How to make Sabudana khichdi for fasting
sabudana khichdi

How to make Sabudana khichdi for fasting

Navratri is an Indian festival that celebrates the triumph of good over evil. The festival honours and celebrated Goddess Durga and her nine avatars for killing the demon Mahishasura.
Devotees from all over India, keep a fast to seek the blessings and graces of Goddess Durga. It is believed that one can purify its mind, body and soul by fasting. It is a way of detoxifying your body and maintaining a healthy diet. The fast is followed in many different ways in India depending upon the culture followed by particular regions. A few may fast for all nine days while others may fast for the first two and the last two days only. Some may drink only water during the fast, while some may have fruits or only one meal a day.
Navratri fasting food is tasty in its own way. Sabudana ki khichdi is one of the most common fasting food consumed by a majority of people.

Sabudana, also known as sago, is extracted from the roots of palm trees. It is very versatile and can be used to cook different kinds of recipes. You can make either sweet or savoury dishes. Sabudana khichdi, vada, papad and kheer are some easy and delightful dishes made from this food product.
Since sabudanas are rich in carbs and low in other nutrients, we will use a recipe that includes other ingredients like peanuts and veggies to make the dish more nutritious.

Level: Easy

Time: 20mins

Yield: 2

Sabudana Khichdi Recipe:

Ingredients

1 cup sabudana 180 grams, sago pearls

1 cup water 8 oz

1 tablespoon oil use oil of choice

1/2 teaspoon cumin seeds

1 medium potato 200 grams, diced small, around 1 cup diced potatoes

2 tablespoons raw peanuts

1-2 green chilli chopped, adjust to taste

6-7 curry leaves

1/2 teaspoon salt

1/2 teaspoon sugar optional

juice of 1/2 lemon

1 tablespoon cilantro

Directions

Sabudana Khichidi

DIRECTIONS 

To cook a delicious sabudana khichdi follow the recipe below.

  • Rinse sabudana under water until tne water turns clear. This is important to get rid of all the starch.
  • Move the sabudana to a large bowl and add 1 cup water to it and leave it over night.
  • In the morning drain the sabudana using a colander just to get rid of any excess water.
  • To check if sabudana is ready to cook, smash it between your thumb and index finger. Then set it aside for later.
  • In a pan, add peanuts and let it roast for 5-10 minutes on medium flame. Stir it in between. Once lightly roasted, put off the gas. Let it cool down.
  • Once it cools down, grind the peanuts in a grinder. Make sure you do not make it a complete powder, leave big pieces to enjoy while eating.
  • Heat the empty pan again on medium flame and add oil. Once the oil is hot, add cumin seeds and let them sizzle for few seconds.
  • Add diced potatoes to the oil and let it cook for 3-4 minutes until they are almost cooked. Don’t forget to stir in between. Dice your potatoes small so that they cook easily.
  • Then add the curry leaves and green chilli. Cook it for 1-2 minute.
  • Add the drained sabudana to the pan.
  • Add sugar and salt to it and mix until evenly spread.
  • Cook for a few minutes stirring once or twice. Do not cook it for a long time else it will become sticky. Put off the heat.
  • Add lemon juice and cilantro and toss to combine.
  • Serve sabudana khichdi hot with chilled yogurt.

Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.

To explore more cuisines, try out our new Singaporean vermicelli Noodles are made with thin rice noodles called vermicelli noodles. The Singapore Fried Vermicelli Noodles embraces exotic flavours with sweet-savoury curry powder, fragrant garlic, ginger and onions along with a lip-smacking sauce of chicken broth, soy sauce, oyster sauce, fish sauce, sesame oil, etc. for a savoury, addictive sauce that envelops every nook and cranny of the fresh stir-fried noodles and veggies.

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