Weekend kitchen notes: Sabudana(pearl sago/pearl tapioca) khichdi which looks and tastes very simple is actually very tricky to cook. After too many failed attempts to cook non-sticky sabudana khichdi, I finally found a trick around it. The basic and important thing to be very careful about is to soak sabudana correctly. In these notes you’ll find perfect soaking and the trick to make it non-sticky. This recipe is derived from Maharashtrain cooking style.
- Sabudana(Sago), 1 cup
- Groundnuts, ½ cup
- Potato, 1 big, chopped in small cube shapes
- Green Chillies, 2, finely chopped
- Oil, 3 tbsp
- Salt, 1 tbsp
- Sugar, 1 tsp
- Lemon, juice few drops
- Coriander leaves
Sabudana needs to be soaked for minimum of 5-6 hours. It is a good idea to soak it overnight, and cook for breakfast. Wash sabudana and drain water off. Pour fresh water, the water level should be just enough for sabudan to be dipped completely. Cover the lid and leave it for 4-5 hrs. This amount of water will make sabudana perfectly moist and not make it sticky. In the pictures below first I have the sabudana, note the level of water. The second picture is after 5 hours, in which water is completely absorbed by sabudana and it has swollen.
First it is to do with ground nuts. Slightly roast groundnuts on tawa pan. Once they are cold rub them in palm to remove the brown cover. Grind them, not very fine, it should have sand like texture, not to make it a powder. Mix groundnuts, salt, sugar in sabudana bowl(already soaked for 5 hours). Groundnuts will form a coat around sabudana and keep them apart, this is the trick for making the khichdi non-sticky!
Now to actual cooking, heat oil in a non-stick pan. Add chopped potatoes in, stir, turn the flame to low and completely cover the pan. Leave it for 3-4 minutes, this way potatoes will cook and it is not required to boil them separately. Once potatoes are soft, add chopped green chillies, stir and wait for 1 minute. Finally add sabudana groundnuts mixture to pan and stir properly. Let the khichdi cook for 7-10 minutes, keep stirring. Once done, add chopped coriander, squeeze a few drops of lemon and serve hot with sweet-sour curd.
Do you also have secret trick for non-sticky sabudana khichdi? Care to share? 😉