Fool-Proof Recipe for the Perfect Sabudana Khichdi

Sabudana Khichdi is a cherished Indian dish, especially during fasting periods like Navratri and Shivratri. But the high starch content in sabudana can make getting it absolutely right tricky. A few careful steps such as selecting quality tapioca pearls to precise soaking and cooking methods can help you make and enjoy the perfect and delicious non-sticky and light sabudana this Maha Shivratri.

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 medium potatoes, boiled and cubed
• ⅓ cup roasted peanuts, coarsely crushed
• 2 green chilies, chopped
• 1 tsp cumin seeds
• A few curry leaves
• 1 tbsp ghee or oil
• Salt to taste
• Juice of ½ a lemon
• Fresh coriander for garnish

Instructions:

Step 1: Soaking Sabudana
Rinse sabudana under running water at least three times, gently rubbing the pearls to remove excess starch. Drain and add just enough water to cover them (about ¾ cup). Let them soak for 4-6 hours or overnight until they soften and double in size.

Step 2: Cooking

• Heat ghee or oil in a pan over medium heat.
• Add cumin seeds and let them crackle. Stir in green chilies and curry leaves, sautéing until fragrant.
• Toss in the boiled potatoes and cook until slightly golden.
• Reduce the heat to low, add the soaked sabudana, and season with salt. Stir gently to combine.
• Cook for 2-3 minutes, stirring occasionally, until the pearls turn translucent.
• Mix in the crushed peanuts for crunch and flavor.
• Squeeze lemon juice over the khichdi and give it a final mix.

Step 3: Serving
Garnish with fresh coriander and serve hot with plain yogurt or coconut chutney.

Pro Tips:

• Use minimal water while soaking sabudana to prevent mushiness.
• Avoid overcooking—once translucent, the pearls are done.
• Roasted peanuts add crunch and enhance taste.

Enjoy this easy and delicious sabudana khichdi as a fasting meal or a hearty breakfast!