Sabudana Khichdi [Spicy Tapioca]

Sabudana [Sago seeds, Tapioca] is one of the most popular ingredients for preparing food for fasts and special festivals.





Sabudana (Sago) - 1 cup
Peanuts - 1/2 cup, roasted
Boiled potato - 1/2 cup, diced
Green chillies - 1, chopped (optional)
Ginger - 1/2 inch, grated
Cumin seeds - 1 tsp
Sendha namak (Rock Salt) or regular salt if not fasting - to taste
Ghee or  Vegetable oil - 1-2 tbsp
Sugar - optional

Soak sago seeds for 3-4 hours in water, completely drain the water (you can leave sago seeds on the strainer for another hour to ensure there is no water)Add coarsely ground peanuts, salt and sugar to sago seeds Heat ghee/oil, add cumin seeds, add green chillies, grated ginger followed by potato and saute till potatoes turn golden color.  Now add sago seeds and mix gently. Turn off the heat when sago seeds turn translucent. Garnish with cilantro and lime juice and serve it hotIt is very important to drain excess water from sago, else cooked sago will turn stickyI read somewhere that over soaking sago can result in sticky khichdi, which is completely wrong. I ended up soaking for 6 hours, later kept it in fridge for another day as I could not cook it right away and my khichdi was just fine. The key is to drain excess water completely before cooking !  Check my other Sabudana Preparation