Sabudana Khichdi

Ideal for fasts this preparation of soaked sago tossed with spices and boiled potatoes is an all-time hit. Sago pearl khichadi is one of most widely preferred and delicious Indian breakfast and fasting food for festivals like Navratri and Shivratri. Sago khichdi can be prepared using two types of sabudana (sago), large and small. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 06 Mar 2019 in Recipes Course

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Main Ingredients	Sago
Cuisine	Maharashtrian
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Sabudana Khichdi

1 1/2 cups Sago

Method

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.
Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
Serve hot.

Nutrition Info

Calories	964
Carbohydrates	158.4
Protein	16.4
Fat	29.5
Other Fiber	Zinc- 2.6mg