Sabudana kichdi is a maharashtrian fasting food. In our house, it has become a regular breakfast item, eversince I came across this recipe to make sabudana kichdi that is not STICKY. The secret lies in draining the soaked sabudna and leaving it in a colander overnight or upto 8 hours.
Generally, boiled potatoes and grated coconut are added to the kichdi and garnished with coriander leaves. Going by my motto of spending as little time as possible in the kitchen, I use just 5 ingredients to make the kichdi with just a teaspoon of oil. Nevertheless, the kichdi tastes great even in its simplest form.
Here is the recipe to serve 3 adults.
Recipe Adapted from: MumbaiMagic
Ingredients
| Quantity | Notes/Comments |
|---|---|---|
| Sabudana/javvarisi | 1 1/2 cups | Most of the recipes for the kichdi states that sabudana should be of very good quality. I get only the variety that is seen in my photos and it works well for me. |
Peanut
| 1/2 cup | To be dry roasted and coarsely powdered |
| Boiled Potato | 1 | Optional. If using boil and cut into small pieces |
| Cumin Seeds/Jeera | 1/2 tsp | - |
| Dry Mango Powder/Aamchur powder | 1 tsp | - |
| Refined Oil | 1 tsp | I use sunflower oil |
| Green chily | 1 | more can be used based upon the spice level required. We prefer ours with very less spice. I did not have green chily, so used red chily. |
| Salt | 1 tsp | I used around 1 tsp |
| Grated coconut | 1 tbsp | Optional for garnish |
| Coriander leaves | 1/2 cup | Optional for garnish |
| The soaking part has to be done atleast 8 hours before actually making the kicdi so that there is enough time to leave the soaked sabudana in a colander. I generally make this for breakfast. So, the previous night at 8, I soak the sabudana. At 10, I transfer to a colander. The next day morning at 7 or 8 I make the kichdi.. |
|---|
| Procedure |
| 1. Wash sabudna and transfer to a broad vessel. |
| 2. Soak the washed sabudana in water until it is just immersed. I added 1/2 cup of water. |
3. After 2 hours, transfer the soaked sabudana to a colander. Close it with a lid and leave it alone overnight.
|
| 4. Dry roast the peanuts and allow it to cool. This can be done much ahead and stored in a air tight container. |
| 5. Once peanut is cooled, transfer it to a mixer jar and pulse just for 2 seconds. (We want coarsely powdered peanuts) |
| 6. In a kadai/pan, add a tsp of oil. Once oil is hot, in medium flame, add cumin seeds and the chily. |
| 7. Add aamchur powder and salt. (If using potatoes, add now) |
| 8. Add the peanut powder and mix well. (If using potatoes, add now) |
| 9. Finally add the sabudana. |
| 10. Keep the flame in low/medium and mix every now and then.(Otherwise, sabudana at the bottom of the pan can get burnt.) |
| 11. After around 10 to 15 minutes, the sabudan would turn translucent from white. |
| 12. At this stage, put of the flame and transfer the kichdi to a serving bowl. |
| Optionally garnish with grated coconut and coriander leaves. |
Still not clear???? Scroll down for step wise pictures...
