Sabudana Khichdi

Sabudana Khichdi is a delightful and nutritious dish that holds a special place in Indian cuisine. Made from tapioca pearls, peanuts, and a few other simple ingredients, this savoury delicacy is not only a favourite during fasting days but also a popular breakfast or snack option. In this blog, we will take you on a culinary journey, exploring the origins of Sabudana Khichdi, the health benefits it offers, and the step-by-step instructions for cooking this scrumptious dish.

1. The Origins and Significance of Sabudana Khichdi:

Sabudana Khichdi originates from Maharashtra, India, where it is often prepared during religious fasting periods such as Navratri and Shivratri. Derived from the cassava root, Sabudana (tapioca pearls) is an excellent source of carbohydrates, making it a preferred choice during fasting. Over time, this dish has transcended regional boundaries and become a beloved comfort food for people across the country.

2. Health Benefits of Sabudana Khichdi:

2.1. Rich Source of Carbohydrates:

Sabudana is a great source of carbohydrates, providing a quick energy boost. It contains primarily starch, which is easily digestible, making it an ideal choice for breaking the fast during religious occasions.

2.2. Gluten-Free and Easily Digestible:

As Sabudana is derived from tapioca, it is naturally gluten-free, making it safe for those with gluten sensitivities or celiac disease. Moreover, it is gentle on the digestive system, making it easy to digest.

2.3. Sustained Energy Release:

The complex carbohydrates present in Sabudana provide sustained energy release, preventing rapid spikes in blood sugar levels and keeping you satiated for longer periods.

2.4. Good Source of Protein:

Peanuts, a key ingredient in Sabudana Khichdi, are an excellent source of plant-based protein. Proteins are essential for muscle repair, growth, and overall body functioning.

2.5. Essential Minerals and Vitamins:

Sabudana is rich in various essential minerals like calcium, magnesium, and phosphorus, which are crucial for maintaining bone health and nerve function. Additionally, it contains vitamins such as vitamin K and vitamin B-complex, supporting various metabolic processes in the body.

2.6. Promotes Digestive Health:

Tapioca pearls are known to have a soothing effect on the digestive system, aiding in easing gastrointestinal discomfort and promoting regular bowel movements.

2.7. Suitable for Weight Management:

Sabudana Khichdi can be a good addition to a weight management plan due to its low-fat content and satiating properties, helping you feel full with a smaller portion.

Step-by-Step Instructions for Cooking Sabudana Khichdi:

Ingredients:

  1. Medium-sized sabudana (tapioca pearls)– 2 cups
  2. Peanuts -1 cup
  3. Clarified butter (Deshi Ghee)– 2 tablespoons
  4. Cumin seeds– 1 teaspoon
  5. Curry leaves– 10-12
  6. Boiled potato, diced -1
  7. Salt to taste
  8. Chopped coriander leaves and lime wedges for garnish (optional)

Step 1: Wash the Sabudana

Start by taking 2 cups of medium-sized sabudana in a large sieve or colander. Rinse the sabudana thoroughly under running water using light hands. Continue washing until the water runs clear, removing any excess starch. Allow the washed sabudana to sit in the sieve for a few minutes to drain any remaining water.

Sabudana

Step 2: Soak the Sabudana

Transfer the washed sabudana to a large bowl and add enough fresh water to cover it completely. Let it soak for about 30 minutes. During this time, the sabudana will absorb water and become soft and fluffy.

Step 3: Roast the Peanuts

While the sabudana is soaking, take 1 cup of peanuts and roast them in a pan on medium heat. Stir them frequently to prevent burning. Roast the peanuts until they turn slightly brown and emit a nutty aroma. Once roasted, set the peanuts aside to cool.

Step 4: Coarsely Grind the Peanuts

After the roasted peanuts have cooled down, use a grinder or food processor to coarsely grind them into a powder. Set the ground peanut powder aside for later use.

Step 5: Heat the Clarified Butter

In a large pan or wok, heat 2 tablespoons of clarified butter (ghee) over medium heat.

Step 6: Add Cumin Seeds and Curry Leaves

Once the ghee is hot, add 1 teaspoon of cumin seeds to the pan. Let them sizzle for a few seconds until they release their aroma. Then, add 10-12 fresh curry leaves to the pan and stir them in the ghee.

Step 7: Add Boiled Potato

Next, add the diced boiled potato to the pan with the cumin seeds and curry leaves. Stir and cook the potatoes for a few minutes until they get slightly crispy on the edges.

Step 8: Add Soaked Sabudana

Drain the soaked sabudana to remove any excess water. Add the soaked and drained sabudana to the pan with the potatoes and mix everything well.

