Sabudana Khichdi is a popular breakfast recipe in many parts of India. It is especially prepared during fasting days such as Navratri, Ekadashi, Sankashti, Sharavn Somwar and Maha Shivratri. Maha Shivratri 2017 is on 24th of February.

Sabudana or Sago is a produce prepared from Tapioca Root.  It is called ‘Javvarisi‘ in Tamil, ‘Sabudana‘ in Hindi, Bengali, Gujarati, Punjabi & Marathi, ‘Sabbakki’ (in Kannada), ‘Chavvari’ (in Malayalam) and ‘Saggubeeyam’ (in Telugu) among other regional and local names.

There are many delicacies that can be prepared from Sabudana. Sabudana Khichdi is one such delicacy. It has many variations in different parts of India. This recipe is a Maharashtrian style Sabudana Khichdi.

Fasting can be taxing on the body. Thus it is necessary to eat carbohydrates rich foods during/ after fasting to regain the energy. Sabudana Khichdi is rich in Carbohydrates and therefore an ideal food during/ after fasting period.

See other fasting recipes here.

Sabudana Khichdi Recipe for Vrat or Upwas
Recipe Type: Breakfast
Cuisine: Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
    • Sabudana / Sago = 1 cup
    • Roasted peanuts/ Moongfali = 1/2 cup
    • Boiled Potato (peeled and chopped) = 1 medium sized
    • Salt and Sugar = as per taste
    • TEMPERING
    • Ghee = 2tbsp
    • Cumin seeds/ Jeera = 1/2 tsp
  • Crushed green chillies= 2
Instructions
Notes
Preparation time includes the resting time for Sabudana which is between 4-5 hours.

Steps:

  1. Soak the Sabudana in water for 10-15 minutes (the soaking time may differ depending on the quality of Sabudana). Rinse and let it rest for at least 4 hours. The Sabudana will become larger in size, spongy, soft and translucent after 4-5 hours of resting period.
  2. Boil and peel potatoes. I usually boil potatoes in a separate container in cooker so that they do not come in contact with the water and become mushy. Boiling the potatoes will take around 6-7 minutes in a cooker. Cut the potatoes in cubes.
  3. Coarsely ground the roasted peanuts in a mortar pestle and keep aside. I have not removed the skin of the roasted peanuts.
  4. Crush the green chillies in the mortar pestle and keep aside.
  5. Mix well the coarsely ground peanuts and salt with Sabudana.
  6. Heat ghee/ oil in a kadhai on a low flame because iron utensils tend to heat up very quickly.
  7. Add cumin seeds and let them splutter.
  8. Add crushed freen chillies and sauté for a few seconds
  9. Add potato cubes and sauté for a minute.
  10. Add Sabudana, peanut and salt mixture and sauté for a minute
  11. Add a pinch of sugar and mix
  12. Cover for a minute or two. Saute in between.
  13. You will notice that Sabudana has become transparent.
  14. Sabudana Khichdi is ready to be served.

Here I have used an iron kadhai because of the health benefits of using iron utensils. Iron utensils add to the iron content of food and also make the food tastier. Now-a-days a lot of people are suffering from anaemia and iron deficiency is one of the major causes of anaemia.

Using iron utensils for cooking can help avoid/ cure this health condition. Eating a fresh (preferably home cooked), nutritious and well balanced diet is necessary for a healthy body and these small changes in the way food is prepared go a long way in ensuring good health.

You can serve Sabudana Khichdi with curd (dahi) or buttermilk (chaas) or as it is.

Do try out this recipe and share your feedback and suggestions. You may also check Aloo Jeera recipe.

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Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18