Famous Maharashtrian Style Sabudana Khichdi
Updated: Mar 24
• Cuisine: Indian
• Recipe Type: Breakfast
• Difficulty: Medium
• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Serves: 4
2 cups sabudana (soaked overnight)
Roasted peanuts coarsely ground.
3 green chillies finely chopped
7 to 8 curry leaves
1 tsp cumin seeds
1 medium potato
1 tbsp sugar
Oil as desired
Coriander for garnishing
For soaking the sabudana:
Transfer the washed and drained sabudana in a bowl. Add water with its level just above 1 to 1.5 inches in the bowl. Cover the bowl and leave the sabudana pearls overnight.
The time duration will depend on the quality of sabudana pearls.
In the morning before you begin, check on the soaked sabudana. Press a few pearls. They should mash easily. If you feel some hardness in the center, then add a few tablespoons of water and leave for 30 minutes more. Depending on the quality of sabudana, it can take less or more hours for soaking or will require less or more water. Using a colander or a sieve, strain all the water from the sabudana. The water has to be strained very well. Excess moisture or water can make the khichdi mushy, sticky, lumpy and pasty.
Cut the potato into small fine cubes and heat a pan with oil.
Add some cumin seeds and the potatoes, cover it with a lid and let the potatoes cook in the steam for 4 to 5 mins with occasional stirring so that they don’t burn.
Take the sabudana and add sugar, salt and crushed peanuts and mix it well in a bowl.
Check if the potatoes cooked by mashing one piece with a spoon. (if it easily mashes it has cooked) Now add green chili, curry leaves and fry it for a while.
Now add the sabudana and mix it well with rest of the ingredients Cover it with a lid for 3 to 4 mins and let it cook on a very low flame. Your sabudana khichdi is now ready and can be served with garnished coriander.