Sabudana khichdi
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Soaked sago pearls stir-fried with peanuts, cumin and green chilli: the classic Maharashtrian fasting dish.
Region: MaharashtraOccasion: Upvas (fasting days) such as Ekadashi, Mahashivratri and Navratri; breakfastTime: 20 min + soaking overnightServes: 3Vegetarian
Ingredients
- 1 cup sabudana (sago pearls)
- ½ cup roasted peanuts, coarsely ground
- 1 potato, boiled and cubed
- 2 green chillies, chopped
- 1 tsp cumin seeds
- 2 tbsp ghee
- 1 tsp sugar
- Sendha namak (rock salt) to taste
- Juice of ½ lemon
- 2 tbsp chopped coriander
Method
- Rinse the sabudana well and soak in water just covering it for 6–8 hours, until each pearl is soft but separate.
- Mix in the ground peanuts, salt and sugar.
- Heat ghee, add cumin and green chillies, then the potato and fry for a minute.
- Add the sabudana and cook on low heat, stirring gently, until the pearls turn translucent, 5–7 minutes.
- Add lemon juice and coriander. Serve hot with curd.
History
Sago, made from tapioca starch, became a common fasting food in Maharashtra because it is not a cereal grain.
Significance
On Ekadashi and other fasting days many Maharashtrian homes eat sabudana khichdi instead of rice or wheat.