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The nine-day Navratri celebration is all set to begin from 22 March this year and believers around the world are gearing up to follow the ceremonial fasts (or Navratri vrat). If you're planning to fast this Navratri and believe your options are restricted, you may be underestimating the power of the ingredients in your own kitchen. There are numerous recipes that can be made using Navratri-specific ingredients like sabudana, samak ke chawal, kuttu flour, singhara flour, makhana, and others. However, during Navratri, Sabudana khichdi invariably takes its place. Yet we always end up with a sticky khichidi. Don't worry, we have a nonsticky sabudana khichdi method for you.
Anyone who have prepared sabudana khichdi before would know that the difficult part of creating this dish is keeping the sabudana from clumping together. After several fruitless efforts, a few ideas and methods worked and we were able to perfect this dish.
There are two kinds of sabudana: one manufactured from sago palm and the other from tapioca plant roots. Tapioca-based is the most commonly found in India. To make sabudana, tapioca root starch is collected and processed into spherical small balls, which are then dried. These small balls are called tapioca pearls or sabudana.
Sabudana is known by a variety of other names around the world. Sago is the most popular name. In some parts of Southeast Asia and India, it is known as Mutiara, though the term varies based on locale. It is known as shaabakki in Kannada, Javvarisi in Tamil, and Saggubiyam in Telugu.
Indians use sabudana to produce a number of desserts and snacks, including kheer, vadas, and khichdi. While most of us eat these dishes on a regular basis, they are especially popular during religious fasting. Many are always curious as to why sabudana is the favourite item in fasting meals. Sabudana is a high-energy snack. It is high in carbs and provides immediate energy. It is also easy to digest and light on the stomach. Another reason is that it is grain-free, making it excellent for Navratri fasting.
Sabudana khichdi is a healthful, vegan, and gluten-free breakfast or lunch option. It has a high starch content but is very nutritious because it has a good amount of proteins, calcium, iron, vitamin K, and vitamin C.
Method
Using a sieve, rinse the sabudana until the water flows clean. This helps to remove the starch that causes sabudana to clump. Let the sabudana to soak for at least 4 to 6 hours. You need just enough water to submerge sabudana. For every 1 cup of sabudana, use 3/4 cup water. When pressed, the sabudana should be soft and crumbly. Also, all the water ought to have been absorbed. Leave it for a few more hours if it is not soft enough.
Add oil to a heated wok or nonstick kadhai that is kept at a medium heat. Add the cumin seeds after the oil is hot. Add the curry leaves and chopped green chilies after the cumin seeds begin to sizzle. Let them to cook for 15 to 20 seconds. Add salt and potatoes. Mix thoroughly. Medium-low heat should be used. For about 10 minutes, boil the potatoes with a cover. During cooking, stir just once. Make sure the water droplets from the lid don't fall into the wok when you carefully remove it. To the potato mixture, add the peanuts, and cook them for about 2 minutes, or until they are crispy. Fold in sabudana after adding it. 2 minutes should be given for it to cook, stirring no more than once or twice. The heat should be turned off once the majority of the sabudana or tapioca pearls have become transparent. Serve it with a bowl of sweetened yoghurt and some cilantro as a garnish.
