Navaratri is a time when many people in India fast and during this time one of the most sought after recipes is the sabudana khichidi also know as sago. Usually this is a tricky recipe since the sago tends to stick to each other during the process of cooking. Here I have given tips to make this a non-sticky khichidi recipe. Follow the steps and you get a healthy , tasty and nutritious breakfast.
1.5 cups sabudana *see notes
2 medium potatoes,skin removed & chopped
3-4 green chillies, finely chopped
3 tablespoons peanut powdered (roasted ,skin removed & ground)
2 tablespoons oil
Coriander leaves for garnishing
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1 tablespoon channa dal
1 tablespoon urad dal
Few curry leaves
- In a big pan , add oil .
- When the oil is hot , add mustard seeds , sesame seeds, channa and urad dal and curry leaves.
- Fry in medium flame until colour changes and the mustard and sesame seeds start to splatter.
- Add potatoes and fry until the potatoes are cooked and turn soft.
- Add in a teaspoon of salt , so that the potatoes absorb salt and don’t taste bland at the end.
- Now add green chillies and sauté.
- Take the drained sabudana and add it . Gently mix the sabudana.
- The sabudana might stick but ultimately separate. So it’s very important to drain the sabudana overnight and refrigerate.
- The flame should be medium and cover and cook the sabudana for about a minute or two.
- The sabudana becomes transparent upon cooking.
- Now adjust salt and add lemon juice , peanut powder, coriander leaves and coconut.
- Mix everything well.
- Serve hot with sweetened yoghurt !
Notes 📝- soak sabudana with enough water for 4-5 hours. The sabudana should be soft after soaking. Now using a strainer drain the water completely. Allow orbit sit in the strainer for an hour. Then transfer the sabudana into an container and refrigerate overnight. This helps the starches to re bind and will not stick when sabudana is cooked.