Sabudana or tapioca pearls as its called in English is a starch extract from the tapioca root. It is processed further to make spherical pearl like balls better known as sabudana.
Sabudana has a high cooling effect and can be easily digested. Sabudana khichdi is a very popular breakfast food in India. It is also eaten during fasts with a dollop of chilled curd.
How does one make a perfect non sticky sabudana khichdi is always a tricky question. Isn't it?
So let's get straight into this easy recipe and learn some tricks to make a non sticky sabudana khichdi.
Trick
Do not over soak the sabudana, just half an inch above the level of sabudana. First wash the pearls under cold tap water. Wash till the water gets clear and all the sticky starch is removed. And before cooking strain well. This should do the trick for a perfect khichdi.
Ingredients
1 cup sago (sabudana)
1/2 cup roasted peanuts
10-12 curry leaves
1 large potatoes
1/2 tsp cumin seeds (jeera)
1 chopped green chillies
Coriander for garnish
2 tbsp oil
Salt to taste
1/2 cup roasted peanuts
10-12 curry leaves
1 large potatoes
1/2 tsp cumin seeds (jeera)
1 chopped green chillies
Coriander for garnish
2 tbsp oil
Salt to taste
Method
1. Wash and soak the sabudana the same way explained in the trick.
2. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water over the sago to keep it moist.
3. Peel the potato and chop it into tiny cubes.
4. Roast the peanuts and then grind coarsely in a mixer.
5. Take a kadai or frying pan, add oil to it and let it heat up.
6. Add curry leaves, cumin seeds and chopped green chilly. Cook till potatoes are soft.
7. Now add peanuts and drained sabudana.
8. Make sure not to mash the sabudana. Cover and cook for 2 minutes till sabudana get cooked.
9. Add salt and mix well. Cook till the sabudana get translucent.
10. Now garnish with coriander and serve it hot at teatime.
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