Sabudana khichdi is eaten in many parts of India, especially during fasts, religious observances, and traditional occasions. In Chhattisgarh, it is enjoyed with great relish as a breakfast or light meal. Khichdi made from sabudana is not only delicious but also very light on the digestive system. It is rich in carbohydrates, which provide energy to the body, especially when you are fasting.
Ingredients (for 3 to 4 servings)
- Sabudana 1 cup
- Boiled potatoes ½ cup (diced)
- Peanuts ¼ cup (roasted)
- Sendha salt (rock salt) ½ teaspoon (as per the fast)
- Black pepper powder ½ teaspoon
- Cumin powder 1 teaspoon
- Fresh coriander leaves 1 teaspoon (finely chopped)
- Sugar ½ teaspoon (optional)
- Green chilies 2 (finely chopped)
- Lemon juice 1 teaspoon
- Ghee 3-4 teaspoons
- Cumin seeds ½ teaspoon
Method - Step by Step
1. Proper Preparation of Sabudana
First, rinse the sabudana thoroughly and soak it in enough water for 6 to 8 hours or overnight. Make sure the water is just enough to submerge the sabudana. After soaking, the sabudana should become soft and there should be no water left.
2. Preparation for Roasting
Heat ghee in a pan. Add half a teaspoon of cumin seeds and let them splutter. Then add the peanuts and roast them until lightly golden.
3. Flavoring with Potatoes and Green Chilies
Now add the boiled diced potatoes and sauté them on low heat. After that, add the chopped green chilies and stir for a few seconds.
4. Adding the Sabudana
Add the soaked sabudana now. Also, add sendha salt, black pepper powder, cumin powder, and a little sugar. Mix all the ingredients slowly so that the sabudana does not break.
5. Touch of Lemon Juice and Coriander Leaves
After sautéing for 2-3 minutes on low heat, turn off the gas and add lemon juice and finely chopped coriander leaves. Your hot sabudana khichdi is ready.
Special Suggestions and Tips
- The soaking of sabudana should be done correctly, otherwise the khichdi will not turn out well. If there is too much water, it will become sticky and the khichdi will become soggy.
- When roasting peanuts, make sure they do not burn. The crunchiness of the roasted peanuts adds both flavor and texture to the khichdi.
- Sendha salt is used especially during fasts. In normal days, you can also use regular salt.
- Lemon juice adds a slight tanginess to the khichdi, which enhances its taste.
The traditional sabudana khichdi of North India and Chhattisgarh is not only delicious, but also provides the necessary nutrition to the body during fasts. Due to its simple method, limited ingredients, and sattvic flavor, it is liked in every home. Next time when a fasting day comes or you feel like eating a light meal, make this special khichdi once.
