Sabudana Khichdi made with soaked tapioca pearls is a simple dish that’s typically prepared when one observes a ‘fast’ during Ekadasi, Navratri or during other religious occasions. In major Indian towns, khichri made with sago pearls is a popular street food and is widely consumed all through the year.
Sabudana also known as Sago, sagu, saksak and rabia in different parts of the world, is an edible starch extracted from the pith or spongy center of various tropical palm stems. Commercially, sago comes in the form of pearls. Sago pearls are extracted from cassava starch that comes from the Tapioca root. A variety of dishes can be prepared from Tapioca Pearls –puddings, pancakes, porridge, papads, Khichdi, kheer, vadas, rolls and fries.
Sago is almost completely carbohydrate – that’s why this natural grain is commonly taken during religious fasts, because of its high carb, high-calorie content.
Sabudana Khichdi Recipe:
Sabudana Khichri is a simple and light dish flavoured with crunchy roasted peanuts, golden brown potatoes, fragrant cumin, flavourful curry leaves, spicy chillies and a generous squeeze of fresh lemon.
One of the trickiest issue that one faces when making sabudana khichri is that the sago just clumps together and makes a total mess. So you need to be careful about the soaking time and the amount of water for soaking.
- For this khichdi recipe with tapioca pearls, take 2 cups of sabudana and wash it thoroughly 2-3 times to get the starch out and reduce stickiness. Then soak it in a deep bowl with 2 cups of water to which 2 tsp salt is added. Leave it to soak for 2 hours.
- After 2 hours you’ll see that the sago pearls have swelled up and have absorbed all the water. (To check if the sago pearls are soft, just hold a pearl between your thumb and index finger and press gently. If it mashes easily, then it’s ready to cook. Otherwise, add a cup of water and soak for a further 30-60 minutes).
- Then transfer it into a colander to remove any excess water and keep aside. The sago pearls should be almost dry before they hit the pan.
- Meanwhile, dice the potatoes into small pieces, finely chop the coriander leaves, slit the green chillies and wash the curry leaves.
- Then heat 2 tbsp of oil in a pan. Add the chopped potato and lightly fry on medium-high flame till it turns golden brown.
- Remove the fried potatoes and keep aside.
- Next put in the raw peanuts and fry them till nice and crunchy. Remove and keep aside.
- Now add the cumin seeds to the pan.
- Once they sizzle, add the slit green chillies and the curry leaves. Sauté over medium flame for a couple of minutes.
- Now transfer the soaked and drained sabudana to the pan.
- Mix well with the tempering on low heat. Don’t stir the tapioca pearls too much as they may stick together.
- Then add the fried peanuts and potatoes. Lightly combine everything together.
- Lastly, top with chopped coriander leaves and remove from heat.
- Drizzle lemon juice on top and toss to combine.
- Serve Sabudana Khichdi with fresh, homemade curd.
If you are looking for more gluten-free recipes, then do try out Kobbari Rice and Uthappam.
Sago Khichri Recipe Details below:
Sago Pearls Khichri Recipe
Ingredients
- 2 cups Sabudana/Tapioca pearls
- 2 cups water
- 2 tsp salt
For tempering:
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 large potato
- 3 tbsp raw peanuts
- 4 green chillies
- 2 sprigs curry leaves
- ½ lemon
- 1 tbsp coriander leaves chopped
Instructions
- Rinse the sago pearls well with water till the water runs clear. This helps get rid of the starch.
- Place the washed sabudana in a large bowl and add water and salt to it. Leave aside for 2 hours.
- After 2 hours you’ll notice that the sabudana has absorbed all the water. Transfer the sabudana into colander to drain out any excess water.
- Heat about 2 tbsp oil in a kadai over medium heat. Toss in the small, diced potatoes and fry for 2-3 minutes, until the potatoes turn a golden brown. Remove with a slotted spoon and keep aside.
- Next add the raw peanuts into the pan and fry till crisp. Remove and set aside.
- Now toss in the cumin seeds and allow to sizzle for 1-2 seconds.
- Then add the curry leaves and slit green chillies. Saute for a few seconds.
- Now lower the flame and put in the drained sabudana. Mix gently till well combined and pearls become slightly translucent. Do not overcook or else it will turn mushy.
- Add the roasted peanuts and potatoes to the sabudana. Combine well.
- Switch off the flame. Sprinkle lemon juice and toss well. Garnish with chopped coriander.
- Serve Sago Khichri with chilled yogurt.
Notes
- You can also add grated ginger and a pinch of turmeric and ½ tsp sugar.
- You can use Sendha Namak or Himalayan Pink Salt instead of regular salt.
- You can use boiled and chopped potatoes too
- You can also use crushed or powdered peanuts
