Sabudana also known as sago or tapioca pearls are made from the roots of the cassava plant. Another name for this plant is tapioca or yuca.
This is an easy and tasty snack and a good recipe to be made during fasting days but it requires little experience to make a khichdi in which the sabudana pearls are not sticking or have become lumpy.
When you make the sabudana khichdi, you have to adjust the soaking time as per the type of tapioca pearls. For some pearls 2 to 3 hours is fine.
Just cover the pearls with water for some time and you are done. So do soak the sabudana pearls accordingly. I have mentioned in the steps below on testing the soaked sabudana pearls.
In this step by step version of sabudana khichdi, I am showing the overnight soaking method. However, please feel free to adapt the soaking time as per the quality of tapioca pearls you have.
This khichdi is snack that I have grown up having umpteen times. It is loaded with carbohydrates and the proteins coming only from peanuts. Sabudana is rich in carbs and hence this dish makes for a filling snack.
How to make Sabudana Khichdi
Soaking Sabudana
1. Cook the sabudana khichdi in a frying pan. It kind of help in keeping the tapioca pearls dry and separated. Besides having to use very little oil.
2. In a pan heat oil, add jeera and curry leaves and fry a little, then add potatoes cut into small cubes and fry on sim till the potatoes cook. Alternately you can cover with the lid to speed up the cooking.
3. In the meantime mix together, soaked and drained sabudana, crushed peanuts, chopped cilantro, salt, little black pepper powder, red chilli powder, chopped green chillies and mix this mixture with hand. Keep aside.
4. Check if potatoes are cooked and once done add this mixture to the potatoes and mix well.
5. Check for salt and drizzle very little water on the mixture and cover and cook on slow fire for 2 minutes. Open, mix well and enjoy sabudana ki khichdi with roasted papad.