Sabudana khichdi is a Mahashivratri classic ? light, comforting, and perfect for fasting. You?ll get the best texture when the sabudana is soaked properly, so I?ll walk you through a version that turns out fluffy, not sticky.
Sabudana Khichdi (Vrat-Friendly)
Ingredients
1 cup sabudana (sago/tapioca pearls)
? cup roasted peanuts (coarsely crushed)
2 medium potatoes (boiled and cubed)
1?2 green chillies (finely chopped)
1 tsp cumin seeds
2?3 tbsp ghee
Rock salt (sendha namak)
Fresh coriander (optional)
Lemon juice (optional)
Method
1. Prep the sabudana
Rinse sabudana 2?3 times until the water runs clear.
Soak with just enough water to cover the pearls.
Rest for 4?6 hours or overnight.
When ready, the pearls should be soft when pressed between fingers and separate easily.
2. Cook the khichdi
Heat ghee in a pan.
Add cumin seeds and let them crackle.
Add green chillies and saut? briefly.
Add boiled potato cubes and lightly fry them.
Add soaked sabudana, crushed peanuts, and rock salt.
Mix gently on medium heat for 3?4 minutes until the pearls turn slightly translucent.
Turn off the heat and add lemon juice if you like.
Garnish with coriander.
Tips for perfect khichdi
Too much water during soaking makes sabudana mushy.
Don?t overcook ? it becomes sticky.
Peanuts add flavour and help keep the grains separate.
