Sabudana khichdi (Sago) NAVRATRI SPECIAL

Sabudana khichdi is an Indian snack made from Sago, It is more popular in Maharashtra, Rajasthan and Gujarat.

 Sabudana khichdi is a favorite snack for people who are in fast during  festival like Navratri. Sago is pure carbohydrate, has high energy content and hence an ideal food for people who are on fast.  Adding Peanuts to Sabudana khichdi adds to the Protein, Vitamins and Minerals content making it a more balanced meal. It has a high calorific content, due to the quantity of starch and fat present.

Ingredients: 
Sabudana ..1 cup 
Potato .. 1 (Boiled)
Cumin seeds ..1 tsp 
Mustard seeds..1/2 tsp
Peanuts .. 1 tbsp
 Rock salt .. to taste 
Green Chilies.. 3
 Lime juice .. 2 tsp
Curry Leaves 4-5
 Oil or ghee.. 3 tbsp
Grated Coconut for garnish
Coriander Leaves for garnish

 Method:

Step 1

 Wash Sabudana(Sago) in running water thoroughly. Then soak the Sabudana with just enough water to immerse Sabudana. Cover with a lid and and keep it soaked, for at least 4 to 5 hours. The grains become separate and fluffy after 5 hours.

Step 2

Dry roast the Peanuts. Peel the skin off by rubbing with your hands. (Alternatively, you can use the already peeled and skinned ones grind them to a coarse powder and set aside.

Step 3

Heat Oil/Ghee in a pan. Add Mustard seeds. Once the seeds stop spluttering, add Cumin seeds, green chilies, curry leaves and stir fry for a minute.

Step 4

Add boiled and cubed Potatoes and Salt and stir it for 2 minutes on a medium flame.

Step 5

Add ground Peanuts powder and mix well.

Step 6

Add soaked Sago and mix well by stirring continuously on low flame. Cover the pan with a lid and cook for 3 to 4 minutes on a low flame.

Step 7

Once cooked, switch off the flame. Add Lemon juice stir it properly.

Step 8

 Garnish with Coriander Leaves and grated Coconut.

Step 9

Serve Sabudana Khichdi hot with sweet curd or plain.

NOTES : Add just enough water at the time of soaking sago so that the Sago is immersed in water. Adding more water will make the Sago mushy. Pressure cook the Potatoes until soft up to 2/3 whistles. Peel the skin and cut the Potatoes into cubes and keep it ready before making the khichdi. Alternatively, you can directly add the chopped raw Potatoes and cook it in the pan. Add little Salt while cooking Potatoes as it enhances the taste of Khichdi and cooks faster.

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