Ujjain Sabudana Khichdi
Sago pearls with peanuts and mild spices. Ujjain temple city fasting food — made by devotees on Mondays.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Sabudana (Tapioca Pearls) — 250 g (soaked)
- Potato — 100 g (boiled)
- Peanuts — 40 g (roasted)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Rinse the sabudana well until water runs clear, then soak in just enough water to cover for 4-5 hours or overnight until soft and fluffy. Drain any excess water.
- Coarsely crush the roasted peanuts and mix into the soaked sabudana along with salt.
- Heat ghee or oil in a pan and add cumin seeds; let them splutter.
- Add slit green chillies (and curry leaves if using); saute briefly.
- Add boiled, cubed potato and saute for 2-3 minutes.
- Add the peanut-coated sabudana and mix gently.
- Cook on low flame, stirring gently, for 4-5 minutes until the pearls turn translucent and soft (do not overcook or they turn sticky).
- Turn off heat and add a squeeze of lemon juice and a little sugar; mix lightly.
- Garnish with fresh coriander and serve hot.
Common questions
- Ujjain Sabudana Khichdi ko English mein kya kehte hain?
- उज्जैन साबूदाना खिचड़ी ko English mein Ujjain Sabudana Khichdi likhte hain.
- Ek plate Ujjain Sabudana Khichdi mein kitni calories hoti hain?
- 491 kcal per plate.
- Kitna time lagta hai?
- 495 min lagta hai — 480 min taiyari, 15 min pakana.