Sabudana Khichdi (Perfect Non-Sticky Version)

INGREDIENTS

• 1 cup sabudana (sago/tapioca pearls)
• ½ cup peanuts (roasted & coarsely crushed)
• 2 medium potatoes – boiled or cubed and sautéed
• 2–3 green chilies – chopped
• 1 tsp cumin seeds
• 1 tbsp ghee or oil
• Rock salt (sendha namak) – or regular salt
• Juice of ½ lemon
• Fresh coriander – chopped
• Grated coconut – optional, for garnish

Recipe

🕰️ Prep (The Most Important Step):

-Rinse 1 cup sabudana 2-3 times until water runs clear.

-Soak in water just enough to cover it (about 1–1.5 cm above level) for 5–6 hours or overnight.

-After soaking, press one pearl – it should mash easily.

-Drain excess water and fluff with a fork.

✅ Pro Tip: Add crushed peanuts to soaked sabudana and mix before cooking – this enhances flavor and prevents sticking!

🔥 Cooking Steps:

-Heat ghee or oil in a pan.

-Add cumin seeds → let them crackle.

-Add chopped green chilies → sauté for a few seconds.

-Add boiled or sautéed potatoes → lightly roast till slightly crispy.

-Add the soaked sabudana-peanut mixture.

-Add salt to taste (rock salt if fasting).

-Stir gently and cook on low-medium flame for about 5–7 minutes.

-🧂 Don’t over-stir or overcook — sabudana may become sticky.

-Once pearls turn translucent, switch off the flame.

-Squeeze lemon juice, garnish with coriander and optional grated coconut.