Sabudana Pulao is a very simple dish made with the Tapioca pearls cooked with assorted vegetables and flavoured with simple Indian spices. It is a one pot dish and does not take much time to prepare unlike the regular pulao. Since it does not contain onion and garlic it is best eaten during the Navaratri fasting. Sabudana being originally from tapioca root provides a very essential nutrition.

Ingredients Of Sabudana Khichdi

  • 1 Cup Sabudana (sago)
  • 1/2 Cup Peanut (shelled and coarsely pounded), roasted
  • 2 Tbsp Ghee
  • 1 tsp Zeera (cumin seeds)
  • 3-4 Sabut lal Mirch (whole dried red pepper)
  • 1 sprig Kadhi patta (curry leaves)
  • 2 tsp Sendha Namak (white rock salt)
  • 1 tsp Chilli powder
  • 1 Tbsp Hara dhania (coriander leaves)
  • 1 tsp Green chillies, chopped
  • 1 Tbsp Lemon juice

How to Make Sabudana Khichdi

  1. Wash Saboodana until the water is clear. Soak in water about 3 cm / 1 1/2 “above, for about an hour. Drain in a colander, then spread on a thick cloth for about 1 hour.
  2. It is important that the water drips very well, because otherwise the sabudana will stick in pieces.
  3. Mix saboodana, peanuts, salt and chili powder very well so that it is well coated with this mixture.
  4. Heat the ghee and add the zeera, lal mirch and kadhi patta. When the mirch darkens a little, add the saboodana mixture and return to low heat until it is well cooked. Take a few minutes.
  5. Remove from the heat, add the lemon juice and mix well. 6.Serve garnished with hara dhania and green peppers.

Tips to Make Non-Sticky Sabudana Khichdi

  1. Soak the sabudana overnight. Many recipes would require a 4 or 6 hour soak, but in my experience, the recipes work best if you soak them overnight.
  2. Rinse the sabudana until the water becomes clear to remove the starch. It is an important step to do before soaking the sabudana.
  3. Always use a 1: 1 ratio of sabudana and water. So for 1 cup of sabudana, use 1 cup of water for soaking.
  4. In the morning, drain the sabudana. There will hardly be any water left in the morning after soaking the sabudana overnight. However, drain them using a colander to make sure there is no water.
  5. Check if the sabudana has been properly soaked by pressing a bead between your thumb and forefinger. You should be able to easily overwrite it.
  6. Once you have added the sabudana to the pan, do not cook it and do not stir it too long. You should only cook for a few minutes until most of the pearls become translucent.
  7. If you continue to cook and mix for a long time, it will stick.

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