About sabudana khichdi
Sago is also known as Tapioca pearls in English. It is commonly used during fasting periods. In Hinduism, festivals like Navratri and Ekadashi hold significant importance, and sago is often stocked in homes for these occasions. During this time, sago is used in various dishes, such as sago khichdi, sago kheer, or vada. Making sago khichdi is very simple. The key point to remember while preparing it is that sago should never be added directly to the khichdi or kheer. It must be soaked for some time before cooking, so it softens and cooks faster. The simpler the sago khichdi is made, the tastier it will be.
Because adding too many ingredients can overpower the flavor of the sago, and the khichdi won’t turn out well. If you’re making it for your daily routine, you can use simple salt and basic ingredients. Since sago comes in different qualities in the market, the soaking capacity may vary based on its quality. By keeping a few tips in mind while making sago khichdi, you can make a mouthwatering dish. If the khichdi doesn’t turn out loose and fluffy, it won’t taste as good.
If the sago khichdi doesn’t taste spicy, it doesn’t feel enjoyable. To maintain this spicy flavor, I’ve added some chopped green chilies along with red chili powder. A fasting platter can be completed with yogurt, sago khichdi, sago kheer, rajgira paratha, and sweet potato halwa. If you’re fond of sour flavors, you can squeeze some lemon juice into the khichdi for extra zest. Sago contains starch, so it should be washed and cleaned properly to remove the starch. It is also a great source of carbohydrates, which help in replenishing the iron, calcium, and protein deficiencies in our body. Additionally, it provides quick energy for work. Sago not only helps control blood pressure but also improves digestion. Therefore, you should definitely try sago khichdi during fasting. Follow the tips below and make a delicious sago khichdi. To explore more of my recipes, be sure to click on the link below.
Subtitle
About sabudana khichdi
Ingredients
How to make sabudana Khichdi
Tips and FAQ
Ingredients
Sago – 125 grams
Potatoes – 2 medium-sized
Tomatoes – 2 medium-sized
Green chilies – 2
Sendha salt – 1/2 teaspoon
Red chili powder – 1/2 teaspoon
Oil – 1 large spoon (for vegetables)
Hing (asafoetida) – 1/4 teaspoon
Cumin seeds – 1/4 teaspoon
Mustard seeds – 1/4 teaspoon
How to make sago khichdi
To make the vrat-friendly sabudana khichdi, soak the sago in water for 1 hour. Then, take a non-stick pan and heat the oil in it. Once the oil is hot, add mustard seeds. When they crackle, add cumin seeds and asafoetida. Next, add boiled potatoes cut into pieces and cook them on low heat with a lid for 5-10 minutes. Remove the lid and add the soaked sabudana. Mix it well, and then add tomatoes, green chilies, sendha salt, and red chili powder. Stir everything together and cover the pan to cook the tomatoes. Once the tomatoes are well-cooked, uncover and garnish with fresh coriander or mint leaves. Your vrat-friendly sabudana khichdi is ready! You can enjoy it with yogurt or as is.
FAQ
How to Soak Sabudana?
Before making Sabudana Khichdi, soak it for 1 hour. First, rinse the sabudana twice with water to remove excess starch. Then, add water to the sabudana and let it sit for an hour to soften.
Can Ginger and Onion be Used in Sabudana Khichdi?
Sabudana Khichdi tastes best when made simple. However, if you want to add onions, it can be done on non-fast days. Onion is typically not used during fasting, but if you prefer, you can add it on regular days for enhanced flavor.
Tips
After soaking Sabudana for Khichdi, strain it through a sieve to remove all the water. Then, transfer it to a separate plate and let it sit for a while to drain any excess water. After this, use it for making the Khichdi. The Khichdi will turn out to be soft and fluffy.
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