Sabudana Khichidi is a staple food of Maharashtra. Unfortunately , it comes with a price of adding nuts to get the flavor and keep it low fat. Here’s to breaking the rules of standard Sabudana Khichidi and making it nut free and still tasteful…
In the series of experiments , this was the first one I tried and get it approved by two well known chefs…
Sabudana / tapioca Sago ( soaked and ready to be cooked) – 3/4 cup
Frozen or Fresh Green peas , washed and ready to be used
Green chilli -per taste
Hing ( Asafoetida)
Split Bengal Gram -1 tbs
Split Black Gram-1 tbs
Mustard Seeds- 1/4 tea spoon
Cumin Seeds- 1/4 tea spoon
Red chilli -1
Soak the soaked sabudana ( tapioca Sago) , wash it thoroughly to remove all the dust and dirt. Make sure it is not soaking in water
Take oil in a pan , put the flavor booster and roast then till they give a slight aroma.
Cool them now
Once cooled, put them in a blender and blend them to an almost fine powder ( you don’t need to make ti into a complete powder )
Take the same pan, pour some oil
Put the green chilli and fry a bit, add the Hing ( Asafoetida),
Add the washed green peas and cook for a minute
Add the soaked sabudana ( tapioca Sago), immediately add salt
Now add the powder into the soaked sabudana ( tapioca Sago) mixture
Mix well. Keep mixing till the soaked sabudana ( tapioca Sago) starts separating and cooking
Once the soaked sabudana ( tapioca Sago) looks cooked, put the lid and cook on low flame for 2 min
Shut off the cooking range and garnish with cilantro !
Measurements may vary based on the quantity. These measurements are approximate .