Sabudana Khichdi is a delicious Indian dish made with tapioca pearls soaked and cooked with peanuts and potatoes. One of the vrat recipes that is had during festive days.
This sago upma has got my tinges here and there. Addition of curry leaves, coconut and ginger are not usual in the regular sabhudana khichadi. But I always prefer a south Indian touch to any dish that I make at my home.
Usually crushed peanuts are used. but I have used it as such which gives the wholesome crunchiness along with coconut bits.
Few of the other interesting breakfast recipes collection:
Sabudana Khichdi recipe
Quick video recipe
- 1 cup sago
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp green chilli chopped
- 1 no red chilli chopped
- 1/2 tsp ginger chopped
- 1 sprig curry leaves
- 1 tbsp coconut bits
- 2 tbsp peanuts
- 2 medium potato chopped
- salt to taste
- 1/2 no lemon squeeze
- coriander leaves chopped
- Wash and soak the sago pearls in 1 cup water overnight.
- Drain it completely and keep aside until use.
- Heat oil and add cumin seeds, green chilli, curry leaves, red chilli, ginger, coconut bits, peanuts, potato chopped, salt and cook until potatoes turn soft.
- Further add drained sago pearls, a pinch of salt and mix gently.
- Toss the pan now and then until few of the pearls turn transparent.
- Lastly, squeeze lemon juice, chopped coriander leaves.
- Toss again until well combined.
- serve hot!
Step by step pictorial recipe
How to soak sabudana right way
Wash the sago/sabudana well in running water until clear. The starch from the sago has to be completely drained.
Soak it in equal measure water. that is If 1 cup sago is taken, then soak it in 1 cup water. More or less water can result in soggy/sticky sago. If you press the pearls firmly, it has to get mashed which is the right consistency.
Cooking the sago khichdi
Heat oil in a pan and add cumin seeds, chopped ginger, curry leaves, and broken red chilies.
Furthermore, add peanuts and chopped potatoes.
Season with salt and mix well. cook the potatoes until soft and slightly roasted. Cook in simmer and keep stirring until it is light and soft.
Add the drained sago pearls, pinch salt and mix gently.
Once mixed, avoid using the spatula and toss the pan now and then until few of the pearls turn transparent. Do not wait for all the pearls to turn transparent because then it may lead to overcooking the sago and it turns out sticky.
Lastly, squeeze out the lemon juice and chopped coriander leaves.
Toss again until the khichdi is well mixed. Serve hot.