Sabudana Or Sago Khichdi Recipe

Cooking Directions

• STEP 1.Soak the sabudana or sago pearls in water for a few hours.
• STEP 2.Drain the water and let the sabudana pearls sit for a while to remove excess moisture.
• STEP 3.Heat oil in a pan and add cumin seeds, chopped green chilies, and curry leaves.
• STEP 4.Add boiled and diced potatoes, roasted peanuts, and soaked sabudana pearls.
• STEP 5.Season with salt, sugar, and lemon juice. Mix well and cook for a few minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot.

Cooking Tips

• Make sure to soak the sabudana pearls for at least 4-5 hours to ensure they become soft and plump.
• Do not overcook the sabudana pearls as they can become sticky and mushy.
• You can add grated coconut or roasted cashews for extra flavor and texture.

Storage and Serving

• Sabudana Khichdi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.