This pandemic has challenged the whole world in different ways. This particular time (Navratri) used to be very different for us. BUT, This year it’s no pandal hopping, no fair, no crowds, no late-night visit to pandal…this is SO UNUSUAL. But of course, everybody’s safety comes first. We can’t go outside but we can celebrate the festival at home with our families. 💖
Navaratri is a Hindu festival that spans nine nights and is celebrated every year in the autumn. It is observed for different reasons and celebrated differently in various parts of the Indian cultural sphere.
Indian festivals bring lots and lots of delicacies with them. There are so many delicious varieties of food to try during this festive season and one of my favorite is Sabudana Khichdi. Fasting or Not Fasting, this is for everyone who loves Sabudana Khichdi. I am a bit late in sharing this but as they say, better late than never.
Before soaking I rinse Sabudana at least 4-5 times to remove the excess starch from it.
Cooking sabudana is sometimes tricky. The good Sabudana Khichdi depends on how perfectly you have soaked it. Over soaking will make the Khichdi mushy and under soaked will make it hard and uncooked.
Usually everyone soak Sabudana overnight or 4-5 hours but I always soak Sabudana 1 and a half to 2 hours. I soak them in just enough water so that there remains no water to drain at the end. Every single time I get perfectly soaked Sabudana.
To check if the Sabudana is soaked well or not, press one in between your fingers and if it gets mashed easily without leaving a lump in the middle, it’s done.
This dish is hugely popular all over India during Navratri or any fasting day. If you’re fasting, then kindly consult with your elder about what to add and what not to add while trying this recipe.
If you try this recipe, then don’t forget to tag me on Facebook- Foodfrenzy-Jyokitchen or at Instagram- foodfrenzyjyokitchen.
Other realted recipes – Sweet Potato-Sabudana Vada
- 1 Cup sabudana ( soak as per instructions given on the packet)
- 3/4 Cup Roasted peanuts, (grind half of them to a coarse powder)
- 1 Potato, medium size, peeled and chopped into small cubes
- 3 Green chilies, chopped
- 1 Tbsp Ginger, grated
- 10-12 Curry leaves
- 1 Tsp Cumin seeds
- A fat pinch of hing
- 1/2 Tsp sugar
- 1/2 Tsp chat masala
- 1 Tsp Garam masala
- Salt as required
- Oil or ghee
- 1/4 Cup Coriander leaves, chopped
- 1 Tbsp Lime juice
- Vrat wale namekeen (optional)
Let’s learn step by step recipe for Sabudana Khichdi
Step 1- Soak sabudana as per the instructions given on the packet. Drain well if there is any water.
Mix the coarse peanuts powder and keep aside. I forgot to mix so I will add later
Step 2- Heat oil in a kadhai, splutter the cumin seeds.
Add ginger and green chilies. Sauté for a minute and then add curry leaves, sugar, and a pinch of asafoetida
Step 3- Add chopped potatoes, turmeric powder, chat masala, garam masala, and required salt.
Give everything a nice mix and cook until potatoes turn soft
Step 4- Add the soaked Sabudana, coarse peanuts powder, roasted peanuts. Mix gently and cook for 3-4mins until the Sabudana turns transparent
Step 5- Turn off the flame. Add the coriander leaves and lime juice to the Khichdi. Mix well, top with your favorite namkeen (if not fasting) and serve
Lovely… Loved your version of this Khichdi!
LikeLiked by 1 person
Thanks Dear 😊
LikeLiked by 1 person