We have been using sabudana(sabakki in kannada/ sabu tandulu in konkani) in the preparation of payasam but never tried in other forms. Recently learnt sabudana vada(I have posted sometime back). But since it had to be deep fried, I started exploring about sabudana khichdi. Got a few suggestions from my sister as well on soaking sabudana. During the previous attempts the sabudana had turned soggy and I always struggled with that perfect pearl like texture of sabudana. Mostly prepared during fasting days it is tasty and filling preparation which doesn’t take longer time if you get the things right. Here is how we made it.
Ingredients required
- Green chilli – 3-4
- Ginger – small piece
- Peanut – 1cup
- Sabudana – 1cup
- Potato – 1 big
- Coriander leave
- Salt to taste
- Oil -3tsp
- Jeera – 1/4tsp
Method of preparation
- Boil the potato. Cool it, peel it and cut into pieces. If not boiling before, peel and cut into cubes. It may require more cooking time.
- Dry Roast the peanuts. Coarsely crush them in mixer
- Soak the sabudana for 4-5hrs in water before preparation.
- During preparation,Remove excess water from sabudana. Then mix with crushed peanut and keep ready.
- Use a heavy bottom pan on medium flame. Add oil and jeera.
- Once it splutters add finely chopped ginger and green chilly. Fry well.
- Now add potato. If uncooked then fry for about 5-7min Or until it cooks, on medium flame. If cooked then can fry for 1min.
- Add salt to taste and mix well.
- Now add sabudana and peanut mixture and mix well.
- Sprinkle some water and cook on low flame for 2-3min till sabudana turns transparent.
- While mixing take care not to make it soggy.
Note
It takes little bit of time and experience to get right consistency. Also the quality of sabudana also matters. Once the sabudana became very sticky during soaking itself so take care!