Sabudana khichdi is a popular breakfast dish in India. Though it is not equally popular across the country but it is used for vegetarian food dish for vrat (Indian religious act like fasting, showing devotion etc) all over India. It is a common breakfast item in Madhya Pradesh and Maharashtra.
Sabudana khichdi is healthy food. You need very less oil to cook and also required very less time for cooking (but preparation time is more). You can use ghee to fry boiled potato and make it more delicious.
Though you won’t need anything else along with this dish. But still, you can have it with plain raita or any vegetable raita. If you are not doing any vrat then you can try onion raita also. Raita will make this food more delicious. It is actually popular breakfast food in Madhya Pradesh and Maharashtra. So they actually do not prefer raita in the breakfast along with this sabudana khichdi. But in my case, I often try this as my evening tiffin (light meal). So I need raita.
Being a Bengali, sabudana khichdi was something different. Atleast it was not my known childhood sabudana khichdi till last 6-7 years ago. I used to have a different type of sabudana khichdi what I mom use to cook for me since my childhood. My mom call it as Sabur Khichuri. It means sabu ka khichdi. That sabur khichuri is prepared with various vegetables like carrot, beans, cauliflower, cabbage etc. That was absolutely different.
But when I was in Mumbai for 2 years. I encountered with this sabudana khichdi. It is dry, crispy and served with fresh grated coconut spread all over the khichdi. I liked this version of sabur khichuri much more than traditional Bengali sabur khichuri, haha. Yes, that is why nowadays I prefer this Mumbai style sabudana khichdi for my breakfast even when I am now living in Kolkata, WB, India.
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Aloo paratha is also a popular breakfast dish across the country. So if you are looking for a tasty & heavy breakfast recipe then you can try this too.
Sabudana khichdi recipe
Cooking time – 20 minutes
Preparation time – 5 hours
Serve for 4 people
Ingredients
- Sabudana/ tapioca pearls – 200 gm
- Potato – 1 large sized (cut into small cubes)
- Cumin seeds – 1 tsp
- Peanuts – 30-40 gm (half powdered)
- Coconut – very less amount (grated)
- Red chili powder – 1/2 tsp
- Green chili – 2 pieces (chopped)
- Ghee/oil – 1 tbsp
- Coriander leaves – chopped
- Salt – according to taste
Method
- Tapioca pearls are very hard but once you soak in water it becomes soft. So soak sabudana (tapioca pearls) in water for approx 4 hours
- Heat a frying pan and add oil/ghee, now add cumin seeds and allow it to start cracking
- Add boiled potato cubes and fry till color gets changed to brown and add salt too
- Add chopped green chillies & red chili powder
- Now add sabudana to all spices and mix well, cook for 3-4 minutes till color changes to light brown
- Then add crushed roasted peanuts to pan and mix properly
- Now switch off flame and spread grated coconut and coriander leaves over sabu dana
- Serve hot
Additional tips
You should avoid small sized sabudana to prepare sabudana khichdi as it will be too mushy. Larger sized sabudana is more effective and each sabudana will be separated and soft. Allow sabudana to soak water for 4 hours (+- 30 min) not more than that or not less than that otherwise it will be too pulpy or too hard. You can add few drops of lemon juice too if you like it.
Mumbai style Sabur khichuri (Sabudana khichdi) recipe
- Sabudana/ tapioca pearls – 200 gm
- Potato – 1 large sized (cut into small cubes)
- Cumin seeds – 1 tsp
- Peanuts – 30-40 gm (half powdered)
- Coconut – very less amount (grated)
- Red chili powder – ½ tsp
- Green chili – 2 pieces (chopped)
- Ghee/oil – 1 tbsp
- Coriander leaves – chopped
- Salt – according to taste
- Sabudana is normally very hard but once you soak in water it becomes soft. So soak it in water for approx 4 hours
- Heat a frying pan and add oil/ghee, now add cumin seeds and allow it to start cracking
- Add potato cubes and fry till color gets change to brown and add salt too
- Add chopped green chilies & red chili powder
- Now add sabudana to the all spices and mix well, cook for 3-4 minutes till color changes to light brown
- Now add crushed roasted peanuts to pan & mix properly for next one minute
- Now switch off flame and spread grated coconut and coriander leaver over sabu dana
- Serve hot
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