Non Sticky Sabudana Khichdi

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About Sabudana Khichdi

Sabudana Khichdi is a popular Indian dish made from sabudana, also known as tapioca pearls or sago pearls. It is a commonly consumed fasting food during festivals like Navaratri and Mahashivratri in India, as it is considered permissible for people who are observing certain religious fasts that restrict regular ingredients.

Youtube video guide on how to make sabudana khichdi

Ingredients

  • Sabudana: 1 Cup
  • Peanut: ¾ Cup
  • Potato: 2 boiled
  • Curry leaves: 10 to 15 Leaves
  • Parsley (Dhaniya Patti): 10 to 15 leaves
  • Cumin Seeds: 1 table spoon
  • Lemon: Half
  • Black Salt as per taste
  • Black pepper powder: 1 tea spoon

How to make sabudana khichdi step by step:

  • Roast ¾ Cup of peanut in 2 tablespoon oil and divide in 2 equal parts. For Coarse powder blend one half of peanut using mixer grinder.
  • Heat 2 tablespoon oil and stir fry 2 medium size boiled potato cubes. Add 1 table spoon cumin seed and let it splutter
  •  Add curry leaves and 2 chopped green chilli.
  • Now add soaked Sabudana and fried blended peanut powder. Mix gently  
  • Add Black Salt. Mix well
  • Add parsley and squeeze half lemon juice

Frequently asked questions (FAQ) about Sabudana Khichdi

  • What is Sabudana Khichdi? Sabudana Khichdi is a traditional Indian dish made from sabudana (tapioca pearls), potatoes, peanuts, and spices. It’s a popular fasting food during certain religious festivals and is also enjoyed as a light meal.
  • Is Sabudana Khichdi gluten-free? Yes, Sabudana Khichdi is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
  • Can I make Sabudana Khichdi ahead of time? While it’s best to enjoy Sabudana Khichdi freshly cooked, you can prepare the soaked sabudana and the ground peanuts ahead of time to save some preparation time. However, it’s recommended to cook and assemble the dish just before serving to maintain its texture and flavor.
  • Can I make Sabudana Khichdi without potatoes? Yes, you can make Sabudana Khichdi without potatoes if you prefer. However, potatoes add a nice texture and flavor to the dish. You can consider substituting with other ingredients like boiled sweet potatoes or simply omitting them.
  • Can I add vegetables to Sabudana Khichdi? Traditionally, Sabudana Khichdi doesn’t include many vegetables, but you can certainly experiment with adding vegetables like peas, carrots, or green beans to enhance the nutritional value and taste.
  • Can I make Sabudana Khichdi during regular days, not just for fasting? Absolutely! While Sabudana Khichdi is commonly enjoyed during fasting periods, there’s no restriction on enjoying it as a regular meal. It’s a delicious and comforting dish that can be enjoyed at any time.
  • What type of sabudana should I use for the khichdi? You should use “sabudana” or tapioca pearls that are specifically meant for cooking. These pearls are typically white or translucent when raw and turn translucent and soft when cooked. Avoid using large-sized tapioca pearls that are usually used for desserts, as they won’t work well for Sabudana Khichdi.
  • Can I reheat Sabudana Khichdi? While it’s possible to reheat Sabudana Khichdi, it’s recommended to consume it immediately after cooking for the best texture and flavor. Reheating can cause the sabudana pearls to become sticky and lose their original texture.
  • Is Sabudana Khichdi a complete meal? Sabudana Khichdi is often considered a light meal due to its relatively simple ingredients. While it provides carbohydrates and some protein from peanuts, it may not be considered a complete meal in terms of providing a balanced variety of nutrients. Adding vegetables or protein-rich ingredients can make it more well-rounded.
  • Can I customize the spiciness level of Sabudana Khichdi? Yes, you can adjust the spiciness level by adding more or fewer green chilies according to your taste preferences. Keep in mind that the spiciness can also be balanced by adding a squeeze of lemon juice.

Tips and Tricks

  1. Soaking Sabudana:
    • Use small-sized sabudana pearls for better texture.
    • Rinse the sabudana thoroughly multiple times until the water runs clear. This helps remove excess starch and prevents them from becoming too sticky.
  2. Soaking Time:
    • Soak the sabudana for at least 3-4 hours, or preferably overnight, to ensure they are fully hydrated and softened.
  3. Draining Excess Water:
    • After soaking, drain the sabudana well to remove any excess water. Use a sieve to ensure all water is drained.
  4. Potato Prep:
    • Dice the potatoes into small, even-sized pieces for even cooking. You can partially boil or microwave the potatoes before adding them to the pan to speed up cooking.
  5. Peanuts:
    • Roast the peanuts until they’re crunchy and golden before grinding them coarsely. This enhances their flavor and adds a pleasant crunch to the khichdi.
  6. Spices:
    • Adjust the amount of green chilies according to your spice tolerance.
    • You can add a pinch of cumin powder or black pepper for extra flavor.
  7. Cooking:
    • Use a non-stick pan to prevent sticking and ensure even cooking.
    • Cook the potatoes until they are fully cooked and slightly crispy before adding the sabudana.
  8. Fluffing:
    • After adding sabudana, keep stirring gently to ensure even cooking and prevent clumping. Use a gentle folding motion to avoid mashing the sabudana pearls.
  9. Salt:
    • Use rock salt (sendha namak) if you’re making Sabudana Khichdi for fasting. Otherwise, regular salt can be used.
  10. Lemon Juice:
    • Adding a squeeze of lemon juice at the end brightens up the flavors and balances the dish.
  11. Garnish:
    • Freshly chopped cilantro (coriander leaves) adds a burst of freshness and color.
  12. Customization:
    • Feel free to customize the khichdi by adding grated coconut, chopped vegetables, or roasted cumin powder according to your taste.
  13. Serving:
    • Sabudana Khichdi is best enjoyed hot and fresh. It tends to get sticky upon cooling.
  14. Leftovers:
    • If you have leftovers, store them in an airtight container in the refrigerator. Reheating might affect the texture, so try to consume leftovers within a day.
  15. Experiment:
    • Don’t hesitate to experiment with flavors and ingredients to make the dish your own. You can try adding cashews, raisins, or even paneer for a unique twist.

With these tips in mind, you’ll be able to prepare a delicious and perfectly textured Sabudana Khichdi that everyone will enjoy.

Conclusion

Sabudana Khichdi is a versatile and flavorful Indian dish made from soaked tapioca pearls, potatoes, peanuts, and spices. While commonly associated with fasting during religious festivals, it has transcended its origins and become a beloved comfort food enjoyed beyond fasting periods. By following the tips and tricks mentioned earlier, you can create a delightful Sabudana Khichdi with the perfect balance of textures and flavors.

Whether you’re a novice in the kitchen or an experienced cook, Sabudana Khichdi offers an opportunity to explore the nuances of Indian cuisine and experiment with different ingredients. Its simple yet satisfying nature makes it a popular choice for light meals, and its adaptability allows you to tailor it to your preferences, whether that means adjusting the spice level, adding vegetables, or introducing new flavors.

So, whether you’re seeking a delicious fasting option, a quick and flavorful meal, or a way to immerse yourself in the rich culinary traditions of India, Sabudana Khichdi stands as a delightful choice that brings together a blend of ingredients, techniques, and cultural significance that have made it a cherished dish in Indian households and beyond.