Sabudana Pulao is a very simple dish made with the Tapioca pearls cooked with assorted vegetables and flavoured with simple Indian spices. It is a one pot dish and does not take much time to prepare unlike the regular pulao. Since it does not contain onion and garlic it is best eaten during the Navaratri fasting. Sabudana being originally from tapioca root provides a very essential nutrition.
Ingredients Of Sabudana Khichdi
- 1 Cup Sabudana (sago)
- 1/2 Cup Peanut (shelled and coarsely pounded), roasted
- 2 Tbsp Ghee
- 1 tsp Zeera (cumin seeds)
- 3-4 Sabut lal Mirch (whole dried red pepper)
- 1 sprig Kadhi patta (curry leaves)
- 2 tsp Sendha Namak (white rock salt)
- 1 tsp Chilli powder
- 1 Tbsp Hara dhania (coriander leaves)
- 1 tsp Green chillies, chopped
- 1 Tbsp Lemon juice
How to Make Sabudana Khichdi
- 1.Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2″ above it, for about an hour.
- 2.Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as other wise when cooked, the sabudana will stick together in lumps.
- 3.Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
- 4.Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
- 5.Take it off the heat, add the lemon juice and mix well.
- 6.Serve garnished with the hara dhania and the green chillies.
Tips to Make Non-Sticky Sabudana Khichdi
1. Soak the sabudana overnight. A lot of recipes would call for soaking for 4 hours or 6 hours but in my experience the recipes works best if you soak it overnight.
2. Rinse the sabudana until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana.
3. Always use 1:1 ratio of sabudana and water. So for 1 cup of sabudana, use 1 cup of water to soak.
4. In the morning, drain the sabudana. There will hardly be any water left in the morning after you have soaked the sabudana overnight. However drain using a colander just to make sure that there’s no water.
5. Check if the sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.
6. Once you add the sabudana to the pan, do not cook or stir it for too long. You have to cook only for few minutes until most of the pearls becomes translucent. If you keep cooking and tossing for a long time, it is going to stick together.