Sago/Sabudana Khichdi is a very common fasting/vrat dish prepared on various festive fasting days or during continuous fasting series of nine days like Navaratri. I don’t keep fasts for 9 long days or I say like this, I can’t keep 😉 😦 …… but have full faith in Goddess Durga. May we all remain blessed by her always! Happy Navratri to everyone.
This Sago Khichdi goes to every wonderful reader of mine who’s on fast.
Why sago on fasting days? Because Sago is more starchy that’s why it is consumed in enough large quantity during fasts. On breaking down starch of sago converts in its simpler forms like sugars, glucose etc and releases energy which is essential for a human body to do activities on staple food-less days. Sabudana Khichdi is like mish-mash of sago that gets prepared in very lesser time and is also very simple to cook if its soaking part is kept aside. Soaking sabudana for khichdi is not very critical as it seems, just soak it in comparatively lesser water so that it doesn’t get too mushy & gluey on excess water absorption and drain away its excess water properly. While soaking in less water, check in between; if sago has absorbed water fully and has not turned into mashable texture when you check it by crushing in b/w the pinch. Then add little more water. All this will help in getting sago with perfect texture required, that won’t be too sticky. And then strain it and drain its water properly to get it semi dry.
For this sabudana khichdi I have not used potatoes which are commonly used in sago khichdi but if you wish, you can use boiled potatoes. Instead I have added fresh coconut which is also a likable ingredient here.
Here goes the Sabudana Khichdi’s recipe-
Time- For Preparation- 5 hrs
For Cooking- 15-20 min
Sago/ Sabudana- ½ cup (soaked & strained)
Cumin Seeds- ½ tsp
Mustard seeds- ¼ tsp
Peanuts- 1 tbsp
Fresh Coconut- 3 tbsp (grated)
Green chillies- 4 small (halved in slits)
Sea Salt- to taste
Coriander Leaves- 1 tbsp (chopped) + to garnish
Lemon juice- to drizzle on serving
Oil- 2 tbsp
Steps to follow–
- Soak sago in water (just sufficient enough to immerse sago or double/thrice the quantity of sago, not in large quantity) for 5 to 8 hrs. After soaking, check it with one sago pearl, it should get mashed wholly in between the pinch. Strain it on the colander and leave to drain properly for few minutes till it becomes semi dry.
- Now heat some oil in a non-stick deep pan, add peanuts and stir cook on medium flame until they become toasted, crunchy and nice brown in color. Remove them and keep aside.
- In the same pan, heat oil and add cumin seeds & mustard seeds.
- When they start spluttering, lower the flame to medium and add green chillies. Sauté them for a while and add properly strained sago with some salt.
- Cook it for few minutes stirring frequently until it starts showing change in color & texture (which will show softened sago & a bit off-white in color) and on stirring, the sago mixture will be glued together leaving the sides of pan.
- Now add toasted peanuts and grated coconut. Stir cook it for 1-2 minutes.
- Mix in coriander leaves and plate up garnished with a drizzle of lemon juice.
See friends I have created one small food-art with sago. Can you guess what it is? It’s Pooja ka Kalash (The worship’s auspicious pot) showing the sacred aura during Navratri. Were you able to demarcate it as Kalash? But it is.
Meet y’all in next post…. till then Good- bye!
Note – Soaking time may also differ on the quality of sago used. Mine took, 5 hours.
- Sachamoti sabudana (sago) (vishalsabublog.wordpress.com)
- How to make Sabudhana Khichdi (recipekhazana.wordpress.com)
- Tapioca/Sabudana Dosa (everyaroma.wordpress.com)
- Coconut Sago Pudding (beautyandthefeastfoodblog.wordpress.com)
- Potatoes Pan Roasted with Cilantro and Ginger (simplyvegetarian777.wordpress.com)
- Kasuri Aloo (femmehavenn.wordpress.com)
- Khichdi (chefdivya.wordpress.com)
- Sabudana Ladoo (subbuskitchen.com)
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