and let it rest for atleast 6-8 hours, preferably overnight.
  5. In the morning, you will see non-sticky dry pearls of sabudana ready to be turned into khichdi.

How to Soak and Get Non-sticky Sabudana – Method 2

  1. Firstly buy a good quality Sabudana.
  2. Wash the Sabudana under running tap water for 4 to 5 times.
  3. Soak the Sabudana with water just half inch above the sabudana. Close the vessel with a lid and let it rest for atleast 6-8 hours, preferably overnight.
  4. In the morning, you will see non-sticky dry pearls of sabudana ready to be turned into khichdi.

Tips if you have forgotten to soak Sabudana in the night and want to prepare Khichdi or Sabudana Vada for Lunch

  • Wash the sabudana under running tap water for 4-5 times
  • Now soak the sabudana (1 cup Sabudana = 2 cups of hot water) for atleast 30 mins. Close the vessel with a lid and let it rest.
  • After 30 mins, drain the water completely. Cover the vessel with a lid and let it rest for atleast 4 hours or until lunch time when you plan to cook.
  • Note – This method, doesn’t always guarantee a non-sticky khichdi and I would recommend going for the first two options. However, this method works if you plan to make sabudana wada by adding potatoes for binding which holds the residual moisture, if any.

How to make Non sticky sabudana khichdi

Recipe for Sabudanyachi Khichadi – Popular Fasting Recipe from Maharashtra with step by step pictures. 

Prep Time – 10 to 15 mins

Cook Time – 15 mins

(Cooking and Prep time doesn’t include soaking the sabudana overnight)

Serves 2 – 3 people

Ingredients 

  1. 1 cup of Sabudana
  2. ½ cup peanuts (Refer to point 1 in Method Section)
  3. 1 Medium Size Potato boiled and cubed
  4. 1 tsp cumin seeds or Jeera
  5. 1 tblsp green chillies finely chopped
  6. ½ tsp Lemon juice
  7. 1 tsp Sugar (optional but highly recommended)
  8. 1.5 tblsp Oil
  9. 1 tblsp Milk
  10. Few sprigs of curry leaves
  11. Finely chopped coriander leaves
  12. Salt as per taste (rock salt preferably for fasting)

Method –

  1. Dry Roast the groundnuts and then grind them coarsely in a mixer grinder. Retain some roasted groundnuts to be added in the khichdi before grinding them.
  2. Heat oil in a non-stick kadhai, add jeera, green chillies, curry leaves, boiled & cubed potatoes, peanuts retained as above and saute on low heat.
  3. Add the sabudana, roasted and coarsely ground groundnuts and mix well.
  4. Add salt as per taste along with sugar (optional)
  5. Add milk, mix well once again followed by finely chopped coriander leaves.
  6. Now cover with lid for 3-4 minutes to allow even cooking of the sabudana pearls.
  7. Switch off the flame, open the lid and squeeze some lemon juice.
  8. Stir once and serve immediately with a garnish of finely chopped coriander and coconut too.
  9. Serve with some Curd on the side and some fruits when fasting.

Recipe Notes –

  • Don’t hold on the peanuts – It is one of the most essential ingredient for a good khichdi. Add more if you want but don’t reduce the quantity mentioned. 
  • Sugar – A tsp makes a lot of difference in terms of taste. However, if you want to avoid, please go ahead.
  • Milk – For Softness that will ensure the khichdi will remain good even in the lunch box or kids tiffin and not turn rubbery.
  • I have not added grated coconut, you can go ahead and do that, if you like.
  • Always squeeze the lime juice only when the heat is turned off.
  • In case you are not serving immediately, It is ideal to cut a piece of lime and place it on the side which can be squeezed later.

Vidya Narayan

10 thoughts on “Sabudanyachi Khichadi – Popular Fasting Recipe from Maharashtra

Add yours

    1. Hey Jyoti, I buy Sabudana from my local grocer. No specific brand. You can try it with any good quality sabudana available at your nearest grocer. Thanks so much and hope you love it.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress.com.

Up ↑

%d bloggers like this: