Sabudana (sago) khichadi is widely preferred Indian breakfast during fasting days. It is generally prepared during Navratri, Shivratri, Janmashtami and Akadashi. Soaked sabudana pearls stir fried with boiled potatoes, green chilly, ginger, crushed peanutes and cumin seeds tastes wonderful.
Sabudana khichadi can be prepared by two types of sabudana (sago) large and small. I used small sabudana pearls in this recipe.
Farali Saudana (sago) Khichadi (step by step with photos)
Preparation Time: 3 to 4 hours | Cooking Time: 10 Minutes | Total Time: 4 hours and 10 Minutes
Serves: 2 servings
1 cup Sabudana pearls
1 boiled Potato cut in to cubes
2 tablespoon Roasted and crushed peanuts
1 tablespoon Green chilly and ginger paste
1/2 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder (optional)
1 teaspoon Red chilly powder
1 tablespoon Sugar
1 teaspoon Lemon juice
2 tablespoon Oil
Rock salt to taste
2 tablespoon Farali chevada
1 tablespoon Freshly chopped green coriander (optional)
1 ) Soak sabudana pearls for 3 to 4 hours. Then drain excess water and keep aside.
2) Heat oil in a pan and add cumin seeds in that.
3) When seeds begin to crackle add green chilly and ginger paste in that and saute.
4) Now add potatoes and all seasoning in that only for potatos and mix well. Add crushed peanuts in that and mix well.
5) Now add sabudana pearls and all seasoning for it and mix well.
6) Garnish it with farali chevada, fresh coriander leaves and serve hot.
1) Wash sabudana pearls properly before and after soaking, otherwise it becomes sticky.
2) Check sabudana is soaked properly or not take one pearl between your fingers, if it mashed without any effort it is properly soaked.