Sabudana Khichdi - Tapioca pearls pilaf

Sabudana Khichdi is usually made during fasting days like Mahashivratri or Navratri or Ekadasi. It is thought to be a snacks which is beneficial when you eat first time after fasting. It is little difficult to make as different sabudana or tapioca pearls as it is called in English have different levels of softnesss – hence take different time to soak and cook. Yesterday it was Mahashivratri and I cooked it – so thought of describing it here.

Preparation Time: - 20 min

Cooking Time: - 15 min

Servings: - 2~3 persons

Ingredients:- 

1. 1 cup ( approx. 200 gm) Sago/ Tapioca pearls / Sabudana
2. Peanuts 1/8 cup
3. 2 Green chillies
4. 1 medium Potato
5. Vegetable oil 1 ½ tbsp
6. Ghee 1 tpsp
7. 10 ~12 Curry leaves
8. 1 tsp Cumin seeds
9. ½ tsp Turmeric Powder (optional)
10. Salt to taste
11. Sugar (optional – I used it but you may not if not liked)
12. 1 tsp Lemon juice
13. 2 tbsp grated fresh coconut
14. Few chopped fresh coriander leaves

Preparation:-

1. Wash sabudana / sago thoroughly and then soak in one cup water for about 3 hours. Please take precaution so that Sabudana grains should be kept separate and moist.
2. Dry roast peanuts on a heated tawa. Take the skin off and then grind. Please note here that we do not need powder here – so do not grind much.
3. Slit the green chillies vertically. I am preparing this dish keeping my kids in mind – hence used chillies this way. But you can remove stem and then chop finely. You can use more chillies in number also.
4. Peel and wash the potato and cut into cubes.
5. Wash and chop coriander leaves.
6. Boil potatoes in pressure cooker. Since sabudana is soft and gets cooked fast, the potatoes need to be boiled first. Otherwise you can cut the potatoes into very small pieces. Then no need of boiling.
7. Grate the coconut and keep aside.
8. Heat the mixture of oil and ghee in a non-stick kadai /pan. You can use only vegetable oil if you do not prefer ghee or you can use only ghee - it is your choice.
9. Add curry leaves, cumin seeds and slitted green chillies. Once cumin seeds crackle add potato.
10. Sauté till the potatoes become golden brown.
11. Now add sabudana, grated coconut, turmeric powder and ground peanuts. Turmeric powder is optional here.
12. Stir and mix well for 4~5 minutes.
13. Sprinkle a little water, salt and sugar (if you prefer). Add lime juice. Please note that the water needed here is to ensure that the sabudana does not form dumplings. So use only a little bit of water.
14. Mix well. When the sabudana become translucent it is ready.
15. Switch off the burner.
16. Garnish with chopped coriander leaves.
    

Have this preparation hot after fasting. 

As always please feel free to comment, criticize and seek if any help is required. I am all ears.