Hi friends! This delicious Sabudana khichadi is an Indian dish made from soaked Sabudana. It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. Wikipedia
Recipe serving: 4
Preparation Time : 15-20 minutes
Cooking time : 6-10 minutes
Course: Snack, Healthy snack
Level Of Cooking: Easy
- 2 cup Sago / sabudana
- 2 medium size potatoes
- 1/2 cup peanuts, shelled, roasted, coarsely pounded
- 3 tbsp Olive oil
- 1 tsp cumin seeds/ Jeera
- 2 Red chilies, whole
- 1 sprig kadhi patta /curry leaves
- 1 tsp salt or / salt to taste
- 1/2 tsp chili powder
- 1 tbsp coriander leaves, finely chopped
- 1 tsp green chilies, chopped
- 1 small lemon’s juice
Wash Sabudana/ Sago well. Soak in 4 cups of water over night . Drain out the water with a strainer, spread it on a paper kitchen towel for drying for ten minutes. To avoid sticky or lumpy khichadi, it is necessary to dry out the water very well. Sabudana / sago grains should be separate and moist.
Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.Keep aside.
Wash green chilies, and coriander, chop finely . Peel and cut the potato into tiny cubes and keep aside.
Heat the oil in kadahi / wok or a heavy bottom pan and add Jeera, when it starts crackling, add Curry leaves /kadhi patta , red chilies and fry for few seconds, add the potato cubes. Cook till the potatoes are done. Add sabudana, roasted peanuts, salt, and chili powder, mix well .
Switch off the stove, sprinkle the lemon juice and mix well. Garnish the khichadi with finely chopped coriander leaves. Sprinkle lime juice and chopped coriander leaves on the khichadi, mix well.
Serve hot garnished with the finely chopped green chilies.
The Saboodana/Sago should be well soaked. Use a strainer or a colander to drain the water. Excess water in saboodana vada mixture will make it difficult to handle the mixture while making vadas . For better taste use roasted ground nuts. For best results Saboodana vada should be fried in a moderately hot oil till light golden on both sides.
Health benefits of eating sago / saboodana:
Sago or sabudana or tapioca pearls is a food which is full of energy and carbohydrates. It is extracted from the center of sago palm stems in the form of starch. It is also known as tapioca pearls. If is one of the wholesome diet of starch and carbohydrates and is used in a lot of Indian dishes. Sago is used in puddings, gruel or soups, and upma dishes. In gruel form, it is used in various carbonated drinks to provide energy without any addition of artificial chemicals and sweeteners. It is one food which possess a high cooling effect in the system and it is quite easy to digest. It is also used in making cakes and breads. Sago is helpful as a substitute in binding the dishes or making them thick. It is low in calories and is preferred as a light meal option.
The benefits of eating sago are associated with its starch form as
- Aid in digestion: Pearl sago is used as one easily digestible non-irritating baby food, as well as a food in inflammatory cases. In such cases, sabudana is boiled with milk or water and then added with sugar or spices to enhance the flavour.
- Nutritional value: Sago grains are about 2mm in diameter. They are a source of pure carbohydrates with very little protein, vitamin C, calcium and minerals. A hundred gram of dried sago yields about 355 calories, with an inclusion of 94 gms of carbohydrates, fats and proteins.
- Sago and the body: The main content of sago is carbohydrates and has an ancient history in aiding to certain herbal medicines. Sago alongwith rice is used to cool the body. It is helpful in treating ailment resulting from too much heat, such as the production of excess bile. As we know it is a renowned food in Indian culture and moreover, it is a staple diet in some continents. The herbal remedy of sago is not hidden outside the Indian subcontinent such as Sri Lanka, New Guinea and other Asian pacific countries.
- Sago dishes: Various dishes are made from sago as it is easily mixed with wide variety of tastes and spices. However, sago is low in proteins, vitamins and minerals, its combination with other supplements can result into high nutrition and taste. In various parts of India, it is used as fasting food in the form of khichdi or pilaf, soaked sabudana fried with potatoes and other vegetables. Sago possess a high usage in baking breads and pancakes.
- A high energy booster: Sago food is full of energy, and often served as a food to break the fast. It has high beneficiaries for sick people as a supplement providing enough energy to combat the weakness and ailments.
Keep them in dry and airtight container. It should be kept away from moisture for long storage. The white pearls of sago becomes white when soaked in water and turns translucent when cooked. Fermentation may improve the nutritional value of sabudana. In Papua New Guinea, sabudana paste is partially fermented by mixing it in palm leaves,which are then stored in cool place. Therefore, a lot of recipe with high in energy, you should not be missing it. As experiments can really turn it out in high taste value.
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