My fear of sabudana kept me away this long from making this delicious Sabudana Kichadi. If you know me, you will know the fear in me of using sabudana. I love jevarasi in all forms, but can never get it to cook properly. One of my favorite payasam is Jevvarisi payasam, but my milk would always curdle when making it. I overcame that problem by using coconut milk and making Jevvarisi thengai Paal Payasam and it worked great. This Jevvarisi Upma is a very famous Vrat / Upvas / fasting recipe in Maharashtra and I have always enjoyed it when my friends make them. Yesterday, I had the pleasure to make it and enjoy it. This Sabudana Khichdi is a great recipe to make for breakfast as it is very filling. I did not use any onions and used potatoes and crushed peanuts. The flavors were amazing and I was so happy that I tried the recipe. The trick to making the best nonsticky sabudana khichdi is to determine the right soaking time for the tapioca pearls/sago. It varies from brand to brand and you have to determine what works best for you. I would start by soaking the sago pearls for about 3 hours and then checking to see if they are soft enough. If not, increase the time. My sabudana almost needed overnight soaking. Preparation time - 10 minutes plus overnight soaking timeCooking time - 20 minutesDifficulty level - easy
Ingredients to make Sabudana Kichadi - Serves 2 to 3
Sabudana / Jevvarisi - 1 cup Green chilies - 3 or 4 (sliced) Oil - 2 tbsp Potato - 1 small (finely chopped) Mustard seeds - ½ tsp Cumin seeds - ½ tsp Peanuts - ¼ cups Lemon juice - 2 tsp Sugar - 1 tsp Salt - to taste Cilantro - a big handful (finely chopped)
Procedure to make Sabudana Khichdi -
Wash the sabudana 2 to 3 times and then soak it in 2 cups of water. Start with 3 hours and check to see if the sabudana has softened. It should not be mushy but should crush easily when you crush it between your fingers.
In that stage, drain it in a colander. It took over 6 hours for my sabudana to soften. So, the next time I make it, I would soak it overnight.
If using raw peanuts, roast them in a pan and then grind them into a coarse powder. Do not make it too fine. The coarse texture of the peanuts adds crunch to the kichadi.
In a pan, heat oil and add the mustard seeds and the cumin seeds. Now add the chopped potatoes and cook them until it is golden brown.
Add the green chilies and the drained sabudana along with salt, sugar, and crushed peanuts, and mix well.
Cover the pan and let the sabudana cook for 3 to 4 minutes on low flame. You will notice that the sabudana turns glossy when it is cooked.
Add the cilantro and mix well. Turn off the flame and then add the lemon juice.
Serve sabudana upma warm or at room temperature. The kichadi will appear a little mushy when hot, but once it cools down a bit, it will be perfect in texture.
Other Breakfast Ideas
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