Navratri Special Sabudana Khichdi (Soft, Non-Sticky, Vrat Friendly)

 

Sabudana khichdi is the dish many people look forward to most during Navratri. The usual complaint is sticky, clumpy pearls, and that comes down to how you rinse, soak and cook them. This version uses peanuts for crunch, boiled potato for body, and lemon to finish. The tips at the end are what keep it fluffy.

Recipe used

• 1 cup sabudana (tapioca pearls)
• 1/2 cup roasted peanuts, crushed
• 1 medium potato, boiled and cubed
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 green chillies, chopped
• Rock salt (sendha namak) to taste
• 1 tsp lemon juice
• 2 tbsp chopped coriander

Method:

1. Rinse the sabudana until the water runs clear. Soak in just enough water to cover for 4 to 6 hours, then drain fully.
2. Toss with the crushed peanuts and rock salt.
3. Heat the ghee, add cumin and green chillies, then the potato. Cook for 2 minutes.
4. Add the sabudana mix and cook on medium-low for 4 to 5 minutes, stirring gently, until the pearls turn translucent. Finish with lemon and coriander.

Tips for fluffy sabudana: 

• Rinse until the water runs clear. This removes the surface starch.
• Soak with water that only just covers the pearls. They should be soft but still separate.
• Cook on medium-low and stir gently, because high heat makes the pearls clump.
• Ingredients allowed in vrat food differ by family and region. Some add curry leaves or grated coconut, so adjust to your household.

Tips for fluffy sabudana:

• Rinse until the water runs clear. This removes the surface starch.
• Soak with water that only just covers the pearls. They should be soft but still separate.
• Cook on medium-low and stir gently, because high heat makes the pearls clump.
• Ingredients allowed in vrat food differ by family and region. Some add curry leaves or grated coconut, so adjust to your household.

 Save this for your next fasting day, and let me know in the comments how it turned out.