Sabudana Khichdi For Navratri fasting | Sago Kichidi | Javvarisi Upma

How to make non sticky sabudana kichidi recipe for Navratri Vrat

Sabudana Khichdi is a popular and flavorful dish, often prepared during the Navratri festival as a fasting (Vrat) recipe. This traditional upma/khichdi variation is made by soaking sabudana pearls (also known as sago) and cooking them with roasted peanuts, potatoes, aromatic spices, and a generous squeeze of lemon. In some regions of Maharashtra, it’s also referred to as Sabudana Usal.

Achieving a non-sticky sabudana khichdi is crucial for the perfect taste and texture. Here are some key tips to help you get it just right:

1. Washing the Sabudana: It’s essential to wash the sabudana pearls thoroughly. Rinse them three to four times to remove the excess starch, which can make the khichdi sticky.

2. Soaking Time: The soaking process is one of the most important steps. You need to soak the sabudana for at least 6 hours, but ideally, it should be soaked overnight. This allows the pearls to absorb just enough moisture without becoming too soft.

3. Water Proportion: Be mindful of the amount of water you use for soaking. For every 1 cup of sabudana, add about 3/4 cup of water. Using too much water can make the pearls soggy, which will affect the final texture.

4. Cooking Time: Cooking sabudana on a medium flame is key. It should be cooked for 5 to 7 minutes, just enough for the pearls to turn translucent or nearly transparent. Avoid overcooking, as this can cause the pearls to become mushy.

By following these simple tips, you can create a perfect, non-sticky Sabudana Khichdi that is flavorful and enjoyable. Now, check out the detailed recipe to make this delicious dish at home!

Ingredients

Sabudana/sago/javvarisi-1 cup

Boiled potato-1 no

Green chillies-2 nos chopped finely

Salt (Sendha namak/powdered rock salt) to taste

Roasted peanuts-3/4 cup 

Cumin seeds-1 tsp

Curry leaves few

Coriander leaves few

Lemon juice-1 Tbsp

Oil/ghee- 1 Tbsp

Recipe Video

Method

👉Wash the sabudana three to four times drain the water completely.

👉Add just 3/4 cup water to sabudana and soak for 4-5 hours or overnight.

👉The sabudana would have fluffed up and if you press it between your fingers it will mash completely.

👉Heat oil in a kadai add peanuts and roast them until golden brown colour. Transfer to a plate and allow it to cool down.

👉Now divide the roasted peanuts into two equal parts .Grind one part of peanuts coarsely after removing the skin and keep the other part as such for garnishing.

👉Heat oil or ghee in a kadai add cumin seeds and allow it to crackle.Next add green chillies and curry leaves.

👉Add the boiled potatoes and saute well until the potato becomes slightly crispy.

👉Add the sabudana followed by powdered peanuts, required salt(use sendha namak or powdered rock salt if fasting) to taste mix well.

👉Cook in medium flame for 5-7 minutes until the sabudana turns translucent.

👉Add the rest of roasted peanuts , coriander leaves.

👉Switch off the gas and add lemon juice mix well. Serve hot.

Preparation Time-15 mins

Serves-4 

Tips-

✍️Make sure you wash the sabudana well to remove the starch.

✍️Soak the sabudana for minimum 5-6 hours .

✍️For soaking add just enough water to cover the sabudana. Do Not Add excess water just 1/2-3/4 cup for 1 cup of sabudana.

✍️Do not over cook the sabudana it will become mushy.