Sabudana Khichdi - 2 ways | Gluten Free | Vegan
Sabudana Khichdi or sago pearls savoury pudding is a popular Indian dish made during fasting or certain Hindu festivals. Let us see two ways to make this.
Equipment
- Thick Bottomed Pan
- Bowl
- Pots and Pans
Ingredients
- ¼ cup Sabudana Tapioca pearls / Sago
- 2 tablespoon Oil
- 3 teaspoon Roasted peanuts peeled and crushed coarse
- ½ teaspoon Cumin seeds Jeera
- 3 spicy green chillies Chopped, adjust spice
- ¾ teaspoon Salt or Sendha namak for farali version
- ¼ cup Potato peeled, cubed, microwaved till soft but not mushy
- ½ cup Steamed veggies for the non farali version - peas, carrots, french beans etc
- 1 teaspoon Lemon juice
- 1 teaspoon Coriander leaves chopped
Instructions
- In a colander, wash the sabudana under tap / filtered water several times to remove excess starch (Tip #1).
- Soak the sabudana overnight (in the fridge) or for 3-4 hours with freshwater just about covering it with a teaspoon of curd added (TIP #2).
- After soaking for 8-9 hours, drain the water before cooking and fluff the pearls (pour water over the soaked pearls and drain fully and keep covered till other preps are done Tip#3)
- In a non stick pan, heat the oil. splutter the cumin seeds and green chillies.
- Add the steamed veggies (or the cooked potato - depending on which version you are making), salt and toss well.
- Now add the sabudana and sprinkle very little water and cook and cover till the pearls turn translucent.
- Fluff them again after 2-3 mins, add crushed peanuts, lemon juice and toss again.
- Take off the fire and let it rest for 1 min. Serve hot as is or warm with a bowl of curd.
Video
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