Sabudana (sago) khichdi

    6 hours 40 mins

    This is a very tasty dish that originates from Maharashtra. Serve this hot with some hot masala chai, and your guests will be delighted.

    Washington, United States
    3 people made this

    Serves: 4 

    • 2 cups sabudana (sago)
    • 2 potatoes, cut into small dice
    • 1 cup peanuts
    • 1 teaspoon + 2 tablespoons oil
    • 2 tablespoons ghee
    • 1 teaspoon jeera (cumin seeds)
    • 3 green chillis, finely chopped
    • 1 sprig curry leaves (kadipatta)
    • 1 pinch asafoetida (hing) powder
    • ½ teaspoon turmeric (haldi) powder
    • ½ teaspoon red chilli powder (optional)
    • Salt to taste
    • 1 teaspoon sugar
    • ½ cup finely chopped coriander leaves

    Prep:10min  ›  Cook:30min  ›  Extra time:6hr soaking  ›  Ready in:6hr40min 

    1. In a bowl, cover the sabudana with just enough water to barely cover the sabudana. Soak for 4– 6 hours. If you need to, overnight is ok.
    2. Add one teaspoon oil to a frying pan and roast the peanuts. Remove the skin, and grind the peanuts into a coarse powder. Set aside.
    3. Add the remaining oil and ghee to the frying pan. Add the cumin seeds, green chillis, curry leaves, and asafoetida. Add the potatoes, salt and turmeric powder. Cook for 5 – 10 minutes till the potatoes are cooked.
    4. Add the sabudana and stir fry till it is coated with the masala. Add the red chilli powder, salt to taste, and sugar and cook till the sabudana is cooked through and turns clear, about 10 minutes. Add peanuts and chopped coriander leaves. Serve hot.

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