Step 9: Add Peanut Powder

Now, add the coarsely ground peanut powder to the pan with the other ingredients. The peanut powder will prevent the sabudana pearls from sticking together and add a nutty flavor to the Khichdi. Mix everything thoroughly to combine all the ingredients.

Step 10: Season with Salt

Sprinkle salt to taste over the mixture in the pan and give it a final stir.

Step 11: Stir Continuously and Cook

Keep stirring the Sabudana Khichdi continuously to ensure even cooking. Cook it on low flame for about 5-7 minutes until the sabudana pearls turn translucent, soft, and separate. The dish should be light, fluffy, and well-cooked.

Step 12: Garnish and Serve

Once the Sabudana Khichdi is ready, turn off the heat. You can garnish it with some chopped coriander leaves for added freshness. Optionally, serve it with lime wedges for a tangy touch. Enjoy your homemade Sabudana Khichdi hot as a delicious and satisfying snack or breakfast option.

Conclusion:

Sabudana Khichdi holds a special place in Indian cuisine, representing the country’s rich cultural heritage and the joy of savouring simple yet flavourful meals. Whether enjoyed on fasting days or as a light and tasty meal, this wholesome delight offers a unique blend of ingredients and health benefits. Its popularity ensures that Sabudana Khichdi will continue to bring warmth and delight to homes across the country for generations to come. So, roll up your sleeves, follow our step-by-step guide, and embark on a culinary adventure with Sabudana Khichdi! Enjoy your meal

Sabudana Khichdi

Recipe by HemlataCourse: BreakfastCuisine: IndianDifficulty: Easy

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Ingredients

  • Medium-sized sabudana (tapioca pearls)- 2 cups

  • Peanuts -1 cup

  • Clarified butter (Deshi Ghee)- 2 tablespoons

  • Cumin seeds- 1 teaspoon

  • Curry leaves- 10-12

  • Boiled potato, diced -1

  • Salt to taste

  • Chopped coriander leaves and lime wedges for garnish (optional)

Directions

  • Step 1: Wash the Sabudana
    Start by taking 2 cups of medium-sized sabudana in a large sieve or colander. Rinse the sabudana thoroughly under running water using light hands. Continue washing until the water runs clear, removing any excess starch. Allow the washed sabudana to sit in the sieve for a few minutes to drain any remaining water.
  • Step 2: Soak the Sabudana
    Transfer the washed sabudana to a large bowl and add enough fresh water to cover it completely. Let it soak for about 30 minutes. During this time, the sabudana will absorb water and become soft and fluffy.
  • Step 3: Roast the Peanuts
    While the sabudana is soaking, take 1 cup of peanuts and roast them in a pan on medium heat. Stir them frequently to prevent burning. Roast the peanuts until they turn slightly brown and emit a nutty aroma. Once roasted, set the peanuts aside to cool.
  • Step 4: Coarsely Grind the Peanuts
    After the roasted peanuts have cooled down, use a grinder or food processor to coarsely grind them into a powder. Set the ground peanut powder aside for later use.
  • Step 5: Heat the Clarified Butter
    n a large pan or wok, heat 2 tablespoons of clarified butter (ghee) over medium heat.

  • Step 6: Add Cumin Seeds and Curry Leaves
    Once the ghee is hot, add 1 teaspoon of cumin seeds to the pan. Let them sizzle for a few seconds until they release their aroma. Then, add 10-12 fresh curry leaves to the pan and stir them in the ghee.
  • Step 7: Add Boiled Potato
    Next, add the diced boiled potato to the pan with the cumin seeds and curry leaves. Stir and cook the potatoes for a few minutes until they get slightly crispy on the edges
  • Step 8: Add Soaked Sabudana
    Drain the soaked sabudana to remove any excess water. Add the soaked and drained sabudana to the pan with the potatoes and mix everything well.
  • Step 9: Add Peanut Powder
    Now, add the coarsely ground peanut powder to the pan with the other ingredients. The peanut powder will prevent the sabudana pearls from sticking together and add a nutty flavor to the Khichdi. Mix everything thoroughly to combine all the ingredients.
  • Step 10: Season with Salt
    Sprinkle salt to taste over the mixture in the pan and give it a final stir.
  • Step 11: Stir Continuously and Cook
    Keep stirring the Sabudana Khichdi continuously to ensure even cooking. Cook it on low flame for about 5-7 minutes until the sabudana pearls turn translucent, soft, and separate. The dish should be light, fluffy, and well-cooked.
  • Step 12: Garnish and Serve
    Once the Sabudana Khichdi is ready, turn off the heat. You can garnish it with some chopped coriander leaves for added freshness. Optionally, serve it with lime wedges for a tangy touch. Enjoy your homemade Sabudana Khichdi hot as a delicious and satisfying snack or breakfast option.

Recipe Video

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