Sabudana Khichdi

During the festival season, Sabudana is usually consumed during Vrat or fasting, either prepared as a Khichdi or Kheer. The recipe below is tailored especially for vrat purpose. Other vegetables like onions, peas, beans etc. also can be added for more flavor and nutrition. Makes excellent breakfast and evening snack with tea.
Preparation and cooking time: 15 minutes

  • 1 cup sago/tapioca/sabudana 
  • 1/2 cup roasted peanuts
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1tsp mustard seeds
  • 2-3 green chilies, chopped finely
  • 8-10 fresh curry leaves
  • 1 large potato boiled, peeled and cubed

  • Wash sago thoroughly, drain the water completely and let it sit overnight. Next morning the sago should appear translucent and swollen up. 
  • Heat oil in a pan, add cumin and mustard seeds and let them splutter, add the chopped green chilies and curry leaves and toss for a few seconds. Add turmeric, salt, peanuts and the boiled potatoes and sauté for 2 minutes. 
  • Now combine sago well with the seasoning on low heat and stir continuously for 8-10 minutes. Serve hot