It’s the Navratri festival right now where Hindus in Northern parts of India fast for 9 days. During these fasts, we don’t consume grains, regular salt, onions and garlic. Sabudana khichdi or sago porridge is a one of the staple fasting dishes in India. It’s made in Maharashtra for breakfast and as a snack. Since, I made this during my Navratri fasts, I didn’t add any onions and any other veg other than potatoes.
How do you like your Sabudana khichdi?
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
DIFFICULTY SCALE: Medium
- Sabudana seeds or sago – 1 cup
- Peanuts – 2 tablespoon
- Potato – 1, medium
- Green chilli – 1
- Curry Leaves – 7-8
- Mustard seeds – 1 teaspoon
- Lemon juice – 1 tablespoon
- Coriander – ¼ cup
- Vegetable Oil or ghee – 2 tablespoon
- Fruit Salt – to taste
- Soak the sabudana/sago seeds for 2-3 hours. Add enough water so that the sabudana is submerged and is 2-3 inch above the sabudana layer.
- Heat oil in a wok and fry the peanuts and keep aside.
- Peel and cut the potatoes into small pieces and fry them until golden brown. Remove from the wok.
- Add mustard seeds and allow them to crackle.
- Then add curry leaves and green chilli.
- Drain 95% water from the sabudana and add them to the wok.
- Add the fried peanuts and potatoes and add some fruit salt.
- Let it cook for 4-5 minutes on low flame till it begins to leave the sides and then add the lemon juice.
- Serve hot with curd and chutney.
- You can add onions and veggies like carrots, beans and peas.
- I have added fruit salt to this recipe, you could replace it with regular salt if you don’t have fruit salt or if you are not fasting.
- Sabudana/sago doubles in size, so take a small quantity as per need.