Sabudana Kichdi is a popular food during the fasting days to avoid rice and wheat preparations. It gives the necessary calories to sustain energy during the fasting. It is a tasty dish and can be had as breakfast or a snack during any time of the day.
Sago (Sabudana / Javvarasi / Tapioca pearls) – 1 cup
Roasted and crushed Peanuts – ¼ cup
Potato (Parboiled, Peeled and diced) – 2
Whole peanuts – 2 tbsp
Turmeric Powder (Haldi) – 1 pinch
Salt to taste
Cilantro (Dhania ) Leaves – 2 tbsp (finely chopped)
Sugar – 1tsp
Lemon Juice – ½ tsp
Ghee (Clarified Butter) – 2 tbsp
Jeera (Cumin) Seed – 1tsp
Green Chilli – 2 (finely chopped)
Wash the Sabudana under running water, drain the water completely. Soak it in a cup of water for 3 to 4 hours. After soaking, the Sabudana becomes fluffy and moist. There are different sizes of Sabhudana available – small, medium and large sized one. The soaking time depends on which one is used.
Add the crushed peanuts to the soaked Sabudana (Sago) and mix well. It prevents the Sabudana sticking to the pan.
Heat Ghee in non- stick pan and add the peanuts and roast till it becomes crisp.
Add Jeera and allow it to crackle.
Add Green Chilli and sauté for 30 seconds in low flame.
Add Turmeric Powder and Potatoes and stir cook for 4 to 5 minutes.
Add the Sabudana and mix well. Add Salt and Sugar. Mix well. Cover with a lid and cook till the Sabudana becomes transparent.
Add Cilantro and stir for 1 minute. Switch off the flame. Add Lemon juice.
Sabudana must be soaked well, else it will become chewy.
Cooking should be in low flame after the Sabudana is added to the pan.
For people who are fasting, avoid Salt.