Sabudana Khichdi or Maharashratrian Style Sabudana Khichdi

Sabudana Khichdi is one of the dishes, allowed to be consumed while one is fasting in Maharashtra. Sago or Tapioca pearls in English or Javvarisi in Tamil or Sabudana in Hindi or Marathi can be made either into a sweet dish just like the Javvarisi Payasam as prepared in South India, or the way it is made in Maharashtra, the famous Sabudana Khichdi.

Sabudana Khichdi

Sabudana Khichdi, as a fasting item is very famous all over the state that many eateries/restaurants have this item added to their menu during fasting times like Ekadashi, Shravan month or any other fasting days. This white pearl become translucent on cooking and with the addition of coarsely powdered peanut, salt, sugar and squeeze of lemon and a liberal garnishing of freshly grated coconut and coriander makes a very tasty and delicious snack item.

Though they are made for fasting, I make this for breakfast frequently as this is one of the favorite breakfast dishes of my family. It took me quite some time to master the art of preparing the perfect Sabudana Khichdi. During the initial days, my experiment with these pearls was most of the times a failure. I struggled to get the right texture. Sometimes, the khichdi either used to turn into a lump or would be uncooked. Having learnt the tips and tricks from my neighbor, this khichdi is now the most sought after dish at home.

Usually, boiled potato is cubed and added along with the tempering when prepared during fasting days. I skip it mostly and prepare it sans potato as my family prefers it plain.

Ingredients

Sabudana – 1 ½ cups or 350 gms approx.
Peanuts – 100 gms
Green chilli – 2 or 3
Lemon juice – 2 tsps or half of a big lemon
Coriander leaves for garnishing
Sugar – 2 tsps
Salt to taste
Water – 1 to 1 ½ cups for soaking the sabudana

To temper
Ghee– 1 ½ tbsps
Jeera or cumin seeds – 1 tsp

Preparation

Prep time – 9 hrs
Cook time – 30 mins
Total time – 9 hrs 30 mins
Serves 4

  1. Wash sabudana 2-3 times in plenty of water. Take the washed sabudana in a suitable bowl, add one cup of water or water just enough for the sabudana to immerse, cover with a lid and set aside overnight or for 5-6 hours.
  2. Next day, the sabudana would have soaked the water, increased in volume and be fluffy. If any water is left, drain it completely.
  3. Dry roast peanuts in a pan until brown, remove the peel while still warm and powder the peanuts coarsely using a mortar and pestle or in a mixer jar.
  4. Add sugar, salt, coarsely powdered peanut and lemon juice to the drained sabudana and mix well. Keep this ready.
  5. Finely chop green chillies and coriander.
  6. Heat ghee in a pan. Add cumin seeds and let it splutter. Reduce the flame to low-medium and add the green chillies followed by the sabudana.
  7. Keep on stirring continuously until the sabudana pearls turn translucent, which means they are cooked and ready for serving. This might take 8-10 mins.
  8. Garnish with finely chopped coriander leaves and serve hot.

Notes

  1. I usually soak the sabudana overnight which works out perfect for me. Sabudana is really fluffy and soft in the morning. However, depending on the quality of sabudana, the soaking time varies. Certain variety becomes soft within 2-3 hrs of soaking. Decide on the soaking time according to the quality of the sabudana you are using.
  2. You can also use a microwave oven to roast the peanuts.
  3. Instead of green chillies, you can also substitute it with red chilli powder. However, color of the khichdi may change.
  4. Keep on stirring the sabudana else it may turn into a lump. You can also cover the pan with a lid and cook for 2-3 mins and then stir for faster cooking.
  5. Sabudana or tapioca pearls should turn to translucent, which shows that they are cooked properly.

3 comments for “Sabudana Khichdi or Maharashratrian Style Sabudana Khichdi

  1. Aug 17, 2016 at 10:22 am

    Hi Deepa, this is great yaar. Will try your method. You know, I don’t get the right texture either. It gets cooked well for me but becomes a huge lump. 🙁 So how long do you cover and cook? Do you sprinkle more water or just keep stirring them? Sorry for the silly questions. Thanks 🙂

    • Deepa
      Aug 18, 2016 at 4:04 pm

      Hi Vidhya, thanks for your comments. Do try this method, it works out perfectly.
      I cover and cook for 2-3 mins and then I just stir it continuously until the pearls turn translucent. No need to add water at all as the sabudana would get cooked in its own steam.

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