Name: Sabudana khichdi recipe by Abhilasha Gupta at BetterButter
Prep time: 360 min
Cook time: 15 min
Total time: 375 min
Yield: 3
Ingredients: Sabudana / sago 1 cup; Rosted peanuts 1/4 cup; Green chilli 2; Ginger 1 small piece; Corriender leaves 1 tbsp; Lemon juice 1 tsp; Sugar 1 tsp; Black pepper half tea spoon; Salt as required ( sendha namak); To Temper :; Ghee 2 tbsp; Jeera 1 tsp; Curry leaves 1 spring

ABOUT Sabudana khichdi RECIPE

Today I have shared the most famous Sabudana Khichdi recipe from North Indian cuisine with step by step. How to make Sabudana khichdi is not a big deal, but you should be little alert in soaking the sago pearls. I have listed lot of tips below to get a perfect and non-sticky sabakki khichdi. As sago is fully loaded with carbohydrates, it provides lot of energy during the vrat.

Instructions

Soak Sabudana in just enough water (immersed level only – approximately 1/2″ above) for 8 hours or overnight. Soaking time depends on the sabudana variety, for some 3 to 4 hours is enough. Soak it accordingly. Rinse the sago pearls in running water gently for 2 to 3 times, till the water runs clearly. Drain the water completely or keep the sago pearls in a colander for 1/2 an hour. Before going to preparation, press the sago with your fingers to check softness. If you are able to press easily with 2 fingers, it’s perfect, but it should not turn like a paste or gooey.
Chop green chilli, ginger finely and keep all the other ingredients ready.
Roast peanuts (if using raw ones) in a pan, once it cools down phew away the skin .Then transfer the peanuts to a mixer/blender.
Grind it to a coarse powder, just in one stretch else it release oil and becomes like a paste. Now add the peanut powder to the well drained sago.
Then add sugar and required salt. Toss it well or mix everything gently. Keep by side.
Heat ghee in a pan, add jeera and let it splutter.
Then add green chilli, ginger, curry leaves and saute till raw smell leaves.
we have already added salt for sago.Saute for 1 minute and then add sago pearls.
Cook covered for 2 to 3 minutes in low flame till the sago pearls turns translucent. Don’t overcook else it becomes hard and chewy.
Switch off flame, garnish with coriander leaves and squeeze lemon juice. Sabudana khichdi is ready, do try this for next Navratri vrat.

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