Sabudana khichdi is a traditional breakfast dish in India. Made with
sago, potatoes, and peanuts, this is a simple
and healthy recipe. Start your day with
this filling breakfast. With some prep work the night
before, making this dish is easy.
Also
known as tapioca
pearls, sago is made from the starch extracted
from the pith (center) of the sago palm stems. The commercial
production of sago is in the shape of small globules or pearls. In
India, sago is used in puddings (payasam), as gruel or soup, and upma
dishes. In gruel form, it's a good alternative to carbonated drinks as
it gives energy without the added chemicals and artificial sweeteners.
Sago is full of carbohydrates and is great for a quick boost of energy.
It makes a good after-school snack for kids.
Servings: 4 Cooking Time: 15
minutes
Ingredients
1 1/2 cups sabudana (sago-big or small pearl sago),
soaked overnight in a
little water, just enough to cover the sabudana
1 1/2 cups peanuts, roasted and husk removed
1 medium potato
Turmeric powder, a pinch
1 tsp red chilli powder (reduce if you want the
khichdi to be mild)
Sugar, a pinch
Salt to taste
For Seasoning
5-6 tsp vegetable oil
5-6 green chillies
2 tsp cumin seeds
6-7 curry leaves
Preparation
Drain any excess water from the sabudana.
Grind the peanuts to a coarse powder, and add it to
the sabudana, along with turmeric powder, red
chilli powder, salt, and
sugar, and keep it aside.
Cut the potatoes in small cubes.
Heat oil in a wide and shallow pan, and add cumin
seeds. When they start turning brown, add green chillies and curry
leaves, stir for a couple of seconds, and add the potatoes. Cover
and cook on low heat for 2-3 minutes, until potatoes are soft,
stirring occasionally.
Add the sabudana and mix well. Sprinkle a little
water, cover and cook on medium heat 5-6 minutes or until the sabudana
becomes translucent. Stir occasionally to make sure the sabudana
doesn't stick to the bottom of the pan.
Serve the sabudana khichdi hot, with plain yogurt if
desired.
(ebook for Kindle)
