Tapioca pearls are cooked with potatoes and peanuts to make this amazingly delicious recipe. It is usually made during fasting days like Navratri, Mahashivratri, Ekadashi or Chaitra Navratri
To make sabudana khichdi perfect, you need to first soak sabudana well overnight.
Sabudana (Sago or Tapioca pearls) – ¾ cups
Oil – 1 ½ tablespoon and pinch of turmeric powder (Optional)
Cumin seeds – ½ teaspoon and mustard seeds- 1/2 teaspoon
Green chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1 small or ½ cup, cut into small cubes
Rock salt (Sendha namak) –to taste
Roasted peanuts – 2 tablespoons
Lemon juice – 1 teaspoon
Sugar – ½ teaspoon. Optional
Cilantro or coriander leaves – few sprigs, chopped finely
Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight. Check out tips section.
After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.
Let’s check sabudana is soaked properly or not.
Heat the oil in a pan on medium heat. Once hot, add cumin seeds and mustard seeds. Let them sizzle.
Then add chopped green chilies and curry leaves. Saute for 30 seconds then add cubed potatoes.
Add sabudana, pinch of turmeric powder (Optional) and salt to taste and half tbsp sugar (Optional).
Saute for few minutes.
Add roasted peanuts to it and one tbsp lemon juice and Chopped coriander leaves.
Cook on a low flame for 3-4 minutes.
Tapioca/ Saudana khichdi is ready to be served 🙂