Sabudana Khichdi Recipe for Navratri fast | Sago Recipe

 Navratri Special, Sabudana Khichdi Recipe

Navratri is just around the corner and at this time we google a variety of vegetarian Indian dishes which are nutritious and long filling for our stomachs. The time period of Navratri is considered to be the most auspicious one and is one of the prominent Indian Hindu festivals! Navratri fasting is bliss and has numerous health benefits such as improving energy, promoting digestion plus preventing diseases.

Several dishes are made for breakfast, lunch and dinner which are light in nature as well as in texture during the Navratri period. One among them is the classic 'Sabudana Kichdi' which is widely made during Hindu fastings. 

Sabudana also known as Tapioca pearls in the scientific name is derived from a processed plant of starch from the cassava root. Sabudana is used to make a variety of recipes such as Sabudana Vada, Sabudana kheer, and the Sabudana Khichdi.

Sabudana Khichdi has to be made with careful preparation with a suitable amount of soaking depending upon the type of Sabudana pearls you are having. Proper preparation and cooking will give you the desired dish easily.

Without further a due we at Easy Recipes World are going to take you to the preparation of the classic and tempting Sabudana Khichdi for Navratri Vrat.

Ingredients 

•  1 Cup of Sabudana Pearls ( Tapioca pearls)
•  1 big tablespoons ghee
•  1 tablespoon of Jeera
•  1 small bowl of roasted and fried peanuts
• 1-2 finely small cubical chopped, boiled potatoes
• 1-2 tablespoon Kali Mirch
• 2-3 seedless, chopped green chillis
• Seedless red chilli (optional)
• finely chopped ginger roots
• mashed cashew nuts and almonds
• 1 small bowl of Makhane
• Kashmiri Chilli Powder ( as per your wish)
• 1/2 to 1 tablespoon of Sendha Namak 
• 1 tablespoon of crushed Kali Mirch
• 1 tablespoon of Aam Choor powder
•  1 tablespoon of pepper (optional)
• 1/2 squeeze of lemon juice
• coriander leaves ( Dhania) for garnishing

Tips on Preparing the Sabudana Pearls

• Rinsing and Washing- Washing the Sabudana pearls a few times for about 3 to 4 times is the first important step in preparing the Sabudana Khichdi. Doing this helps in removing all the powdery starch present in the pearls. If you skip this process and proceed further then you will find the Sabudana clumping up and clinging with each other. So, washing it 3 to 4 times in a rubbing manner is necessary.
• Soaking Sabudana-  Just as the first step, soaking the Sabudana in water is a crucial step in the process. Soak the Sabudana in water in an immersed manner from the level above the Sabudana pearls for about 3 to 4 hours. Soaking the Sabudana depends some require soaking while others not. But I will recommend soaking the Sabudana pearls. Post soaking, press and see some pearls if it has become soft in nature.
• Draining the Sabudana - Just to remove the excess moisture present after rinsing and soaking, draining the water from the Sabudana for 5 mins using a strainer is necessary. This will ensure the retention of moisture in the Sabudana. 
• Cooking- Never at any cost cook, the Sabudana pearls longer than needed else clumps are found. Why put risk on the dish by doing so. After rinsing and soaking the Sabudana, place them on the plate to let them dry naturally at room temperature.

Cooking Potatoes

We are giving you all the tips for preparation so that you can save time while making the Sabudana Khichdi. Potatoes constitute an important diet while Vrat. So, it is good you boil some potatoes for making the tasty Sabudana Khichdi. 

• Meanwhile, boil some potatoes as per your need in a cooker or a pan filled with a suitable volume of water and let it whistle 4 to 5 times for perfect boiling.
• Let it cool or in a lukewarm state, peel the potato skin and cut the potatoes in any small shapes you want or simply mash them finely.

Method of Preparing the Sabudana Khichdi

• After following the above-mentioned steps, Place a pan of your choice on high flame and add 2 big tablespoons of desi ghee.
• Add 1 Tablespoon of Jeera to the melted ghee. Post this, add 1 small bowl or depending upon the desired quantity of roasted peanuts. You can roast the peanuts beforehand in the low flame using a small tablespoon of butter. Don't blend the peanuts else they will leave behind oil.
• Now, add the chopped cubes or the mashed peeled and boiled potatoes to the ghee and Jeera mix. Here we are taking 1-2 potatoes but you can take any quantity depending upon the family members serving. You can even roast the potatoes separately  and add them to the ghee mix (optional)
• You can add Kali Mirch of about 1 tablespoon, Red or green Chilli seedless if you want a bit of spice during Navratri Vrat.
• Add 2-3 finely chopped, seedless green Chillis to be the best option nevertheless of anything else during these auspicious Vrat days.
• Mix and cook all the added ingredients well. 
• For making it more healthy and rich add finely chopped small pieces of ginger, mashed cashew nuts, soaked/peeled and cut almonds to a tempting Navratri Vrat. This Chaitra Navratri has good quality food not just focus on quantity.
• After all the required additions, add 1 small bowl of chopped Makhane evenly and cook well.
• Cook well all the ingredients in a good stirring manner. Then add 1 tablespoon of Kashmiri Chilli Powder, 1/2 tablespoon Sendha Namak or as per your quantity of making the dish.
• You will now witness the beautiful, tempting colour of the mixture!
• Now very importantly turn the flame low and add crushed Kali Mirch for making it spicy.
• Slowly add the 1 full bowl of the soaked and dried Sabudana pearls. Stir it finely and evenly so that all the ingredients mix well intact to get a perfect texture plus colour.
• Cover the pan with a lid for 2 to 3 minutes and let it cook well to get the succulent flavour. The classic Sabudana Khichdi for Vrat is almost ready!
• Now, turn off the flame and add Aam Choor powder of 1 tablespoon. If it doesn't interest you skip adding it.
• If you wish to have it spicy, add 1 tablespoon of pepper or 1/2 lemon juice to the Sabudana Khichdi.
• Add coriander leaves and mix well for a herbal touch!
• Dish out the Sabudana Khichdi to a decorative plate and serve as per the needful.
• The classic, tasty Sabudana Khichdi for Navratri is ready!

Some Useful Tips for making the perfect Sabudana Khichdi

• Don't ever use an iron pan. Iron is a good conductor of heat and Sabudana is sensitive in nature. Overheating can cause the Sabudana to get sticky. Why risk losing your dish in doing so! Use a non-stick pan for added perfection.
• Don't skip the lemon juice towards the end because adding lemon juice not only makes it piquant in nature but helps in clearing any lumps present.
• You can add peanut powder instead of roasted peanuts. Doing this will give you a grainy Sabudana Khichdi.
• Remember to shift the flame to high and low from time to time. Overcooking can spoil the Sabudana texture making it look dense.
• Strain all the water from the Sabudana very well and let it dry to get rid of excess moisture. Remember moisture should no be present at any cost.
• Check the soaked Sabudana by pressing it in the centre, they should mash easily. If not soak and keep it for 40 to 45 minutes more.

Making the Sabudana Khichdi requires utmost concentration and constant care while preparation. Navratri special Vrat Sabudana Khichdi is all you need to have to keep you full for long. This auspicious 9-day festival enhances proper digestion in the body for smooth functioning of the body system. Try this amazing, tempting and tasty Sabudana Khichdi recipe this Navratri and let us know your experience of having it in the comment box right below.

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Happy and Bliss Navratri Guys!🌸