Raise your hand if you’re a fan of Sabudana Khichdi! (raising both my hands!)
For the uninitiated, Sabudana Khichdi is a mix of tapioca pearls and potatoes cooked in minimal spices; making it a healthier eating option when fasting. High on carbohydrates, satiating sabudana gives you the energy to go through your day without your everyday meals with grains.
When cooked right, these beautiful tapioca pearls are soft yet chewy. If the texture is anything else, then the sabudana hasn’t been cooked right. It’s either the soaking or the cooking.
In Northern, Western and Central India, this spicy Sabudana Khichdi is usually consumed during fasting (not the intermittent kind!) think Navratri Vrat, Mahashivratri Vrat, Ekadashi Upvas, Purnima Upvas, Chaturthi Vrat… yes Indians do fast a lot!
Fasting recipes may vary by region and in every kitchen… some people add tomatoes while others don’t… some (like me) add sugar while many others don’t… that’s because the list of fasting-approved foods change by region or home and family tradition.
The cooking oil mentioned here is definitely all added to the recipe! Skimp on it and your Sabudana Khichdi likely won’t make it to the plate. You need the fat content to cook the sabudana and to keep the pearls separate. My recipe of Sabudana Khichdi is a mix of cooking and steaming.
Here are some more Vrat recipes from WhiskMixStir – the home-style Indian food recipes blog!
Jeera Aloo or Vrat Wale Aloo
Homemade Kulfi (Indian ice-cream)
And to keep yourself hydrated during your fast, try these recipes:
Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Sabudana Khichdi is naturally gluten-free, vegetarian and vegan.
Time taken: 15 minutes cooking
2 hours soaking
Ingredients to make Sabudana Khichdi
2 cups Sabudana / Tapioca Pearls
2 potatoes, medium size
2-3 tbsp cooking oil
1 tbsp cumin seeds / jeera
2 sprigs of curry leaves
3-4 green chillies
½ cup roasted peanuts
2 tbsp sugar
Salt to taste
Juice of 1 lime
Method of making Sabudana Khichdi
Place the tapioca pearls in a sieve. Rinse it under running water for a few seconds. Or wash the tapioca pearls in a bowl, changing the water a couple of times or until the excess starch is drained.
Soak the tapioca pearls in water. The water should be just about covering the tapioca pearls. Not higher and definitely not lower.
Cover the bowl and let it sit for atleast 2 hours or overnight, if you have the time. If soaking the tapioca pearls overnight, place the bowl in the refrigerator.
In 2 hours, you will notice that the tapioca pearls have soaked up all of the water. Fluff it up with a fork to separate the pearls and keep aside.
While the tapioca pearls are soaking, boil 2 potatoes and cool them to ambient temperature. Once cooled, peel (or don’t) and chop the boiled potatoes; each one in to about 8-10 pieces.
If you have roasted peanuts at hand, pound them in a mortar and pestle until roughly broken. We don’t want a powder. Just little pieces of groundnuts.
If not, roast a handful of raw peanuts in a pan, cool and pound.
Finely chop the green chillies.
This recipes cooks quickly, so keep everything handy and ready to use.
On medium high heat, heat the cooking oil in a thick bottom pan or kadhai. Add cumin seeds and curry leaves. Next add the boiled potatoes. Fry the potatoes for a few seconds. Add the finely chopped green chillies.
Next add the soaked sabudana along with the sugar and salt. Mix everything well.
Add in the crushed peanuts, mix and place a lid on the pan.
Continue to cook the Sabudana Khichdi for a minute or so. Switch off the heat.
Let it stand for about 5 minutes. I did say this recipe is a mix of cooking and steaming. The residual heat will cook the tapioca through without overcooking them.
Uncover the Sabudana Khichdi, add lime juice and mix well again. Taste and adjust flavours.
A lot of recipes do not use sugar. I do, because that’s how I’ve always eaten Sabudana Khichdi made at home. I’ve also eaten and equally enjoyed the spicy version, without sugar.
Mix in some fresh chopped coriander and your Sabudana Khichdi is ready to serve.
Like I mentioned in the recipe notes, if your tapioca pearls have been soaked properly and cooked well, the Sabudana Khichdi will be light and fluffy with every pearl separate and deliciously chewy.
Serve Sabudana Khichdi with this cooling refreshing Cucumber Raita.
Take a look at the other under-20 minutes fasting recipes and quick & simple meal ideas.
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