Sabudana khichadi or as one says in Marathi Sabudanyachi khichadi, is one of my favourite Maharashtrian breakfast dishes. I think my mum makes the world’s best khichadi. Over the years, I have learnt by watching her make it. And if I may say, the one I make tastes good too.
Ingredients:
- 2 cups sabudana (Sago. Go for the big sago grain rather than the small variety)
- 1/2 cup water approximately
- 3/4 cup roasted and very coarsely grounded peanuts
- 1 1/2 tsp salt
- 1tsp sugar
- 3-4 tbsp ghee/tup, or 3-4 tbsp vegetable oil
- 1 1/4 tsp cumin seeds
- 3 green chillies chopped into about 1 inch pieces
- 2 small potatoes, peeled and cut into small pieces
- For garnish: 2 tbsp Fresh grated coconut and 2 tbsp finely chopped coriander
Method:
- Rinse the sabudana thoroughly in a strainer under cold water. Get all the excess water out.
- Transfer it to a bowl, add little water to the bowl (just about enough that sabudana is submerged but you barely see any water on top). Leave it overnight to soak. Don’t use any shortcuts in this method, trust me it affects the texture and taste.
- In the bowl of sabudana, add the peanuts, salt and sugar and mix it gently.
- Heat the ghee or the oil in a wok.
- Once the oil is hot, add the cumin seeds and when they start crackling add the chopped chillies. Followed by the potatoes. Cover the wok and let the potatoes cook for about 4-5 min.
- Add the sabudana mixture and mix it all up gently. Leave it to steam for about 10 min. Gently mix it couple of times in between. The sabudana should turn slightly translucent and that’s when you know it’s cooked.
- Turn the heat off and sprinkle the coconut and coriander. Serve it hot. Some people like to have greek style yogurt on the side with Sabudanyachi khichadi.
Sabudana khichadi