Sabudana Khichdi Recipe (Maharashtrian Sabudanyachi Khichadi)
Maharashtrian Sabudana Khichdi is a popular fasting recipe made with soaked tapioca pearls (sabudana), potato, roasted peanuts and select few spices. Foolproof recipe with complete tips and tricks to make soft, non-sticky and delicious sabudana khichdi.
Servings 2 people
Ingredients
- 1 cup Sabudana
- ½ cup Groundnuts
- 1 Potato medium size - boiled, peeled and cubed
- 1 teaspoon Jeera or Cumin Seeds
- 1 tablespoon Green Chillies finely chopped
- 1 teaspoon Sugar
- ½ teaspoon Lemon juice optional but highly recommended
- 1 ½ tablespoon Groundnut oil
- 1 tablespoon Milk
- Curry Leaves as required
- Finely chopped coriander leaves
- Salt to taste Rock salt used for fasting
Instructions
- Wash and Soak the Sabudana under running tap water for atleast 4-5 times. Drain all the water and then add water as required for soaking (read the tips section of the post for all the details). Cover this and keep overnight (or atleast for 7-8 hours) until the sabudana is soft and fluffy. Please note the quantity of sabudana will double after soaking.
- Heat a pan, dry Roast the groundnuts, cool and grind them coarsely in a mixer grinder. Keep a tbsp of roasted groundnuts aside to be added in khichdi while tempering.
- Heat oil in a non-stick kadhai, add jeera, green chillies, curry leaves, boiled and cubed potatoes, roasted groundnuts and saute on low heat.
- Now, add the sabudana and the ground peanuts.
- Then add, salt to taste and sugar.
- Add milk, mix everything well. Now cover the kadhai with a lid and let it cook on low heat for atleast 5 minutes.
- Switch off the flame, open the lid, add chopped coriander leaves and lemon juice
- Serve khichdi piping hot with some Curd and fruits for fasting.
Video
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.