During Navratri and Ekadasi on the eleventh day of the moon, many Indian devotees fast for all day. Some people on these days do not eat and drink. Fasting generally means that people do not eat certain things like wheat flour. Instead, special dishes get prepared on this day. One of them is, for example, the recipe I want to write down today. It is the Sabudana Khichadi made from tapioca.
Sabudana khichdi is my favorite recipe and I can eat at any time! It is popular all over North India and is also well known as Vrat food or fasting food. This recipe needs a bit of an experience to achieve perfection but that is a matter of time and you will master it.
Sabudana is ready to cook food product prepared from tapioca. Sabudana is Javvarisi in Tamil, Sabbakki in Kannada and Saggubiyyam in Telugu. Among other regional names it is sabudana in Hindi, Bengali, Gujarati and Marathi
Let us know how to make this delicious recipe. Sabudana Khichdi is a recipe you will fall in love with!
You can make this recipe without potatoes and coconut also and that tastes good too. Sabudana khichdi is very filling and so eaten during fasting. There are different varieties of sabudana available on the market. Some need only half an hour, a few 2-3 hours and about 8 hours too. So this is where you can get a little confused. It depends on the quality of the sabudana. Experiment with different brands of sabudana to decide the soaking time.
Soak sabudana the night before. Soaking time depends on the brand of sabudana. Anyway, half an hour is the time usually required to soak the sabudana. Soak it well and after half an hour, drain and keep covered in a container until the next morning.
Sabudana Khichadi - tapioca with peanuts
A dish that you can enjoy not only on fast days! With yogurt or whatever it is, always delicious!
How long does the preparation of Sabudana Khichadi take?
Preparation time: 10 min
Cooking time: 10 minutes
Total time: 20 min
Calories per 100g: 125 calories, fat content: 4 g
Soak the tapioca must in water overnight.
Sabudana Khichadi Ingredients
2 tsp ghee
Green coriander leaves
1 tsp cumin seeds
2 tbsp shredded coconut
Salt to taste
Preparation of Sabudana Khichadi
In the evening before you want to make the Sabudana, you must soak them in a bowl of water. Put them in enough water so that they are never dry.
In the morning prepare the peanuts. We usually get them in their thin shell, so we have to fry them in a wok. They are ready when the peel peels off the peanuts by itself. As soon as this happens, you can take them off from the stove.
The next step is to process the peanuts into small pieces. The simplest way to do this is in a shredder! You have to sort them out before. The peanuts are also not to become powder. It should be in small pieces.
Now take potatoes, wash them and peel them. Cut them into small pieces. To fry them, first heat the ghee in a wok or a deep pan and then put in the cumin. Stir in the pan so that the spice does not burn. As soon as the cumin changes color and the delicious smell in the kitchen spreads, add the potatoes into the pan. Add the chili. Fry them and do not let them burn.
As soon as the potatoes get soft and golden brown, add sabudana and peanuts. Now you only have to stir for about two minutes, add salt to taste and add the juice of the lemon. Cooked over low heat for 5 minutes with constant stirring.
Remember to stir or else, the sabudana will stick together like a ball! As the sabudana gets cooked its texture will change and will become more transparent. Remove from heat and add fresh coconut and garnish with coriander leaves.
And your first Sabudana Khichdi is ready! If you like it even sourer, you can add more lemon juice and eat it with yogurt. This recipe is best appreciated when served warm. It can be had as a small snack or for dinner.