Sabudana ki Khichadi

Sabudana ki Khichadi Recipe - Vegetarian Food from Central India

Region / culture: Central India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sabudana ki Khichadi is a popular Indian dish made with tapioca pearls, peanuts, and potatoes. It is a delicious and filling dish that is often enjoyed during fasting periods or as a light meal.

History

Sabudana ki Khichadi has its origins in the Indian state of Maharashtra, where it is a popular dish during religious festivals such as Navratri. It is believed to have been introduced by the Marathi community and has since become a staple in many Indian households.

Ingredients

2 cups of sabudana
0.25 cup of grated coconut
0.5 cup of peanuts
1 small potato
2 green chillies
1 tsp of jeera
1 tbsp of ghee
salt to taste

How to prepare

Cut the potato into small cubes.
Soak sabudana in water overnight. The water added should be at the level of the sabudana. Drain.
Heat ghee in a deep-bottomed pan. Add jeera, once they start spluttering add the green chillies. Fry for a minute. Add the chopped potatoes and fry for a few minutes. Mix the peanut powder and salt with the soaked sabudana.
Add the potato mixture and cook for about 10 minutes. Stir occasionally. Add a little water if it is very dry.
Garnish with grated coconut and coriander leaves.

Variations

You can add vegetables like peas, carrots, or bell peppers to make the dish more colorful and nutritious.
You can also add some chopped cilantro or mint leaves for added flavor.
For a spicy twist, you can add some red chili powder or garam masala.

Cooking Tips & Tricks

Make sure to soak the sabudana overnight to ensure that it is soft and easy to cook.

- Be careful not to overcook the sabudana, as it can become mushy.

- Adjust the amount of green chillies according to your spice preference.

- You can add other vegetables like peas or carrots to make the dish more nutritious.

Serving Suggestions

Sabudana ki Khichadi can be served hot with a side of plain yogurt or green chutney. It can also be enjoyed with a cup of hot tea or coffee.

Cooking Techniques

Make sure to soak the sabudana properly to ensure that it is soft and easy to cook.

- Stir the mixture occasionally to prevent it from sticking to the bottom of the pan.

- Cook the dish on low heat to ensure that the sabudana is cooked through without becoming mushy.

Ingredient Substitutions

You can use cashews or almonds instead of peanuts for a different flavor.

- You can use coconut oil or vegetable oil instead of ghee for a vegan version of the dish.

Make Ahead Tips

You can soak the sabudana overnight and prepare the peanuts and potatoes in advance to save time when cooking the dish. Store the ingredients separately in the refrigerator until ready to cook.

Presentation Ideas

Garnish the Sabudana ki Khichadi with some fresh coriander leaves and grated coconut for a colorful and appetizing presentation. Serve it in a traditional Indian thali or plate for an authentic touch.

Pairing Recommendations

Sabudana ki Khichadi pairs well with a side of plain yogurt, green chutney, or pickle. It can also be enjoyed with a cup of hot tea or coffee for a satisfying meal.

Storage and Reheating Instructions

Store any leftover Sabudana ki Khichadi in an airtight container in the refrigerator for up to 2 days. Reheat it in a microwave or on the stovetop with a little water to prevent it from drying out.

Nutrition Information

Calories per serving

One serving of Sabudana ki Khichadi contains approximately 300 calories.

Carbohydrates

Sabudana is a rich source of carbohydrates, providing energy and fuel for the body. One serving of Sabudana ki Khichadi contains approximately 40 grams of carbohydrates.

Fats

Peanuts and ghee are sources of healthy fats in this dish. One serving of Sabudana ki Khichadi contains approximately 10 grams of fats.

Proteins

Peanuts are a good source of plant-based protein in this dish. One serving of Sabudana ki Khichadi contains approximately 8 grams of protein.

Vitamins and minerals

Sabudana is a good source of minerals like calcium and iron. Peanuts are rich in vitamin E and B vitamins. One serving of Sabudana ki Khichadi provides a good amount of these essential nutrients.

Alergens

This recipe contains peanuts and ghee, which may be allergens for some individuals. Please be cautious if you have allergies to these ingredients.

Summary

Sabudana ki Khichadi is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a filling and satisfying meal that can be enjoyed by the whole family.

Summary

Sabudana ki Khichadi is a delicious and nutritious Indian dish made with tapioca pearls, peanuts, and potatoes. It is a popular dish during fasting periods and is enjoyed by many for its unique flavor and texture. With the right ingredients and cooking techniques, you can easily prepare this dish at home and enjoy it with your family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sabudana ki Khichadi. It was a hot summer day in the bustling streets of Mumbai, India. I was visiting my dear friend, Mrs. Patel, who had invited me over for lunch. As soon as I walked into her kitchen, I was enveloped in a warm, comforting aroma that instantly made my mouth water.

Mrs. Patel was standing at the stove, stirring a pot of small, translucent pearls that I had never seen before. "What are you making?" I asked, intrigued by the unfamiliar sight. She smiled and replied, "Sabudana ki Khichadi. It's a traditional dish made from soaked tapioca pearls, spices, and vegetables. It's a favorite during fasting days or as a special treat for breakfast."

I watched intently as she added in diced potatoes, chopped green chilies, and roasted peanuts to the pot. The sizzle of the spices filled the air, making my stomach rumble with anticipation. Mrs. Patel then showed me how to properly soak the sabudana pearls to achieve the perfect texture, a crucial step in making a delicious Khichadi.

As we sat down to eat, I took my first bite of the Sabudana ki Khichadi and was blown away by the burst of flavors in my mouth. The soft, chewy pearls were perfectly complemented by the crunch of the peanuts and the heat of the chilies. I couldn't get enough of this delightful dish and begged Mrs. Patel to share her recipe with me.

Over the years, I have made Sabudana ki Khichadi countless times, each time bringing back memories of that fateful day in Mrs. Patel's kitchen. I have since added my own twist to the recipe, experimenting with different vegetables and spices to create my own version of this beloved dish.

One of the key ingredients in my Sabudana ki Khichadi is fresh curry leaves, which I grow in my garden. The fragrant leaves add a unique depth of flavor to the dish, transporting me back to the bustling streets of Mumbai every time I take a bite.

I have also shared this recipe with my own children and grandchildren, passing down the tradition of making Sabudana ki Khichadi from generation to generation. It brings me joy to see them enjoy this dish as much as I do, creating new memories and stories to cherish.

As I stand in my kitchen, stirring a pot of Sabudana ki Khichadi, I am filled with gratitude for the friendships and experiences that have led me to discover this delicious recipe. It is a reminder of the rich tapestry of flavors and cultures that make up my culinary journey, and I am grateful for each and every bite of this cherished dish.