Sabudana khichdi is usually consumed during fasting. It takes very less time to make this tempting khichdi.
Ingredients for Sago (Sabudana) Khichdi Recipe
Sago (Sabudana) - 100 gms.
Oil and Ghee - 1.5 table spoon.
Cumin seeds - 1/2 tea spoon.
Green chilli - 2-3 (chopped)
Peanuts - 1/2 small bowl.
Paneer - 50 gms. (optional)
Potato - 1 (medium sized)
Black pepper - 1/4 tea spoon.
Salt - according to the taste.
Coconut - 1 table spoon (grated) (options)
Coriander leaves - 1 table spoon.
Method - How to make Sago (Sabudana) Khichdi Recipe
Wash the sago and soak them for an hour in water. Once it gets soaked strain the excess water. Big grains of sago have to be soaked for 8 hours.
Peel and wash the potatoes and cut them into small cubes. Cut the paneer also into small cubes.
Take an pan and heat oil into it. Fry the potatoes cubes into the oil till they turn brown in colour. Take them out in a plate. Now put paneer cubes into the pan and fry them till they turn light brown in colour. Take them out from the pan and keep them in the same plate.
Crush the peanuts into powdered form. Do not crush it to make a fine powder.
Put cumin seeds and let it splutter. Then add green chilli and roast the masala well. Put peanut powder and roast it for an another minute. Now add sago, salt and black pepper into the masala and roast it for 2 minutes. Stir the masala well with the spoon so it mixes well. Pour 2 table spoon water and cook it on a medium flame for 7-8 minutes.
Open the lid and check whether the sago have become tender. If they are still hard, then you need to add some more water into the recipe. Pour 1 or 2 table spoon and cook it for another 4-5 minutes on medium flame. Add potato and paneer cubes to it and mix them well. Turn off the flame and take out the recipe in a serving bowl. Garnish the recipe with coriander leaves and grated coconut.
Your Sago Khichadi is ready. Serve it fresh and out.