During vrat, Aloo Sabudana Khichdi is the one and only food that may truly satisfy your palate with wonderful flavours. A dish like Aloo Sabudana Khichdi is an amazing delight that you can enjoy if you observe a fast or vrat since you are allowed to a Saatvik diet that is prepared without onion and garlic.
During festivals like Navratri and Shivratri, it is one of the most popular and delectable Indian breakfast dishes. Aloo Sabudana khichdi can be made with either large or little sabudana (sago). Small-sized pearl sabudana are preferred in this simple dish because they cut down on preparation time and provide a consistent flavour throughout each spoonful. It will be the ideal Navratri companion for you and quickly satisfy your hunger.
Sabudana, in addition to its gastronomic delights, is a wonderful source of carbs, which provides rapid energy, relieves weariness, and keeps you fuller for longer. It manages your blood pressure, promotes good digestion, and aids in the development of muscles and strong bones in addition to being a fantastic source of protein, iron, and calcium.
Here’s the recipe for Aloo Sabudana Khichdi:
Ingredients:
- 1 cup sabudana
- Water, as required,
- 2 medium-sized potatoes
- ½ cup roasted peanuts
- 8 to 10 curry leaves (optional)
- 1 tsp grated ginger (optional)
- 1 green chilli (chopped)
- 1 tsp cumin seeds
- ¼ cup grated fresh coconut (optional)
- ½ to 1 tsp sugar
- ½ to 1 tsp lemon juice
- 3 tbsps peanut oil or ghee
- Rock salt, as required
- 1 tbsp chopped coriander leaves
Method:
- Rinse sabudana in water well, then let the sabudana soak for 3 to 5 hours or overnight.
- The following day, thoroughly drain the sabudana and set aside in a bowl.
- Boil the potatoes, then peel and cut them when they are warm.
- Dry roast the peanuts in a pan until browned, then grind them into a coarse powder in a mortar and pestle or a dry grinder once they have cooled.
- Combine the drained sabudana with the finely ground peanuts, salt, and sugar
- Now, heat the ghee or peanut oil.
- First, toast the cumin seeds until they crackle and turn golden.
- Add the green chilies and curry leaves.
- Add the ginger after frying for a short while.
- Ginger and curry leaves are both optional and can be omitted.
- Cook for a few seconds to get rid of the ginger’s raw odour.
- Add the chopped, boiled potatoes now, and cook for one minute
- Add the sabudana.
- For around 4 to 6 minutes, keep frequently stirring over a low flame.
- The sabudana is cooked when it starts to lose its opaqueness and become translucent.
- Avoid overcooking them as they may turn lumpy and tough.
- Add lemon juice and chopped coriander leaves after turning off the heat and mix well.
- Garnish with coriander leaves and some lemon juice just before serving.
- You may also even sprinkle some freshly grated coconut on top.
- Alternatively, you may serve it with a side of sweetened curd or a satvik coconut chutney made with fasting-friendly ingredients.
