Healthy and delicious sabudana kichidi can be made with minimum ingredients. Sabudana khichidi is the perfect breakfast and snack recipe. I will share tips and tricks that will help you make it perfect every single time without any lumps.

Ingredients

• 3 tablespoons oil
• 1 teaspoon cumin seeds/jeera
• 2 medium potatoes, chopped
• 2-3 green chillies
• 12-15 curry leaves
• salt as per taste
• ½ cup raw/roasted peanuts
• 1 ½ cup sago/sabudana

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

To Roast Peanuts

1. Place a pan over medium flame and add raw peanuts in it.
2. Now toss them for 3-4 minutes or until they become little dark. Once done let them cool down.
3. To grind the peanuts, add them in the mixer grinder and grind them for 3-4 seconds or until they get a coarse texture. Do not turn it into a fine powder.

For Sabudana Kichdi

1. In a bowl add the sago/sabudana and wash it couple of times. Once done drain the excess water.
2. Now soak the sabudana in water, only till the water floats just above it. Should not have extra water, else they will become soggy.
3. Let them rest for 3-4 hours or overnight. Sabudana will soak all the water once done.
4. Place a pan over medium flame and add oil in it. Once it turns hot, add the cumin seeds and toss for few seconds. Now add the chopped potatoes and cook them for 5-6 minutes or until they turn soft. The potatoes will get a light golden brown crust once they are done.
5. Now add curry leaves and green chillies and mix well.
6. Further add the soaked sabudana and roasted peanuts and mix until well combined.
7. Lastly add salt and mix once again.
8. Cover it with a lid and cook for around 5 minutes. Once done sabudana will turn translucent.
9. Serve hot with chai!

Recipe Notes

• Do not turn the peanuts into a fine powder, it should have a coarse texture and still have some peanut pieces.
• Do not add extra water while soaking the sabudana, else they will become sticky.
• I prefer adding raw potatoes and then cook them, as they turn crispy. But if you prefer, you can use boiled potatoes too.

Step By Step In Pictures For

1. Wash sabudana couple of times and then soak it in water, only till the water floats just above it. Should not have extra water, else they will become soggy. Now let it rest for 3-4 hours.

2. Sabudana has soaked all the water and looks perfect now.

3. Place a pan over medium flame and add raw peanuts in it. Now toss them for 3-4 minutes or until they become little dark.

4. Once done let them cool down.

5. To grind the peanuts, add them in the mixer grinder and grind them for 3-4 seconds or until they get a coarse texture.

6. Do not turn it into a fine powder. It will have a coarse texture.

7. Place a pan over medium flame and add oil in it. Once it turns hot, add the cumin seeds and toss for few seconds.

8. Now add the chopped potatoes and cook them for 5-6 minutes or until they turn soft.

9. The potatoes will get a light golden brown crust once they are done.

10. Now add curry leaves and green chillies and mix well.

11. Mix well.

12. Further add the soaked sabudana and roasted peanuts and mix until well combined.

13. Lastly add salt and mix once again.

14. Cover it with a lid and cook for around 5 minutes.

15. Once done sabudana will turn translucent.

16. Perfectly cooked.

17. Serve hot with chai!

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