Sabudana Khichdi | How to Make Best & Perfect Fluffy, Non-Sticky Sabudana Khichdi
Sabudana Khichdi is a very popular Indian dish or comfort food prepared using sago or tapioca pearls, potatoes, crunchy and roasted nuts, lemon juice, and spices. It is chewy in texture. This is one of the most popular fasting, upvas, or vrat recipe prepared during the Navratri season. This is also known as sago pilaf or pulao or pulav, aloo or potato khichdi, sabudana usal, or saggubiyyam upma.
Course Breakfast, Dinner, Lunch, Snack
Cuisine gujarati, Indian, Maharashtra, north indian, South Indian
3tablespoonCilantro or Coriander leaves, finely chopped
½teaspoonSalt or Sendha namak (rock salt), to taste
Step I (Soaking Sabudana)
Place sabudana or sago in colander. Wash with cold tap water till the water runs clear. This is mainly done to remove all the starch. Removing the starch prevents it from sticking while cooking.
1 ½ cup Sabudana or Sago or tapioca Pearls
Soak the sabudana in water preferably overnight. Do not add too much water while soaking as it will make your dish mushy or clumpy. Use 1:1 ratio of sabudana and water for soaking.
1 ½ cup Water
Once its soaked overnight, to know if your sabudana is ready for cooking, do the smash test. Take one or two soaked sabudana and press it between your forefinger and thumb. It should smash easily.
If you still feel its harder add few tablespoons or a cup of water and let it continue to soak for some more time.
Drain off excess water if any using a colander.
Step II (Prepare Sabudana Khichdi or Potato Khichdi)
Heat ghee or oil in a non-stick pan. Add cumin seeds and sauté it for a few seconds. Add curry leaves and saute for 30 seconds. Add the potatoes and cook them for 4 to 5 minutes. Cut the potatoes into small cubes, so they cook faster.
2 tablespoon Ghee or Butter or Oil, 1 teaspoon Cumin seeds or Jeera, 2 Potatoes, cut into small cubes, 2 Curry leaves, sprig
Add ginger, green chile, peanuts, cashew nuts and sauté till it becomes golden brown in color on medium flame. (approx 2 to 3 minutes)
1 tablespoon Ginger, grated, 2 Green chilies chopped, adjust to taste, 2 tablespoon Peanuts or ground nuts, 2 to 3 tablespoon Cashews
Add soaked sabudana, salt, and mix just once. Cover with lid and cook on medium flame for 2 to 3 minutes and then sauté it once. Cover and continue to cook for additional 2 minutes or till it becomes translucent.
½ teaspoon Salt or Sendha namak (rock salt), to taste
Add lemon juice, cilantro. Toss everything once and switch off the flame.
1 to 1 ½ tablespoon Lemon juice, 3 tablespoon Cilantro or Coriander leaves, finely chopped
Cover with the lid for additional 2 minutes before serving. (This is optional)
Sabudana Khichdi is now ready. Serve and enjoy.
You can even boil the potatoes, cut them into cubes, and add them to the recipe.
Remember not to oversoak or overcook sabudana, as it will make the khichdi mushy and sticky.
Try to avoid using a cast iron pan. The heat will make sabudana stick to the pan. A nonstick pan works the best.
Do not skip the lemon juice, as adding it at the end and tossing may break bigger lumps, if any, and balance the flavors. Small lumps in khichdi's are common, as sago means full of starch.
I have covered all the necessary tips that I have learned to make nonsticky sabudana khichdi. If you are new to cooking or want to avoid mushy sabudana khichdi, please read at least the section on how to cook non-sticky sabudana khichdi in my blog post before trying this recipe.