Sabudana Khichdi/ Sago Pearls

Today it is Ekadashi, a Hindu fast (11th day of lunar month). During this day some people refrain from eating grains and pulses and eat just fruits and drink milk. Whereas, some people refrain from grains like wheat, rice, etc. but, can eat potatoes, buckwheat, samu, sabudana (sago pearls). 

Sabudana are pearl like starch balls also called Sago pearls and are available not only in Indian grocery store but also at Whole Food Market or Sprout Market. When soaked in water they puff up to form soft, fluffy pearls.

My husband loves sabudana khichdi and wada, which motivates him to fast for a day! I made this for breakfast today and would share this recipe for you. It is really easy to make, only important trick is to soak sabudana to perfection.

Ingredients (Serves 2-3 people)
1 cup sabudana
1 cup diced potato
4 tbsp oil
1 tsp cumin seeds
1-2 green chilies chopped
1 tsp. grated ginger
2 tsp salt
1 tbsp. sugar
juice of 1 lime
3-4 tbsp coarsely ground roasted peanuts
Chopped cilantro

• Soak them with 1 cup of water for at least 1 1/2 - 2 hours.
• If you want to make this for breakfast, it is okay to soak them overnight.
• Lightly fluff them with your fingers or a fork. They are delicate and soft!
• Set them aside.
• Chop 2 medium potatoes into 1 cubic cm size :) Wash and keep aside.
• For tempering: Heat oil in a pan. Add 1 tsp. cumin seeds/jeera.
• Add chopped green chilies and fry them for a minute. Add chopped potatoes and a pinch of salt. Mix well. Cover and cook potatoes for 5-7 minutes.
• Meanwhile, dry roast peanuts. cool, removed the skin and coarsely grind them in a mixer grinder or chopper.
• To fluffed sabudana add 3-4 tbsp. peanut powder, 1 tbsp sugar, lime juice and salt to taste, 1 tsp. grated ginger and finely chopped green chili. Mix well and keep it aside.
• When potatoes are cooked well, but not over cooked.
• Add sabudana to cooked potataoes. Lightly mix them well. 
• Cook on medium heat till sabudana turns slightly translucent.
• Add chopped cilantro/ coriander leaves. mix well.
• Add some more chopped cilantro and serve hot with chilled plain yogurt  or aaloo ki kadhi and green cilantro chutney.

Here is step-by-step pictorial recpe:
1 cup of dry sabudana (sago pearls) will yield 2 cups of soft, fluffy ones.

In a container take 1 cup of sabudana.

Soak them with 1 cup of water for at least 1 1/2 - 2 hours.

If you want to make this for breakfast, it is okay to soak them overnight.

Lightly fluff them with your fingers or a fork. They are delicate and soft!

Set them aside.

Chop 2 medium potatoes into 1 cubic cm size :) Wash and keep aside.

For tempering: Heat oil in a pan. Add 1 tsp. cumin seeds/jeera.

Add chopped green chilies and fry them for a minute. Add chopped potatoes and a pinch of salt. Mix well. Cover and cook potatoes for 5-7 minutes.

Meanwhile, dry roast peanuts. cool, removed the skin and coarsely grind them in a mixer grinder or chopper.

To fluffed sabudana add 3-4 tbsp. peanut powder, 1 tbsp sugar, lime juice and salt to taste, 1 tsp. grated ginger and finely chopped green chili. Mix well and keep it aside.

When potatoes are cooked well, but not over cooked.

Add sabudana to cooked potataoes. Lightly mix them well.
Cook on medium heat till sabudana turns slightly translucent.

Add chopped cilantro/ coriander leaves. mix well.

Add some more chopped cilantro and serve hot with chilled plain yogurt  or aaloo ki kadhi and green cilantro chutney.

Happy Fasting! ;)