PILLOWY SABUDANA KHICHDI

As Navratri Season is upon us – I decided to recreate recipes mom made when I was growing and a few she still cooks. Like all the years – I am not fasting but just incorporating these seasonal rituals as we transition from summer >> fall. On the Day 1 of this Navratri 2021 I decided to make this rich & soft like a pillow sabudana khichdi. Minimal ingredients and maximum taste as always. Scroll through for ingredients and steps. I also made an IG reel if you want to check out the step by step. Linked here.

INGREDIENTS: (serves 2-3 people)

(If you’d like to see the recipe video – it is linked here)

  • 1 cup sabudana
  • Lots of filtered water to soak the sabudana in
  • 2-3 tbsps oil
  • 1 tbsp cumin seeds
  • fresh curry leaves or 1 tbsp curry leaves powder
  • 2 tbsps raw whole peanuts
  • 4 tbsps peanut powder (2 tbsps of raw whole peanuts makes this much qty of peanut powder)
  • Juice of 1/2 lemon
  • Salt to taste
  • 1 tbsp full fat yogurt
  • 1/4 cup water
  • 1 tbsp black pepper powder
  • 1 boiled medium size potato, peeled and chopped in chunks
  • Cilantro & Pomegranate for garnishing

Method –

  • Soak sabudana in water for 30 minutes and then strain it. let it ar dry for few hours or keep it in fridge overnight. Needs at least 5-6 hours to dry (I like to do this at night if I plan to cook in morning)
  • Check the video linked here to check what texture it should be.
  • In a nonstick pan, heat oil then add cumin seeds, curry leaves powder, whole peanuts, boiled potatoes, black pepper powder, crushed peanuts, salt – combine gently
  • Then add overnight soaked/dried sabudana pearls. Combine well.
  • For pillowy texture – In a bowl, add yogurt and water to make a drizzly paste. Then put it in the sabudana mix.
  • Stir and cover the lid and let it simmer on low flame for 4-5 minutes.
  • Turn off flame, add lemon juice and garnish with cilantro and pomegranate.
  • Serve while warm with yogurt.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


Non-sticky Sabudana Khichdi (Tapioca Pearl Pilaf)

If you grew up in Maharastra, poha (flattened rice), sabudana (white tapioca pearls), and upma (savory semolina) are few of the staples in a household. Although, sabudana wasn’t made that often in my house. It was only made especially when my mom would fast on an auspicious day. She would make this with lots of peanuts, boiled potatoes, freshly crushed black pepper, and generous amount of lemon juice. I am sure everyone has a type of sabudana khichdi they like, but the way my mom made it – is my favorite. It was non-sticky, had right amount of spices and just perfect. Staying far from home has made me crave for my childhood favorites even more. Here is my version of this uber delicious sabudana khichdi –

Ingredients: Serves 4

2 cups sabudana
3-4 cups water
2 vertically slit green chillies
2 tsps black pepper powder
5-6 roughly torn curry leaves (gives the raw fragrance)
2 tbsps oil
1 and 1/2  tsp cumin seeds
2 cups chopped and cubed potatoes, soaked in cold water
1/2 cup dry roasted & unsalted peanuts
Salt to taste
Juice of 1 lemon
1/4 cup chopped coriander/cilantro

Method:

*Put the sabudana in a bowl. Wash it 5-6 time or until the water is clear.

*Now soak them in water for 30-40 minutes. Drain the excess water and let keep it in a colander for 5-6 hours or overnight and let it dry and fluff up.

*In a deep pan, heat the oil on a medium flame.

*After a minute or so, add in the cumin seeds, curry leaves and green chillies. As they begin to crackle, add potatoes (without the water they are soaked in) and cook them on a low flame until soft , stirring occasionally. Add some salt (Go easy here as we will add some salt in the sabudana too. )

*In the meantime, roughly crush the peanuts in the blender.

*Prep the sabudana with – some salt, peanuts, lemon juice, and cilantro. Mix it well.

*Add black pepper to the potatoes and give it a last stir before adding sabudana. Then add sabudana, and cook it until it turns translucent.
Give it a taste test and adjust salt per your preference.

*Turn off the heat and let it sit for 10-15 minutes.

*Serve it warm with yogurt <3

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky