Sabudana Khichadi (Sago Pilaf)

Only a true Maharashtrian can explain the love for Sabudana Khichadi and they master the art of making it too. If you want to learn how to make perfect non-sticky Sabudana Khichadi, look no further. These gorgeous pearl like starch extracts make for a perfect humble yet tasty dish.

Sabudana or Sago is a starch extracted from cassava root ( tapioca) and is nearly pure carbohydrate. But I promise this, once you eat Sabudana Khichadi you will stay loyal to this popular comfort food forever. With only a few minutes of pre-preparation, this delicious meal comes together in a flash. Usually eaten as breakfasts and made particularly on fasting days in India.

An old friend from college shared how to make this perfectly. I used those tricks in my later years to impress my family, when got married into a Maharashtrian household. But even today it’s an absolute pleasure watching my mom-in-law dish up this quick snack like a pro each time. For us, this is our staple weekend breakfast since kids love this and it turns out perfect every time.

It is super simple, quick, gluten free, vegan and an absolute favourite once you try it. Here is how to make best and non- sticky Sabudana Khichadi at home.

Ingredients

Serves 4

3 cup sago pearls (sabudana)

2 tblsp ghee or oil

3-4 green chilies slit  

6-8 curry leaves

1 teaspoon cumin seeds

1 potato medium peeled and diced (optional)

1 cup roasted and crushed peanuts 

1 lemon juiced

2 tsp sugar

Salt to taste 

Corainder leaves for garnish

Water for soaking Sabudana

METHOD:

1. Place Sabudana/ sago in a colander. Wash it under cold tap water until the water runs clear. This step is important to take off the starch that prevents sticking
2. In a big bowl soak sabudana by adding just enough water to cover them. You should see water just approx. ½ inch above the sabudana level
3. Soak covered overnight to fluff up. To check done-ness, do a smash test between your fingers. If it breaks easily, the sago has been soaked appropriately
4. Make sure to drain off any excess water before cooking
5. In a heavy bottom non stick pan add ghee or oil to heat
6. Once hot, add in the cumin seeds and allow to splutter along with green chillies and curry leaves
7. Add in the cubed potatoes at this point if using and cook on a low flame until tender , flipping it occasionally
8. Once the potatoes are cooked, add sabudana to the pan, mix everything well and cook until it is a bit translucent
9. Add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana and mix well
10. Add a sprinkle of water if you see the mixture very dry. Let it steam covered for 5-6 minutes on low to medium heat and keep stirring occasionally
11. Adjust the seasoning at this point if needed
12. Switch off the flame and garnish with coriander leaves
13. Serve warm. It is best served with plain yogurt 😊 and a hot cup of Chai

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Love & Hugs,

Trupti