Navratri Sabudana Khichdi
Maharashtrian-style sabudana (sago) khichdi for Navratri and vrat fasting. Soaked tapioca pearls are tossed with cubed potato, roasted crushed peanuts, cumin and green chilli, finished with lemon and a touch of sugar. Light, sattvic, and naturally gluten-free.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Potato — 100 g (chopped)
- Peanuts — 60 g (roasted)
- Sabudana (Tapioca Pearls) — 250 g (soaked)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Rinse sabudana well, then soak in just enough water to cover for 4-5 hours or overnight. Drain fully; the pearls should be soft and separate when pressed.
- Dry-roast the peanuts, cool, and coarsely crush. Boil, peel and cube the potato.
- Mix the drained sabudana with the crushed peanuts and salt so the pearls stay separate.
- Heat oil (or ghee) in a pan. Add cumin seeds and let them splutter, then add green chilli (and curry leaves if using).
- Add the cubed potato and saute for a minute.
- Add the sabudana-peanut mixture. Toss gently on medium-low heat for 4-6 minutes until the pearls turn translucent and soft. Do not overcook or they turn sticky.
- Turn off the heat. Add a squeeze of lemon juice and a pinch of sugar; mix gently. Garnish with fresh coriander and serve hot.
Common questions
- How many calories in one plate of Navratri Sabudana Khichdi?
- 393 kcal per plate.
- How much cooking time?
- 495 min — 480 min prep, 15 min cooking.