Friday, 1 August 2008

Sabudana khichdi

 This is another favorite that I learnt to make after a lot of trials.

Sabudana khichdi is made regularly, almost every week, in Maharashtrian households, on vrat or days of fasting ... usually a Thursday. Or on festivals that require fasting as a ritual.
High on starch, this is the perfect thing to fill you till you can have a full meal.

Most people find making this tricky. So did I. The key is to have the sabudana properly soaked. My Maharashtrian friend had told me to soak it for 1 hour and then take out of the water and spread it on a flat plate and leave it overnight.

But later I came up with my own version of soaking it. I just wash the sabudana well and soak it with water only skimming the top. Not too much ... too much water will make it soft ... and when frying it, the moisture will turn it lumpy.
 About an hour or two later, I leave it in the fridge, without a cover on  ... for the next day / the day after .... any day ... no probs.
 All I have to do is take it out and crumble with hands .... it loosens out and is ready.

Another thing that I do when I visit my home ( which is for a little longer time ) is to prepare the whole thing and leave it in the fridge ... (no potatoes then) .... all hubby has to do is heat oil and do the tempering. Ready in minutes. :-)
Need :

Soaked sabudana
Roasted and crushed groundnuts
Boiled potatoes - peeled and roughly crushed into medium sized pieces
Curry leaves
Mustard seeds
Chopped green chillies
A little red chilli powder
Salt to taste
Sugar ... a little more than usual ... the perfect sabudana khichdi is slightly sweetish

How to :

To prepare the sabudana mixture ..... put the soaked sabudana in a bowl.
Add salt, sugar, red chilli powder and the crushed groundnuts to it and mix well ... loosely seperating the pearls.

H eat ghee in a kadahi.
Add the mustard seeds, curry leaves, green chillies and the crushed boiled potatoes.
Fry for a while.
Add just a little salt for the potatoes.
Fry well and then add the sabudana mixture.
 Mix well and fry for sometime.

Remove from heat and serve hot.

It is usually eaten with curd on the side. Or Kokum ki Amti. 



  1. yummy khichdi .. my favourite .. i agree with you, the key to making good sabudana khichdi is to soak it properly ..

  2. Looks as authentic as I remember them.

  3. thanks for the tips..mine becomes mushy..this should help in making it nice and seperate...looks yummy

  4. looks so good! A great recipe. I'm not sure If I'll find sabudana here. It has surely tempted me to make it. :)

  5. Got a small something for you at my blog..

  6. Thanks for the soaking tip. I will try it out. My trials have been futile - it is either too hard or too gluey.


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