Sabudana khichadi is all time favorite farali recipe made from soaked sabudana (tapioca pearls). This khichdi doesn’t use a lot of spices and that’s because it’s often made during the fasting season. It is generally flavored with peanuts, chillies, cumin, and curry leaves. It is super simple, quick, gluten-free and extremely delicious.
I tried this recipe many times at home, and after many trials, I learned a few basic things which should be kept in mind while making khichdi and they will always turn out perfect and non-sticky.
- Wash sabudana till all starch is removed from it and the water is completely clear.
- Properly soaked sabudana easily mashed with hand.
- Dry-soaked sabudana for 20 minutes.
- The addition of crushed peanuts absorbs all moisture from soaked sabudana.
- Do not take more amount of oil to cook sabudana khichdi.
- Cover and cook khichdi till all sabudana is completely transparent.
Farali sabudana khichdi | how to make sabudana batata khichdi | farali khichdi
- 2 cup sabudana
- 2 cup water to soak sabudana
- ½ cup +2 tbsp peanuts
- Salt to taste
- 2 tbsp lemon juice
- 2 tbsp sugar
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 medium sized chopped potatoes
- 6-7 curry leaves
- ½ tsp ginger paste
- 2 chopped green chilli
- Some chopped coriander leaves
- In a bow, take sabudana and wash it under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
- Now soak sabudana by adding just enough water to cover them. Soak covered for 5-6 hours or overnight.
- Sabudana will fluff up after soaking. Mash sabudana and check it is properly soaked or not.
- Drain off excess water and dry sabudana for 20 minutes.
- Meanwhile, roast peanuts and grind them into a coarse powder.
- Add coarse peanut powder, salt, sugar and lemon juice into soaked sabudana. Mix well.
- Now heat oil in a pan, add cumin seed and chopped potato cubes. Cover and cook on low flame till potato becomes soft.
- Add peanuts, curry leaves, ginger paste and chopped green chilli. Sauté it for 2-3 minutes.
- Then add the coated sabudana to the pan and mix everything.
- Cover and cook until the sabudana are a bit translucent and well-coated. Keep stirring occasionally.
- Finally, add chopped coriander leaves and mix well.
- Serve hot sabudana khichdi with chilled yogurt.
- Soak the sabudana just till they turn soft. Over-soaking sabudana makes them mushy.
- You can adjust spices according to your taste.