Sabudana khichidi
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
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