A healthy, delicious and a quick Maharashtrian breakfast recipe with sabudana or tapioca pearls. Serve it with some coconut chutney and enjoy a hearty meal
A healthy, delicious and a quick Maharashtrian breakfast recipe, the sabudana khichdi or savoury sago pearls, is a favourite in my home. Having stayed my entire life, until London happened, in Mumbai, Maharashtrian cuisine has been an integral part of my diet. Hence, I am sharing with you a wonderful recipe of sago pearls that is both, a yummy breakfast and a refreshing snack. Moreover, it is extremely light on spices and can be made with minimal ingredients. So, it is absolutely perfect for a busy morning or a quick tea time food. The sabudana khichdi has a lovely combination of sweet, savoury and sour. All this coupled with the fragrance of fresh curry leaves and ghee, is lip smacking. Additionally, the roasted and crushed peanuts deliver a beautiful crunch and texture to the otherwise soft, chewy texture of the khichdi. And the small diced and fried potatoes, provide the required body to the dish.
Also see,
Sabudana khichdi
Even though this khichdi is quick to make, you will need to soak the sago pearls for 6-8 hours or overnight, before you cook them. And the ratio of sabudana to water is 1:1. Thereafter, the remaining process, truly, is quick and easy. After all the cooking time is barely 15 minutes. Now, while I have made mine in ghee, you could also choose to use regular cooking oil. However, the flavour that ghee brings out, is unmatchable. Secondly, I have diced the potatoes in the khichdi small, and fried them. But, even boiled and roughly cut potatoes also work very well, here.
Typically, the sabudana khichdi is served with a coconut chutney. But, I enjoy a bowl full of it with a cup of piping hot masala chai. And not just breakfast, I can have this for any meal in the day!
Furthermore, whenever you make this recipe, you can covert the leftovers into another mouthwatering delicacy. And that is the sabudana vada. These are spiced, sago fritters which are again very easy to make. You can check my healthy version of the appe pan sabudana vada recipe, if you wish. And why wait for leftovers, simply make a larger batch and re-cycle the extra into these delicious fritters.
I hope you will like my recipe and use it very soon to make some delicious sabudana khichdi for yourself and your loved ones. Do drop me line, with your feedback, when you do. You could also share your khichdi pictures with me even on Instagram. I’d be thrilled to take a look!
Eat hearty!
Sabudana khichidi
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 cup sabudana or sago pearls
- 1 cup water
- ¼ cup potatoes boiled and roughly chopped
- ¼ cup pink peanuts roasted & coarsely crushed
- 1 tsp cumin seeds
- 2 fresh chilis finely chopped
- 3 tbsp ghee use oil for a vegan option
- 2 tbsp sugar
- 2 tbsp lemon juice
- 5-6 tbsp coriander leaves chopped
- salt to taste
Instructions
- Wash the sabudana or sago pearls and soak them overnight in the water. They will absorb all the water, bloom and become soft by the morning
- Just before you are going to begin cooking, mix the crushed peanuts, salt and sugar with the bloomed pearls
- Heat the cooking pot with the ghee. Once it melts, add the cumin seeds, chilis and the potatoes
- When potato chunks catch a slight colour, add sabudana and peanuts mixture. Mix gently but throughly, cover and cook on a low flame, until the pearls turn transparent. Turn the heat off and stir in the lemon juice
- Garnish with coriander leaves and serve the sabudana khichdi fresh and hot with a spicy coconut chutney on the side and some masala chai. Enjoy!
Notes
- Choose the slightly thicker variety of sago pearls for this recipe
- You could also use store bought roasted peanuts for this recipe
- The sugar and lemon juice are essential components of this recipe. It gives a lovely rounded flavour
- Adding the chilis is optional
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
