Sabudana Vegetable khichdi/ Sabudana khichdi/ How to make perfect non-sticky sabudana khichdi

Sabudana Vegetable Khichdi – A pilaf/pulao made with sago/tapioca pearls and vegetables. Sabudana khichdi is made especially during fasting season in India; though you don’t really need an occasion to make and devour it.

Sabudana Khichdi is a very simple easy recipe and yet so flavorful and healthy dish loaded with vegetables. Usually sabudana khichdi is made with very limited spices along with potatoes and peanuts. But today I added vegetables to make it more wholesome. Moreover it is vegan and gluten free too.

It is an easy and quick recipe to be made as a snack, breakfast or during fasting days. It is a delicious vrat food preparation. You can indulge in this lip-smacking sabudana khichdi with some easily available ingredients. If you are not making it for fasting than you can add your favourite spices to it and make it more flavorful and delicious.

But one need to be very careful with the soaking part and follow the correct ratio of water and sabudana for soaking. It is one of the biggest problem that everyone face when making sabudana khichdi to get a non-sticky texture.

Also read : Potato Cauliflower Curry

Sabudana Khichdi is one of the most popular comfort food in India that everyone enjoys. Sabudana khichdi makes an appetizing and filling breakfast, lunch, dinner or a snack and with few minutes of pre preparation, this delicious and scrumptious meal comes together in a flash.

I absolutely love to serve sabudana khichdi with a side of chilled raita. Here I have paired it with cucumber pomegranate raita.

It is important to go through the tips for a successful khichdi so please do not skip them.So let’s jump to the recipe on how to make a perfect non-sticky sabudana khichdi with step by step pictures. Please do try and share your thoughts about the recipe in the comments box below.

Also read: Chickpea Soya Curry

Tips to make perfect non-sticky sabudana khichdi :

* Soak the sabudana overnight or for atleast 4-5 hours.

* Rinse the sabudana Pearl’s several times until water turns clear to get rid of the starch.

* It is very important to use 1:1 ratio of sabudana and water.

* Drain off the water completely from the sabudana Pearl’s by using strainer/Colander.

* Sabudana should be soaked properly. Check by pressing a pearl between your thumb and index finger, it should be able to smash it easily.

* Sabudana should not be cooked for too long. Cook only for few minutes until most of the pearls becomes translucent. Overcooking will turn your sabudana pearls sticky and you won’t get separate pearls.

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 2

Ingredients:
1 cup Sabudana/ Tapioca Pearls
1 cup water
1/2 tsp Cumin seeds
1 sprig Curry leaves
2 small green chillies chopped
1 potato peeled and diced
1/4 cup Raw peanuts
1/4 cup Brocolli chopped
1 carrot chopped
3 tbsp green peas
1 tbsp Oil
Few chopped coriander leaves
1 tbsp lemon juice
Salt to taste, use sendha namak if making this for fast

For Raita :
1/2 cup Curd/ Yogurt
1/4 cup chopped cucumber
1/4 cup Pomegranate arils
1 Green Chilly chopped (optional)
Salt to taste

Method for making Raita:Add all the ingredients except salt in a bowl and mix them well together.Keep in refrigerator whole you make the khichdi. Add salt just before serving and sprinkle some chilly powder and serve.Method for Khichdi:

Wash the sabudana 2-3 times in running water. In a bowl add the sabudana and water just enough to cover the sabudana, soak overnight or atleast 4-5 hours. Drain the water properly and keep aside.In a pan heat the oil. Add the cumin seeds and curry leaves and let it crackle.Add the diced potatoes, salt to taste and cook for 4-5 mins until the potato is cooked. It won’t take much time to cook since it is diced small.Add the peanut, green chillies, brocolli, carrot, peas and cook for 3-5 mins.Add the soaked sabudana, mix well and cook for 3-4 mins stirring it occasionally.Take off the heat and add lemon juice, chopped coriander leaves and toss well to combine. Serve with chilled cucumber pomegranate raita.Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I look forward for your feedbacks and enjoy reading them.

Happy cooking!

❤ Akum

About Akum Raj Jamir

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Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