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Sabudana Khichdi recipe

Sabudana khichdi recipe – Sago khichdi recipe with step-by-step pictures. No Onion-No garlic- sabudana khichdi recipe.

I rarely include sago | javvarisi in my cooking, when I learnt Sabudana vada from my friend. My hubby who is a great fan of these cute white sago pearls wants me to make sabudana khichdi. But to be frank, I don’t want to give it a try as I thought it will taste horrible and stick to the mouth if we make khichdi with sabudana. One day when I tasted this at my friend’s place, to my surprise it tasted so well and nowadays sabudana khichdi is a regular one at home for breakfast.
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Sabudana Khichdi recipe
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Sabudana khichdi recipe

Soft, non sticky no onion-no garlic Maharastrian-style sago pearls upma recipe
Course Breakfast
Cuisine Indian
Keyword South Indian breakfast recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Jeyashri suresh

Ingredients

  • 1 cup sago
  • 1 potato cut into cubes
  • 3 tbsp roasted peanuts
  • Β½ tsp cumin seeds
  • Few curry leaves
  • 1 tbsp oil
  • Salt as needed
  • 2 tsp lemon juice
  • 2 green chilis chopped

Instructions

  • Wash the sago pearls for 2-3 times and drain the water.
  • Sprinkle the water on that and keep it aside closed for 2 hours.
  • Roast the peanuts in a kadai and when it is cool, de-skin the peanuts.
  • Since I used the peanuts without skin I just roasted it and made a coarse powder.
  • Grind the peanuts coarsely.
  • Cut the potatoes into cubes and chop the chilies.
  • In a kadai, add oil and add in the cumin seeds, and curry leaves
  • Add the green chilies and the potatoes.
  • Cook in medium flame till the potatoes turn soft.
  • When it is done add the sago which we soaked and kept aside.
  • Sprinkle salt and a little water on this.
  • Mix it gently and add the coarsely ground peanut powder.
  • Switch off the flame.
  • Sprinkle lemon juice over that.
  • Gently mix them together.
  • Serve immediately.
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Notes

Note:
1. Instead of washing and keeping the sago for 2 hours, you can just immerse the sago in water and leave it overnight.
2. If doing that, wash it twice and drain the excess water if any before making the upma.
3. You can add any veggie of your choice for variation.
4. Adding capsicum to this will enhance the taste and flavor of the sabudana khichdi.
  • Wash the sago pearls for 2-3 times and drain the water.
  • Sprinkle the water on that and keep it aside closed for 2 hours.
sabudana khichdi
  • Roast the peanuts in a kadai and when it is cool, de-skin the peanuts.
  • Since I used the peanuts without skin I just roasted it and made a coarse powder.
  • Grind the peanuts coarsely.
sabudana khichdi
  • Cut the potatoes into cubes and chop the chilies.
  • In a kadai, add oil and add in the  cumin seeds, and curry leaves
  • Add the green chilies and the potatoes.
  • Cook in medium flame till the potatoes turn soft.
SAbudana khichdi
  • When it is done add the sago which we soaked and kept aside.
  • Sprinkle salt and a little water on this.
  • Mix it gently and add the coarsely ground peanut powder.
Sabudana khichdi
  • Switch off the flame.
  • Sprinkle lemon juice over that.
  • Gently mix them together.
  • Serve immediately.
sabudana khichdi
  • Instead of washing and keeping the sago for 2 hours, you can just immerse the sago in water and leave it overnight.
  • If doing that, wash it twice and drain the excess water if any before making the upma.
  • You can add any veggie of your choice for variation.
  • Adding capsicum to this will enhance the taste and flavor of the sabudana khichdi.

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39 COMMENTS

  1. I love sago in anything. Those small balls are adorable πŸ™‚ We make a little different version from yours. Adding potato makes me interested in your version πŸ™‚

  2. Mom makes it in a jiffy for me those days, I wonder why its complicated for me πŸ™‚ Have to learn making this,coz I love it… Chewy as well as soft,just the way I want πŸ™‚

  3. In our house it's the opposite = i love this upma but my husband is not a fan. My dad makes this perfectly.
    I feel like having some now looking at your pictures

  4. Hi Jeyashri, I tried this recipe today. I microwaved the potatoes before frying it. Didn't have the patience to wait:) I don't have cumin seeds, so i used cumin powder.The smell while cooking was amazing. I haven't used this spice much before. Since i am also lazy, i got roasted and salted peanuts from the store.Thank you so much for the recipe. It tastes amazing ! will be trying more of your recipes soon.

    • The reason may be you must have washed the sago properly. Sago tends to stick with each other if not washed few times. Try to remove the starch by washing it few times , before adding to the upma

  5. Nice recipe .
    An important tip to prevent sogginess
    – soak the sago in the day as and when it absorbs water sprinkle & turn with a spoon.
    – when it is soft, store in little boxes in your freezer.
    – just use it by microwaving for 1 minute
    – or let it thaw for 1 hour

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