Sabudana is a carbohydrate rich, low fat, low protein supplement that canbe used for preparing snacks, kheer etc. Sabudana khichdiis usually made during fasting days like Navratri, Ekadashi and any fastingdays. I ate them for my lunch as was lazy to make anything else. Same day Imade Sago vada they are my favorite. I will post the Sago Vada recipe for it soon.It is quick and easy to prepare.
Big Potato 2 no. (Boiled and chopped)
Green chilies 2 no (Finely chopped)
Fresh Ginger 1 tbsp. (Finely chopped)
Roasted Peanuts 3 Tbsp.
Fresh Coconut 2 Tbsp.
Curry leaves few
Turmeric Powder 1/8 Tsp.
Fresh Lemon Juice 1 Tbsp.
Salt as Per Taste
Oil 1 Tbsp.
Mustard seed ¼ Tsp.
Cumin Seed ¼ Tsp.
Asafetida powders a pinch.
- Wash the Sabudana in running water and soak Sabudanaovernight or for 4-5 hours.
- Next day, Wash the Sabudana pearls in a colander under running water until you feelthat all starch is rinsed and washed off. Sabudana should be soft you should beable to mash them with your finger.
- Take a pan add oil. Once oil is hot saut cumin seed,mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmericpowder. Saut for 20 secs
- Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
- Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudanachanges color and is translucent it's cooked. Do not over Cook.
- Finally garnish with curry leaves, coconut, drizzle withsome lemon juice .
- Serve hot and enjoy!
- You can avoid Hing, Turmeric Powder and curry leaves onFasting days.
- Soaking time depends on quality and size of the Sabudana.Here I used small and transparent variety.
- Do not add too much water to soak Sabudana. If you haveadded more water while soaking, Sabudana will become sticky while cooking. Addenough water up to just 1 ½ inches above the Sabudana.