Maharashtrian Sabudana Khichdi Recipe: How to Make Perfect Khichadi

Craving some comfort food with a twist? Try the Maharashtrian Sabudana Khichdi recipe! A popular Indian dish, this breakfast dish is a staple in many homes and is often served during Hindu fasting days. This simple dish, made from tapioca pearls or sago pearls, is a good source of carbohydrates and is sure to keep you full and satisfied. Soak in the details as we delve into the nuances of this delightful maharashtrian dish.

Understanding the Main Ingredient – Sabudana

Sabudana, also known as tapioca pearls, is the main ingredient in this recipe. These pearls are made from the starch extracted from the cassava root or tapioca root. The high starch content gives sabudana a slightly sticky and chewy texture when cooked, enhancing the overall experience of the dish.

Soaking the Sabudana

The key to a perfect non-sticky sabudana khichdi lies in the soaking. The soaking time can vastly influence the final texture of the dish. A good soak of about 5-6 hours or an overnight soaking is ideal. Remember, how much water to use is crucial. The amount of water should be just enough to cover the pearls. A common tip is to use your index finger to measure the water level.

The Perfect Blend of Spices

The Maharashtrian sabudana khichdi recipe isn’t complete without the perfect blend of spices. Green chilies or green chillies for heat, turmeric powder for color, and a pinch of red chili powder for that extra kick. Another essential ingredient is the cumin seeds or tsp cumin seeds, which are gently roasted on medium heat for that added depth of flavor.

Adding the Crunch – Peanuts

Raw peanuts or whole peanuts are a significant addition to the sabudana khichdi. Dry roast peanuts, then grind them into a coarse powder in a food processor. This peanut powder not only adds a delightful crunch to the dish but also helps reduce the starchy taste of sabudana. A cup of peanuts or even a little more can be used depending on your preference.

Complementing with Potatoes

Raw potatoes or boiled potatoes are often added to the Maharashtrian sabudana khichdi. They not only add volume to the dish but also complement the chewy texture of the sabudana with their softness. It’s best to cook them on a medium-low heat until they are just tender to ensure they don’t overpower the dish.

Perfecting the Texture

To achieve the perfect texture, cooking the sabudana khichdi on a low flame or medium flame is advisable. This prevents the sabudana from becoming a sticky mess and helps to create a non-sticky khichdi. Stirring continuously for 2-3 minutes is also essential to prevent the pearls from sticking to the bottom of the pan.

The Art of Seasoning

When it comes to seasoning, the Maharashtrian style sabudana khichdi recipe often calls for sendha namak or rock salt, especially during fasting days. However, regular salt can be used for a non-fasting version of the dish. Tangy lemon juice is also added towards the end for that extra zing.

Garnishing the Dish

Like any good Maharashtrian recipe, the sabudana khichdi is garnished with fresh coriander leaves and served hot. A side of spicy green chutney or coconut chutney and a bowl of yogurt or plain yogurt often accompanies the dish, balancing the flavors perfectly.

Storing the Sabudana Khichdi

If you ever find yourself with leftovers, don’t worry! The sabudana khichdi can be stored in an airtight container and reheated for later use. It’s a simple yet foolproof recipe that’s sure to impress every single time!