Sabudana khichdi is a traditional breakfast dish in India. Made with sago, potatoes, and peanuts, this is a simple and healthy recipe. Start your day with this filling breakfast. With some prep work the night before, making this dish is easy.
Also known as tapioca pearls, sago is made from the starch extracted from the pith (center) of the sago palm stems. The commercial production of sago is in the shape of small globules or pearls. In India, sago is used in puddings (payasam), as gruel or soup, and upma dishes. In gruel form, it’s a good alternative to carbonated drinks as it gives energy without the added chemicals and artificial sweeteners.
Sago is full of carbohydrates and is great for a quick boost of energy. Peanuts are a superfood as they contain more protein than any nut, and have more than 30 essential vitamins and nutrients.
Sabudana Khichdi makes a good after-school snack for kids. You can store the leftover khichdi in an airtight container and refrigerate to keep fresh for a couple of days.
Cooking Time: 15 minutes
- 1 1/2 cups sabudana (sago-big or small pearl sago), soaked overnight in a little water, just enough to cover the sabudana
- 1 1/2 cups peanuts, roasted and husk removed
- 1 medium potato
- Turmeric powder, a pinch
- 1 tsp red chilli powder (reduce if you want the khichdi to be mild)
- Sugar, a pinch
- Salt to taste
- 5-6 tsp vegetable oil
- 5-6 green chillies
- 2 tsp cumin seeds
- 6-7 curry leaves
- Drain any excess water from the sabudana.
- Grind the peanuts to a coarse powder, and add it to the sabudana, along with turmeric powder, red chilli powder, salt, and sugar, and keep it aside.
- Cut the potatoes in small cubes.
- Heat oil in a wide and shallow pan, and add cumin seeds. When they start turning brown, add green chillies and curry leaves, stir for a couple of seconds, and add the potatoes. Cover and cook on low heat for 2-3 minutes, until potatoes are soft, stirring occasionally.
- Add the sabudana and mix well. Sprinkle a little water, cover and cook on medium heat 5-6 minutes or until the sabudana becomes translucent. Stir occasionally to make sure the sabudana doesn’t stick to the bottom of the pan.
- Serve the sabudana khichdi hot, with plain yogurt if desired.