Sabudana Khichdi

Did you know Sago is an edible starch made from the spongy center of palm trees? Therefore, it’s one of the common ingredient in tropical areas where there are abundant palm trees ! 🌴

In India, sago or sabudana vada, khichdi etc are famous dishes that people enjoy during fasting (called ‘farari’). Festivals are around the corner and my ‘vaishnav’ friends are all preparing for Janmashtami (lord Krishna’s birth). It is also exciting because we get to enjoy all kinds of ‘farari’ food.

Fasting or no fasting, I enjoy Sabudana Khichdi anytime of the year. But it could easily go wrong (at least I have). Ingredients are simple and probably all of us have our own flavors to add to it. Here are a few tips that may help you make the fluffiest, delicious, non-sticky sabudana!

Do let me know if you would like to have a detailed recipe!

1. Soak them at least for 4-5 hours in very little water ! Just enough to wet the pearls. After soaking, make sure you leave them open to drain for 1-2 hours more. It is time consuming, but it is error-proof

2. I like coarse grounded peanuts instead of whole peanuts. They add the nuttiness.

3. Cook on low-medium flame after you have added the sabudana and try to use ghee (clarified butter) instead of oil.

4. How to know if they are cooked - 80% of the pearls will turn translucent

5. Even after you did everything right, if your sabudana are stick or lumpy, I think it’s time to get a new bag of sago!

#sabudanakhichdi #indianrecipe #kitchenhood