Love Served Daily

Cooking up Smiles..Across the Miles

Sabudana Khichdi..An undying love story.

14 Comments

IMG_0775Sabudana Khichdi is made with tapioca (sago) pearls. It is usually had when an individual is observing “fast” for religious reasons. Its pretty high in calories and carbohydrates to keep one full during their “fast” (Vrat). As much of a health freak I am, I eat it for only one reason. I love it. 🙂

I have loved eating sabdudana khichdi for as long as I can remember. I can safely say these are my favorite kind of pearls. Fasting with my mom just to be able to feast on a big bowl of this delightful dish. Fortunately, my husband enjoys eating this as much and our daughter has followed suite. Its a family favorite dish that I really enjoy cooking and relishing. 🙂

Notice how I smile every time I talk about it. Yeah that is how much I love it.

While making this dish, a lot depends on the quality of the sabudana and the soaking process. Excess water can make this khichdi very sticky. If that happens to you, add some more potatoes and make tiikis, known as sabudana vada, Either way it tastes delicious.

As for me, sticky or not, I enjoy it equally. When you love someone, you accept them in both their good and bad days 🙂

IMG_0777

Here is how I make Sabudana Khichdi.

Ingredients:

Sabudana pearls – 1 cup

Medium potato – 1, finely chopped

Cumin Seeds – 1 tsp

Green chilly – 1, finely chopped

Salt to taste (Use Sendha Salt if you are fasting)

Sugar – 1 Tsp (Or more if you like)

Lemon Juice – 2 Tsp

Roasted and crushed Peanuts – 1/2 cup (I sometimes use roasted and  whole peanuts too or a mix of both kinds). The crushed peanuts really help to keep the pearls separate. So no sticky khichdi.

Ghee or clarified butter – 1.5 tbsp. (Can use oil if you like, but it tastes so much better with ghee)

Turmeric powder – 1/4 tsp (optional)

Cilantro for garnish

Method:

  1. Put the Sabudana in a colander and wash it well under running water till all the starch is washed off. The water will finally be clear as opposed to white. The lesser the starch, the less sticky the khichdi.
  2. Now soak the sabudana in very little water, just about an inch above the pearls. Leave it for 3 – 4 hours or longer, if possible. Keep fluffing it with a fork every hour to make sure the pearls are separate.
  3. Another soaking method that seemed to recently work for me is where you soak the sabudana in water (like you do for rice) for about an hour. Then rinse out all the remaining water. Cover and leave this soaked sabudana in fridge overnight. The next morning, you will see that all pearls are separate and pretty dry. Again fluff it well with a fork and move on with the recipe.
  4. Heat ghee in a big pan, I prefer to use a nonstick pan here to control the amount of ghee. Also the khichdi sticks less to the pan. Once the ghee is hot, add in the cumin seeds and let them splutter. Add the green chilly and let it cook for just about a minutes.
  5. Its time to add the finely chopped potatoes. Cook them for about 3 minutes till they get a nice color and get soft. If using turmeric, you can add it here.
  6. Meanwhile, take your soaked sabudana and mix the salt, sugar, crushed peanuts and lemon juice. I prefer to do this before as it coats the sabudana well and the lesser you move around the khichdi while its on the flame, the better.
  7. Once potatoes are done, add sabudana to it and mix well. Just in case you feel your khichdi is drying out, you can sprinkle some water while cooking.
  8. Cover and cook for 3-4 minutes till all white pearls turn translucent. That’s when you know your khichdi is ready.
  9. Finally garnish with fresh cilantro leaves and dig in.

IMG_0776

So there you have it. Go ahead and make some of this delicious dish and treat yourself to some perfectly cooked Sabudana Khichdi. 🙂

And believe in Love, Because some love stories are forever. 🙂

Happy Cooking, Fasting and Feasting.

Love,

Ritu.

Advertisements

Author: Love Served Daily

A few years ago I would have laughed at the prospect of writing a food blog. Expecting someone to guide you on a recipe whose own cooking experience before her marriage has been next to nil is quite unbelievable. A foodie husband and his love for socializing ensured I do get a lot of cooking practice. And when I finally decided to be a SAHM, it gave me an opportunity to enhance my culinary skills. A lot of it was inspired from a number of food groups on Facebook and some very talented people I met there. So thanks to all my family and friends who constantly motivated me to work on a blog, here it is. So come, join me on this delightful journey, where I promise to serve you Love daily, well almost.

14 thoughts on “Sabudana Khichdi..An undying love story.

  1. I can never eat just a little Sabudana Khichadi. So it is feasting for me. 🙂

    I use the second method for soaking Sabudana. I also add salt to the water. That way the salt is absorbed into the Sabudana and I do not need any (or very little) when I am cooking. 🙂

    Like

  2. I love sabudana khichdi for so many reasons. Thanks for sharing the recipe….

    Liked by 1 person

  3. Looks delicious and amazing, just like a bowl of pearls.

    Liked by 1 person

  4. I couldn’t agree more with everything written here! Love for sabudana khichadi, always a heartwarming favourite♥♥
    And how I love your blog! :* keep it going!

    Liked by 1 person

  5. Simply gorgeous! And I loved the well explained recipe. ❤️

    Liked by 1 person

  6. Love served in any form is always loving. Splly food hmmm..no words..
    Well narrated recipe Ritu n love the pearls pic..I cant wait the day for fasting for this feast..i will try asap..Subha

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s