Sabudana khichadi is a quintessential Maharashtrian recipe. It is generally eaten during religious fasting, though it is not restricted only to fasting. We usually have it for breakfast. Tapioca is also one of the main ingredient of upvas (fasting) bhajni, used to make upvas thalipeeth. Another variation of this is the sabudana vada which is the deep fried version of the sabudana khichadi. We love all the three options. One can also make sabudana kheer (tapioca pudding), but since there are no takers in my family, I have never tried it.
As a recipe, sabudana khichadi is very easy and effortless. But the final outcome of the recipe is dependent on how well the tapioca pearls have been soaked. During the first year of my marriage, I did struggle with the soaking part till my mother in law showed me the method of soaking. I always soak it overnight if I have to make it for breakfast. For evening snacks, I let it soak for 8 hours during the day, as the couple of hours soaking method does not work well for me.
Eight hours before making the khichadi, rinse the tapioca pearls couple of times. Then add filtered water to these tapioca pearls, such that the level of water comes 1-2 mm above the tapioca pearls. Let it rest for eight hours. After 8 hours, you will notice that the water has been absorbed completely and if you take a pearl and mash it between your fingers, it will mash easily. Adding the right quantity of water for soaking is very important as too much water will turn them into a paste or make them sticky and too little water will keep them dry and hard. It will take couple of times to figure this process out. Once this has been mastered, then the process of making khichadi is very simple and effortless.
2 cup Tapioca pearls/sabudana/sago soaked overnight as mentioned above
2 potatoes ( you can use boiled potatoes too, if using boiled potatoes, just mash it and add to the sabudana while cooking, no need to fry it first)
11/2 cup roasted and coarsely ground peanut ( I roast half kg of peanut, coarsely grind it, and keep it refrigerated, so as to save time. No need to remove the skin of the peanuts after roasting, as it is healthier with the skin)
2 roughly chopped green chillies
3 tbsp ghee or clarified butter
1 tbsp of cumin seeds
8-10 curry leaves
1 tsp asafoetida
3 tbsp Sugar
1/2 cup coriander leaves, finely chopped
Grated coconut for garnishing (optional, I have not used it as we don’t like it)
- In a wok, heat ghee. Add cumin seeds, curry leaves, asafoetida and chopped green chillies.
- After few seconds, add chopped potatoes. I usually add a pinch of salt while frying potatoes. Let the potatoes cook. If using boiled potatoes then go directly to the next step.
- Add salt and sugar to the bowl which has soaked sabudana. Mix well. Transfer this mixture to the wok and let it cook. If using boiled potatoes, you can mash and add them at this stage.
- While cooking sabudana, it is best to keep a plate filled with water on the top, for better cooking and preventing the sabudana from sticking to the bottom of the wok. Also, always cook sabudana on a low flame.
- After few minutes of cooking, add crushed peanut. Mix well. Add grated cococonut. Mix and let it cook for few minutes.
- Add finely chopped coriander, mix and switch off the flame.
- Either add juice of half lemon at this stage and mix well or alternatively serve the lemon wedges with the khichadi.
- Serve hot.
Note: As far as possible, while adding lemon juice to any recipe, add it after swiching off the flame, to prevent the loss of Vitamin C.