Sabudana Khichdi Authentic Maharashtrian Recipe | Shabu (Sago) Upma Recipe

By:
Vidya

Sabudana khichdi is a tasty dish from Maharashtra. Though it is a dish for fasting, it is highly popular as a breakfast dish. It is available at most of the street shops selling breakfasts. It is made with sabudana (sago), roasted peanuts, boiled potatoes, and some other basic ingredients. It’s an easy dish to make.

 

Close up photo of ready hot sabudana (sago pearls) khichadi served in a white plate by Homemakerjob

Photo of ready Sabudana (Sago Pearls) Khichadi recipe by homemakerjob

Sabudana Khichdi Recipe

Vidya
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Indian, Maharashtrian
Servings 2 people

Ingredients
  

  • 1 cup sabudana (sago)
  • 1 cup boiled potatoes
  • ½ cup peanuts
  • 2 tbsp ghee (clarified butter)
  • ½ tsp cumin seeds
  • 2 green chilies, chopped
  • 2 tbsp coriander leaves
  • ½ tsp cumin powder
  • 1 tsp salt
  • 1 tsp sugar

Instructions
 

  • Wash 1 cup sabudana twice with clean water. Transfer it to a bowl and add water to it. The water level should be 1 cm above the sabudana and let it soak for 7-8 hours.
  • Peel the skin of 2 medium sized boiled potatoes. Cut the potatoes into small cubes.
  • Roast ½ cup peanuts in a pan. Transfer the roasted peanuts to a mixer jar and grind them to a coarse powder.
  • Heat 2 tbsp ghee in a pan. Add ½ tsp cumin seeds and 2 chopped green chilies. Fry for a minute.
  • Add the boiled chopped potato cubes. Sauté for 2 min.
  • In the soaked sabudana, add ½ cumin powder, 1 tsp salt, ½ tsp sugar and ½ cup coarse powder of roasted peanuts. Mix everything well together.
  • Add the sago mixture to the pan and mix well with the potatoes. Cover with a lid and cook for 5 min. Keep stirring in between.
  • Remove the lid, add 2 tbsp chopped coriander leaves. Mix well with the shabu khichdi.
  • Serve hot sago khichdi with sweet curd.

Notes

  • Wash sabudana properly to get rid of extra starch.
  • Make sure the sabudana is properly soaked, otherwise it will be hard in the center and will not cook properly. Mash sago pearls between your fingers to check if they are soaked or not.
  • Make sure there is no excess water or moisture in the sabudana. It should be completely dry before cooking.
  • It will turn sticky if you overcook it.
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