Sabudana Khichdi: A Simple Tasty Breakfast Item For Happy Gut
Image Credit: YouTube @Dawat e Rasoi

Call it Tapioca Pearls or Sabudana, this one item of food has a great significance in the Indian kitchen. Apart from the usual breakfast items of Poha, Paratha, Upma, Idli, or Dosa that are loved on the Indian plate, the one item prepared from Tapioca Pearls is limitless. The varieties of food items prepared from Sabudana are uncountable and each is unique in its taste. While the usual food items to be prepared from Sabudana are the Sabudana Kheer and Sabudana Vada, the most common of all that is a staple breakfast item is the Sabudana Khichdi. The soaked pearls mixed in salt and crushed peanuts and potato, sprinkled with coriander is the best simple breakfast item to come out of India.

Tracing the origin of Sabudana aka Tapioca Pearls

Sabudana, which is also known as sago for centuries, has been an integral part of Chinese cuisine. It was only during the 1940s that Sabudana arrived on Indian land as an import from Southeast Asia. As per various historical findings, it is believed that the first crude Sabudana units were set up in Salem, Tamil Nadu as late as in the year of 1943, making it less than 80 years ago old of existence.

Ingredients:

  • 1 cup Sabudana
  • 1 medium-sized Potato
  • ½ cup Peanuts
  • 1 tsp Cumin Seeds
  • 1 sprig of Curry Leaves
  • 3-4 minced Garlic cloves
  • 1 tsp grated Ginger
  • 4-5 Green Chillies
  • Oil

Method:

  1. Wash the Sabudana twice before preparing to cook. Now add water only to the amount of the Sabudana and keep it soaked for about four hours
  2. Meanwhile, peel and chop the potato into small cubes
  3. Over medium heat, place a pan and add a few peanuts and dry roast it. Once done, cool it down and then remove the skin. Grind it into a coarse powder and keep it aside
  4. Transfer the soaked Sabudana to a bowl. Add the grounded peanut powder and salt. Mix this well and keep it aside
  5. Over medium heat, place a pan and pour oil. To this add the remaining peanuts, fry it and remove
  6. To the remaining oil add two tablespoons of more oil and then add cumin seeds. Then add curry leaves and let it splutter
  7. To this add the cut potatoes and let it fry or soften. Now add salt, cover, and let it simmer for about two-five minutes. Remember to keep stirring in between to avoid potatoes from burning
  8. Check for the softness of the potatoes. Then add green chillies, garlic, and ginger. Give it all a good mix and let it fry for a few more minutes
  9. Then add the soaked Sabudana and mix again. Let it cook until it becomes translucent. Cook it for about five to six minutes
  10. Then add the remaining peanuts and coriander. Mix again and keep cooking for another five minutes. Serve!

It is quick, easy, and tasty for any time of the day. Mostly a breakfast item that is found in abundance on the streets of Maharashtra, Gujarat, and Madhya Pradesh, a plate of Sabudana Khichdi is also a staple item of consumption during fasting. It is the perfect mix of crunch from the peanuts and the spice from the chillies that makes it appetizing.