Sago Khichdi Recipe (Savory Tapioca Pearls Stir Fry)
Sago Khichdi, also known as Sabudana Khichdi, is a comforting and nutritious dish from India, primarily made with tapioca pearls (sabudana), raw peanuts, and a variety of spices. It is typically enjoyed during fasting periods, but its simple, savory flavor makes it a popular choice for any meal. This recipe features a perfect balance of textures with the soft and chewy tapioca pearls, crunchy peanuts, and the richness of boiled potatoes, all tossed together in a mildly spiced seasoning. Ideal for a light dinner or a special breakfast, this dish offers a delightful, satisfying experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup |
| Raw Peanuts (Moongphali) | 1/4 cup |
| Anardana Powder (Pomegranate Seed Powder) | 1/2 tsp |
| Coriander (Dhania) Leaves (chopped) | 1 tsp |
| Sunflower Oil | As needed |
| Salt | As required (Kala Namak) |
| Potato (Aloo) – boiled | 1 |
| Tomato (finely chopped) | 1 |
| Lemon Juice | 1 tsp |
| Green Chilli (finely chopped) | 1 |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Instructions:
-
Soak the Sabudana (Tapioca Pearls):
Begin by soaking the sabudana in water for 4-5 hours. The tapioca pearls should soften and swell up as they soak in the water. This will ensure they cook evenly and give a fluffy texture when stir-fried. -
-
Drain and Dry:
After the soaking period, drain all the water from the sabudana and spread them out to dry for a while. It is essential to dry the soaked pearls so they do not stick together during cooking and form lumps. -
Roast the Peanuts:
In a wok or large frying pan, heat some sunflower oil. Add the raw peanuts to the hot oil and roast them until they change color to a light brown. The peanuts should be crunchy and lightly browned. -
Sauté the Vegetables:
To the roasted peanuts, add the boiled and chopped potatoes, finely chopped tomatoes, and green chillies. Stir-fry everything together for about 5-8 minutes until the potatoes become soft and the tomatoes release their juices. -
Add Sabudana:
Once the potatoes and tomatoes are cooked, add the soaked and dried sabudana to the pan. Season with salt (preferably kala namak for an authentic flavor), and mix everything together well, ensuring the sabudana is coated with the oil and vegetables. -
Finish with Herbs and Spices:
Add the freshly chopped coriander leaves to the mixture, and give everything a good toss to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together. -
Final Touches:
Switch off the flame and squeeze in the lemon juice. Sprinkle the anardana powder (pomegranate seed powder) and toss the mixture gently, ensuring the seasoning is evenly distributed. -
Serve:
Sago Khichdi can be served as a standalone dish or with a side of cooling raita (yogurt dip) of your choice. It’s a satisfying and wholesome dish that can be enjoyed any time of day, particularly as a light dinner.
Tips for the Best Sago Khichdi:
- Soaking Time: Make sure to soak the sabudana for the right amount of time, as under-soaked pearls may become hard, and over-soaked ones might turn mushy.
- Avoid Clumping: Ensure the sabudana dries out after draining to prevent clumping while stir-frying.
- Customizing the Flavor: You can customize this dish by adding other vegetables like carrots or peas for extra color and nutrition.
- Peanut Crunch: Roasting the peanuts until they are crisp adds a lovely crunch to the dish, enhancing its texture and flavor.
This Sago Khichdi is not only flavorful but also a source of energy, making it a perfect meal for fasting days or when you need a light yet fulfilling dish. It’s a vegetarian, gluten-free recipe that brings together simple ingredients in an easy-to-make, tasty stir fry.
