• Avni R.

Sabudana Khichdi

Updated: Mar 27


Another fasting recipe! This one is good for agiyaras or even for upcoming Navratri! Growing up, I wasn’t really much a fan of sabudana and to be honest, I’m still not! Lol! I am very much a texture person and I just can’t get past the chewy and bubbly feel of it. Another reason why I don’t get any boba pearls in my “boba” tea. I know, I know.


I actually haven’t had sabudana in a loooong time. Probably not since I was in high school, so I thought maybe I’d like it as an adult now. I still don’t love it but I don’t hate it either. I’ll eat it since I have to! The taste is still good with the right seasonings. I pretty much used the same spices in this as I did my Dahi Aloo recipe.


This was my first time working with sabudana and it was surprisingly easy. When I called my mom to tell her I made this dish and told her that I was surprised how easy it was, she gave the typical desi mom answer - “everything is easy if you try.” Not gonna lie, she is always right! But that’s mom's for you.


For those of who that have never worked with sabudana aka tapioca pearls, don’t be intimidated! If I can get it right on the first try, you can too! This recipe is also healthy, vegan and gluten-free! It is served with yogurt but can be vegan if served without or with a dairy-free alternative yogurt. My favorite is Kite Hill.


Excited for y’all to try this! Happy fasting! And don’t forget to tag me @thecurriedcook when making my recipes! Thanks for your continued support! 

Sabudana Khichdi


Ingredients:

  • 1.5 cups sabudana (tapioca pearls), soaked*

  • 3 tbsp oil

  • 1/2 tsp cumin seeds

  • 1/2 tsp fennel seeds (roughly ground)

  • 1/2 tsp sesame seeds

  • 1 tbsp minced ginger

  • 1 russet potato, diced small

  • 6-8 curry leaves

  • 1 tsp green chili paste or 3 green chilis, cut into rounds

  • 1 tsp red chili powder

  • Sendha namak (rock salt) to taste**

  • 1/2 cup water

  • 1/2 cup peanuts (optional)

  • 1/2 tsp sugar (optional)

  • Juice of one lemonCilantro, chopped for garnish

  • Yogurt, for serving


*Rinse sabudana in a strainer until the water runs clear - this to ensure all the starch is removed. Then soak in a bowl of water for at least 3-4 hours. Once soaked, test to see if they are ready by squeezing one. If it smashes easily then it is ready. Lay out a towel and place some paper towels on it. Drain the sabudana and spread out onto the paper towels to absorb excess moisture. This is so they don’t get sticky when you cook them.


**If you can’t find sendha namak at your local Indian store then you can substitute Himalayan pink salt.


Directions:


1. Heat oil in a sauté pan over medium heat. Once oil is hot, add cumin, fennel, and sesame seeds. After a minute, without letting the seeds brown, add ginger and sauté for about another minute or two. Add potatoes and curry leaves, mix well.


2. Next, add green chili’s and mix again. Continue to sauté for a 3-4 minutes on medium heat then add red chili powder, salt, and water. Reduce heat to medium-low and cover. Cook until potatoes are done.


3. Then, bring heat back to medium, add peanuts and sauté for 2-3 minutes - until the raw flavor has cooked out.


4. Finally, throw in the sabudana and sugar, mix thoroughly. Squeeze I lemon juice and continue to stir. Sauté for 2-3 minutes just until heated. (Over-cooking will make it sticky). Garnish with cilantro and serve hot with yogurt!!

©2019 by The Curried Cook. Proudly created with Wix.com