Sabudana, like most other simplistic ingredients, is easy to get wrong while prepping. Most times, the challenges we face have got to do with having sago pearls which are too sticky or still hard in the centre, due to a deficit in the right amount of soaking liquid. Similarly, it is not always that one can find a satisfying plate of chewy, nutty, savoury sabudana khichdi. In order to resolve the ongoing issues with prepping and making the perfectly fluffy sabudana, following simple measures to make them perfect is all it takes for you to perfect this skill.
Start off by rinsing the sago pearls three times with clean, room temperature water in order to let any excess starch wash away. Add four times more water than the quantity of sabudana and soak it for an hour. Drain the sabudana and spread out on a steel plate or tray and sprinkle two tablespoons of water over it. Cover and let the sabudana rest for a couple of hours and you will have a portion ready to cook with. Find a recipe for the best sabudana khichdi to follow.
Recipe:
- 1 cup soaked sabudana
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 4-5 curry leaves
- 1 boiled potato, chopped
- 3 tablespoons freshly chopped coriander
- 6 tablespoons roasted peanuts
- 1 teaspoon sugar
- Salt, to taste
Method
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- Crush the roasted peanuts into a coarse mixture and set aside, while you heat the ghee in a pan. Add the cumin seeds and curry leaves to temper and tip in the chopped potatoes.
- Saute the potatoes lightly till they are brown on the edges and add the soaked sabudana. Stir well to combine and season with plenty of salt.
- Toss together and add the crushed peanuts and sugar. Mix well and take it off the heat. Add freshly chopped coriander and serve warm.