Sabudana Khichdi

Khichdi is a wonderful thing, so versatile. Now when you think of Khichdi you normally think of Rice, however this recipe doesn’t require any! Instead of Rice, here you’ll use Tapioca Seeds, chewy little pearls with spices Potatoes, that’s how most people make it and is the common version but I prefer it mixed with a Spicy and Tangy Tomato Gravy, i find the flavour is more elevated.

The What:

  • 1 Cup Sabudana (Tapioca Seeds)
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds (optional)
  • 1 Tsp Cumin Seeds
  • 3-4 Curry Leaves
  • ½ Tbsp Ginger Paste
  • 2 Green Chillies finely chopped
  • 2 medium sized Potatoes peeled and cubed
  • 1 Tomato finally chopped (optional)
  • 1 Tsp Tomato Puree (optional)
  • 1/2 Tsp Turmeric Powder (optional)
  • 1 Tsp Cumin & Coriander Powder
  • ½ Cup roughly crushed roasted Peanuts
  • Salt to taste
  • 2 Tsp Sugar
  • 1 Tbsp Lemon Juice or to taste
  • Coriander finally chopped

The How:

  • Wash Sabudana under cold tap water until clear water appears (This takes off most of the starch and prevents sticking)
  • In a big wide bowl soak Sabudana by adding just enough water to cover them.
  • Soak covered for 5-6 hours , preferably overnight.
  • Add Oil to a heavy bottom non stick pan.
  • When the Oil is heated add in the Mustard Seeds and Cumin Seeds.
  • Now add in the Curry Leaves and Potatoes.
  • Give everything a good mix then go ahead and add the Ginger and Green Chillies.
  • Cover and cook until the Potatoes are slightly soft.
  • If you’re making the Tomato Version of this dish, then this is the right time for you to add the Tomatoes, Tomato Puree, Turmeric Powder and Cumin and Coriander Powder.
  • Cook everything in a Low-Medium flame until the Potatoes are cooked and you can easily break them (be sure not to over cook them you don’t want them mushy)
  • In the bowl of the soaked Sabudana add the Sugar, Salt, Crushed Roasted Peanuts and Lemon Juice and coat everything well (be careful not to smash to much, use a fork)
  • Now add the coated Sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent.
  • Keep stirring occasionally and make sure the gas is on Low-Medium you don’t want to burn anything nor do you want anything sticking to the bottom of the pan.
  • Time to give everything a taste, add in whatever your pallet requires.
  • Garish with Coriander and Serve!

It’s ready to Eat, Share and Enjoy.

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s