Sago Sabudana khichadi recipe
is made from sago or tapioca pearls. It is a popular Indian recipe in
Maharashtra, Gujrat, Karnataka, Rajsthan.
Sabudana khichdi is a easy breakfast recipe. It is also vrat - upvas - fasting recipe made during Navaratri, Shivratri.
Sago is known in Indian languages as sabudana/saboodana(Hindi - Marathi), seeme akki, sabbakki(Kannada), javvarisi (Tamil), saggubeeyam(Telugu) etc.
Sabudana khichadi is made for breakfast, as a filling snack, or for a vrat or upvas meal. It is made during Navaratri or Sankashti Chaturthi fasting.
Sago or tapica pearls cook very fast but you need to soak it for an hour or so. You may also make sabudana kheer with sago.
About minimum 2-3 hours of preparation/soaking time is needed for making sabudana khichadi. We need to soak sago well before cooking.
The amount of water we soak the sago in is important. Too much will make sabudana mushi and too little will not soak it well.
Add sabudana to a bowl. Add some water and wash well. Remove all the
water. Add 2 tbsp water and leave the sago to soak for minimum 2 to 3
hours. Soaking longer / overnight is good too.
Heat oil/ghee in a kadai/pan. Add jeera (cumin seeds). Let them splutter and then add the chopped green chilies (if adding).
This is how potatoes will look after being cooked, in the image below .
add the sago mix and stir well to mix properly. cook for 2 minutes stirring often.
You may cover and cook for a minute. Do not cover for too long. Sago grains may become sticky.
Switch off the flame. Add fresh grated coconut, coriander leaves and lime juice. mix well.
Or you may add coconut, coriander leaves as a garnish while serving and serve with a lemon wedge.
Sabudana khichadi tastes great as a hot breakfast or even as a cold dish. A good dish to take for lunch too.
Tips for making sago khichadi:
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