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Rice · Chokha

Sabudhanay ji Khichadi

Sago khichdi

Igyas

Servesabout 2
PrepAbout 1 hour (resting the sago)

A lunch dish of sago (sabudana) pearls tossed with roasted ground peanuts, fried potato, cumin and green chilli, and finished with lemon juice and coriander. When it is made right, the pearls stay separate and are not gummy.

Ingredients

Make

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Method

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  1. Wash the sago, drain off most of the water so it is left slightly moist, and let it rest for about .

  2. Peel, wash and cut the potato into small pieces.

  3. Mix the sago, the ground groundnuts and the salt.

  4. Heat the ghee on a medium flame and stir-fry the potato until cooked.

  5. Add the cumin seeds and the chopped green chillies.

  6. Add the sago mixture and stir gently, cooking for a short while until everything is combined.

  7. Cover the pan and set it on a tawa (flat griddle). Simmer for , until the sago is cooked. Finish with the lemon juice and the coriander.

My notes

Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.

Tips and variations

Chef's tip: timing is critical. Undercooked sago is gummy; overcooked sago clumps together. A well-made khichadi has separate, distinct pearls.

Serve with

Usually eaten at lunch, hot, with plain curd. It is an Igyas (Ekadashi fast-day) speciality.

Nutrition

Estimated

Per serving

610 kcal

Protein
12 g
Carbohydrate
92 g
Fat
23 g

We estimate about 2 servings from the weight of the dish.

Whole recipe

1,210 kcal

Protein
23 g
Carbohydrate
183 g
Fat
46 g

Everything in the ingredients list.

These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate

Where this recipe comes from

Recipe from Panja Khada by Bharat and Deepa Chachara.

See the original recipe and photos