Soft Sabudana (Sago) Khicdhi

When we got back from school on certain days my mother used to make Sabudana Khichdi and serve us in the evening with tea… instead of Cumin seeds, my mother used to temper this dish with mustard seeds and make it just like Poha or Upma … I loved it with the spluttered mustard seed version. I guess we cannot have this version while one is fasting!

Almost every culture in different parts of India observe fast on various occasions.  The regular intake of food is not consumed and people eat Sabudana Khichdi, fruits etc. I have seen many people who end up eating more than what they eat while they fast… in short fasting is feasting J.

While I tried making this dish, it always turned sticky, lumpy & mushy resulting in no one eating it… I used to feel extremely bad and felt as if I had failed in the exams L.

I gradually learnt the trick of making tasty and soft Sabudana khichdi with continuous trial and error sessions… I will share the secret ingredient that helps this dish turn soft

Ingredients :

   1 Cup Sabudana | Pearl Sago

    ½ Cup - Roasted peanut

   1 big size - Boiled potato

   2 Green Chillies

   ½ Lemon - juice

   ¼ Tea spoon - Cumin

   Fresh Coriander - for garnishing

   Salt - to taste (I used rock salt)

   2 Table spoon – Ghee

   1/4th cup milk (the secret ingredient)

   Sugar – ½ tsp

Method:

Wash sago (Sabudana) two - three times in water and soak it in enough water overnight.  In the morning, you should be easily able to press the Sabudana and it would get mashed up easily. 

In a mixer, add the peanuts, cumin, & green Chillies and grind them just once or twice. Boil the potato and peal it after it is boiled. Heat ghee in a pan, when ghee is heated properly, add the groundnut mixture to it and sauté on medium low flame. Add the boiled and cut potato to this mixture and allow it to change its color. Add soaked Sabudana & salt to the above seasoning. Mix it well.  Now add the milk to this mixture and mix well.   

Cover this with a lid and cook on low flame for about 3 to 4 minutes. This will make your Sabudana very soft.   Garnish it with some coriander leaves, drizzle some lemon juice and serve the Sabudana khichdi hot with curd or cucumber raita.