Tuesday, August 12, 2014

The quintessential Sabudana Khichdi

Now this a necessary dish in every Maharashtrian household. 

It is the food that is allowed to be eaten during a fasting period, not that i fast, but it was something that we used to have every Friday for breakfast at my place, since my grandmom used to fast on Fridays. At my husband's place, his grandmom fasts every Monday, so the day has shifted to Mondays, in the evenings.

This recipe is my grandmom-in-law's recipe - as authentic as it gets.

Serves : 2 adults with an healthy appetite :)

Time : 20 minutes


1. Sabudana / Tapioca - 1 cup - soaked 6-8 hours before cooking.*
2. Peanuts - Roast in a pan / microwave. Cool, remove skin and and pulse in a mixer. This should be half of the sabudana. So if you are using one cup sabudana, use half a cup of peanut powder *
3. Green chillies - 2 -3 , slit and cut
4. Cumin seeds - one teaspoon
5. Ghee - using ghee works best, oil can also be used though. 2 - 3 tablespoons (all good things are fatty, illegal or immoral - and this one here is fatty!)
6. Curd - 1 teaspoon
7. Potatoes - optional, boiled / steamed and cut into small cubes. I normally avoid this step, as I am not a big fan of potatoes, but if you don't mind them, definitely add them to your dish.
8. Red chilli poder - 1 teaspoon
9. Sugar - 1 tablespoon
10. Salt - to taste
11. Coriander - for arnish
12. Lemon juice - 2 teaspoons
13.  fresh coconut scraped - 3 tablespoons


1. Heat 2 tablespoon ghee in a kadhai. Once it get hot, add cumin seeds and let them splutter.
2. Add green chilles, 2 tablespoons grated coconut and potatoes. 
3. Add curd and let it fry for 1 minute.
4. Add sabudana and stir well. Add the remaining 1 tablespoon ghee all over the sabudana to ensure it doesn't stick to the kadhai. Stir for 2 minutes.
5. Add the peanut powder and mix well.
6. Sprinkle some water, and cover so that the sabudana can steam and cook
7. Uncover after 5 minutes and add red chilli powder, sugar and salt.
8. Sprinkle some more water and cover to steam and cook
9. In another 5 minutes, uncover and stir well. Add lemon juice and garnish with coriander 
10. Switch off the stove and let it rest, covered, for 5 minutes before serving

It's ready!

11. Garnish with fresh grated coconut before serving

Side dishes -

You can have the khichdi as it is and be happy, or 

1. You can have this with plain yogurt / dahi.
2. My personal favorite is very thinly chopped cucumber. Add salt and lime juice to it and refrigerate before cooking the khichdi. Serve with the khichdi. It gives a very cooling effect to the hot mixture! Or, make a cucumber raita. 

* For soaking the sabudana, fill the container with water and then drain it, removing all starch, sprinkle just enough water to coat the sabudana and leave it damp. Do not leave any excess water, it will get soggy. It is soaked perfectly when i doesn't lump together, but when you mash it, it crumbles easily.

* Don't make a very fine powder. It should be a little coarse. 

Check out other recipes and ideas on Sunday Showcase Party

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