Sabudana is made from the cassava root, and it is a beautiful ingredient. Apart from the crispy vadas, we love the khichdi when it comes to savory dishes. It is a light meal in itself.
I love the texture of sabudana, and the trick to getting the perfectly fluffed sabudana is soaking for a given time and then letting it rest.
I have used ‘panch phoron’ to temper this khichdi, which is a mixture of five seeds mixed in equal proportions. In a small airtight bottle, place 1 tbsp of all the seeds mentioned in the recipe, then give it a good mix. This is my version of sabudana khichdi, and I hope you enjoy it
Preparation time: 10 minutes
Serves : 1-2 persons
Cooking time: 15-20 minutes
- Sabudana 150 gms
- Onion 1 small
- Ginger ½ tsp (chopped)
- Potato 1
- Curry leaves 10-12
- Coriander leaves
- Chilies 2
- Panch phoron 1 tsp(cumin seeds, fenugreek seeds, mustard seeds, sesame seeds, and fennel seeds)
- Red chili powder 1/4th tsp
- Turmeric powder 1/8tsp
- Lemon juice 2tsp
- Peanuts ½ cup (slightly roasted and crushed)
- Soak the sabudana for at least 2-3 hours and drain. Let it sit overnight covered with a kitchen towel.
- Heat oil in a pan and add the panch phoron. When the mustard seeds crackle add the curry leaves, chopped ginger, onion, potato, and chili.
- Once the potato cubes are cooked and crisped at the edges, add sabudana pearls. Add the dry spice along with salt and give it toss. The sabudana pearls slowly turn translucent.
- Add the peanuts, coriander and lemon juice.
- Serve hot with tea.