Sabudana Khichdi is an Indian dish made from soaked sabudana (tapioca pearls). It is the dish of choice when an individual observes a “fast” during Shivratri, Navratri, or a similar Hindu religious occasion. This recipe is courtesy my husband’s sister (now mine) Vandana Gore. I had it just once and was a forever fan. This is a simple no frills recipe with an added twist of finely powdered peanuts that gave it a creamy texture. The finely powdered peanuts were a happy accident that just added an extra oomph to the recipe.

Ingredients

• Sabudana (Sago Pearls) – 1/2 Cup
• Potato – 1 Big (Chopped)
• Green Chilly – 4 ( Finely Chopped)
• Roasted Peanuts – 1/3 cup
• Cumin – 1 tsp
• Sugar – 1 Tbsp
• Salt – 1 tsp and to taste
• Ghee – 1 Tbsp
• Grated Coconut – 1/4 cup
• Coriander Leaves – Chopped for Garnish

Method:

1. Soak the sabudana overnight in equal parts of water.
2. Powder half of the peanuts and coarsely pulse the rest.
3. Mix the sabudana, peanuts, 1 tsp salt and sugar and keep aside.
4. Take ghee in a kadai or pan. Sputter cumin and add the green chillies.
5. Add in the chopped potatoes. Add in a little bit of salt and cover and cook on medium heat for about 10 minutes or till the potatoes are cooked through. You do not need to add water but can sprinkle a little if the potatoes are too dry.
6. Add the sabudana and peanut mixture. Cover and cook on medium heat for about 5 minutes.
7. Uncover and sauté till the crispy layer on the bottom comes off.
8. Garnish with a couple tablespoons of grated coconut and chopped coriander leaves.
9. Serve warm.