How to make non sticky sabudana khichdi | Sago Khichdi

Sabudana Khichdi is one of the most popular comfort food in India. It’s also know by sago khichdi and tapioca pearl pilaf. Sabudana Khichdi is a simple one pot meal commonly prepared for breakfasts or during religious festivals in India. Sabudana khichdi is a very nutritious and yummy recipe which when prepared with clarified butter and potatoes, you can a good dose of starch and fat (something that healthy food these days seem to lack). However, it is a wholesome dish which would give you everything you need to keep up your energy all day long.
Love Sabudana khichdi ? but somehow can’t get it right . Does it turn mushy or sticky and completely unappetizing then today’s post- How to make perfect non-sticky Sabudana Khichdi / tapioca pearls pilaf has got you covered . Here we bring you an easy Sabudana Khichdi Recipe that’s not only quick but, can be easily made at home. The sabudana khichdi recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this sabudana khichdi recipe at home is an easy way to get a delicious meal .

Tips to make non-sticky sabudana khichdi :

• Wash sabudana thoroughly at least six to seven times until the water becomes clean and clear. Rub sabudana with your hands while washing it to remove as much white powdery starch as possible.
• You cannot soak sabudana to cook it instantly. It takes at least five to six hours to soak it properly. So you have to plan ahead of time if you want to cook it.
• Soak sabudana in equal amount of water as that of the quantity of sabudana taken. For example if you have taken one cup of sabudana then soak it in one cup of water. Cover it after soaking. If it is soaked in excess water, it becomes mushy and if it is soaked in less than required water, sabudana khichdi will become dry and hard to chew.
• Do not stir sabudana khichdi frequently while cooking it. It can lead to sabudana lumps.
• Do not overcook. Otherwise, the sabudana khichdi will become chewy.
• If you want to store soaked sabudana, keep it in an airtight container and store in a refrigerator safe for three days.

Ingredients for sabudana khicdi –

1 Cup Sabudana (sago)

1/2 Cup Peanut (shelled and coarsely pounded), roasted

10-12 whole peanuts

3 Tsp Ghee

1 tsp mustard seeds

1 tsp Zeera (cumin seeds)

1 tsp Green chillies, chopped

1 tsp ginger, finely choped or grated

1 sprig Kadhi patta (curry leaves)

2 tsp Sendha Namak (white rock salt)

1 Tbsp Hara dhania (coriander leaves)

1 Tbsp Lemon juice

Instructions to make perfect non sticky sabudana khichdi

1. Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and set it aside. In order to get non sticky sabudana khichdi, soak sabudana in just enough water so that it is completely submerged in water but there should be no extra water on top. To check if sabudana is soaked properly , press a pearl between your finger and thumb. If it is still hard from inside, it needs some more soaking.
2. Add oil to a heavy bottom non stick pan . Once warm , add in the mustard seeds and cumin seeds. When the cumin and mustard start to crackle, add the whole peanut and fry till crisp.
3. Next add ginger, curry leaves and chopped green chillies. Then add diced potatoes. Add rock salt. Stir and fry potatoes for 2-3 minutes. Then add grounded peanuts and sabudana. Check for salt an add some more if needed. Cover and cook on low flame. Stir occasionally.
4. Switch off the gas when sabudana becomes translucent. Do not over cook, otherwise khichdi will become dry and chewy.
5. Drizzle lemon juice and garnish with coriander leaves as per liking. Serve hot.