Sabudana Khichdi

Pearl sago, or sabudana, as it is known in Maharashtra, is mainly eaten during religious fasting in preparations such as sabudana khichdi and sabudana vadas. In Southern India, it is commonly used in making pappadams, vadas and payasams.
I first came across Nupur’s recipe for sabudana khichdi a couple of months back, and have been making it very frequently since then. This traditional Maharashtrian favorite is now a regular at our place since it makes a quick, tasty and filling breakfast/brunch during weekends.


Here is Nupur’s recipe and this is what I did. I stuck to the original recipe for the most part, but also threw in some carrots for color, crunch and sweetness. I do not know if the dish will still remain a “fasting dish” with the addition of carrots.

For 3 servings
Ingredients:
2 cups sago/sabudana, soaked overnight and fluffed (Nupur has some good tips on how to soak sabudana here.)
1 cup peanuts, powdered coarsely
4-5 tsp sugar
Salt to taste
1-2 Tbsp oil
1 ½ tsp cumin seeds
2 small potatoes, cubed
8-12 baby carrots, chopped into small pieces
7-8 green chillies, chopped finely (adjust according to tolerance)
Lemon juice

Method:
Mix the fluffed sago, crushed nuts, sugar and salt together and set aside.

Heat oil in a pan and add the cumin seeds followed by the green chillies.

Next, add the cubed potatoes and carrots and cover and cook till the vegetables are done.

Add the sago-peanut mixture to the pan and mix well to combine with the seasoned vegetables. Cook on low heat for about 2-3 minutes and turn off the heat.

Squeeze some lemon juice over the khichdi. Serve hot. We had this with some tomatillo chutney.


I have cooked a lot from Nupur’s blog ever since I first stumbled across it some two years back. These are just some of her other recipes that I remember having tried out.

Pithale
Dahi Batata (Potato in Yogurt)

Tuesday Soup and Pan-Fried Potatoes


This goes to Zlamushka who is hosting the second round of Tried and Tasted. The June edition features Nupur’s blog which I simply love mainly for her simple, unassuming and down-to-earth style of writing, and of course, her recipes.