All About IVFSabudana Khichdi – a pilaf/pulao made with sago pearls! This vegan and gluten-free dish are extremely popular in India during the fasting season. However, if you ask me, you don’t really need an occasion to make and devour it.
This khichdi is extremely simple and yet so flavorful. I love my sabudana khichdi with yogurt on the side.
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Ingredients
This recipe uses very few ingredients!
Sabudana: for this recipe, we use the regular sabudana (sago pearls) that you can find at any Indian grocery store.
You can also find it online on amazon.
Potatoes: this is the only vegetable that is used in the recipe. Potatoes are very widely consumed during fasting and hence they are also added to this khichdi which is often made during Navratri.
Spices: other than cumin seeds, there’s no spice added here. I like to keep it simple but you can definitely add other spices to it like chili powder, turmeric, etc.
Peanuts: there’s no sabudana khichdi without peanuts! A lot of times, peanuts are crushed and then added to the khichdi. I have just added them whole here.
Also Read: A carrot halwa (Gajar ka Halwa) recipe made in the traditional way
Curry leaves and chilies: these two give a lot of flavor to the khichdi. Since we don’t add many spices here, these fresh ingredients are an integral part of this recipe.
Seasonings: the khichdi is seasoned with salt and if you like some sugar too. Actually, I do recommend adding sugar, it helps balance the flavors and make the khichdi taste even better,
If making it for fasting, use sendha namak (rock salt) in place of salt.
The khichdi is finished with lemon juice and cilantro which add the perfect finishing touches to the dish.
Also Read: Sweet Paratha Recipe | Meetha Paratha Recipe For Kids
Method
1- Rinse sabudana under water until the water turns clear. This is important to get rid of all the starch.
2- Transfer the rinsed sabudana to a large bowl and add 1 cup of water to it. No more.
3- In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.
4- To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
5- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
6- Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It’s important to dice the potatoes small here so that cook quickly.
7- Add the raw peanuts and for another 2-3 minutes.
8- Then add the green chili, curry leaves and cook for 1 more minute.
9- Add the drained sabudana to the pan along with salt and sugar.
10- Mix well until well combined.
11- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and cilantro and toss to combine.
12- Serve sabudana khichdi hot with chilled yogurt.
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