Sabudana khichdi or Sago pulao is a famous dish in India, specially made during fasting. It can be also relished for breakfast or packed as lunch for kids. A simple, tasty & delicious with minimal ingredients this dish is irresistible.
A good quality Sabudana or sago pearls is a must to makes it perfectly cooked and non-sticky. Properly soaking Sabudana is most important step. For this soak Sabudana for overnight. Never try making it out with soaking it with warm water for saving time or in hurry. It will end up with uncooked & sticky khichdi, which no doubt go in waste.
How to soak Sabudana
For soaking take required quantity of Sabudana in a bowl and add water till level is just 1 cm above the Sabudana. Cover & leave it overnight. In morning you will see there is no water left & the pearls have absorbed all water making it soft.
Don’t use excess oil. Sabudana will absorb more oil, making it less appealing to taste. Initially the Sabudana will look dry, let it be, once cooked the oil will get coated over each pearl.
- Sabudana or sago – 1 cup (soaked overnight)
- Oil – ¼ cup
- Coarsely grounded roasted peanut – ½ cup
- Cumin – 1 tsp
- Sugar – 1 tsp( optional)
- Green chili – 4 (finely chopped)
- Salt – to taste
- Potato – 1 medium(diced)
Let’s make it:
- In a kadhai, heat the oil.
- Add cumin & green chili. Sauté for a minute.
- Add potato & a pinch of salt. This will add taste to the potato & avoid sticking at bottom of kadhai.
- When the potato is done add soaked Sabudana, peanut & salt.
- Mix it properly. Cover with lid & let it cook for 5 mins.
- Stir occasionally as Sabudana may stick at bottom.
- When the pearls appear translucent it means our dish is ready or cook it for another 5 mins.
- Add sugar & mix.
- Garnish with coriander.
- Serve hot with curd.