Sabudana khichdi recipe – Sago khichdi recipe with step-by-step pictures. No Onion-No garlic- sabudana khichdi recipe.

I rarely include sago | javvarisi in my cooking, when I learnt Sabudana vada from my friend. My hubby who is a great fan of these cute white sago pearls wants me to make sabudana khichdi. But to be frank, I don’t want to give it a try as I thought it will taste horrible and stick to the mouth if we make khichdi with sabudana. One day when I tasted this at my friend’s place, to my surprise it tasted so well and nowadays sabudana khichdi is a regular one at home for breakfast. Also, check out my

  • Sago upma (no onion no garlic)

  • Sago murukku

  • Wash the sago pearls for 2-3 times and drain the water.

  • Sprinkle the water on that and keep it aside closed for 2 hours.

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  • Roast the peanuts in a kadai and when it is cool, de-skin the peanuts.
  • Since I used the peanuts without skin I just roasted it and made a coarse powder.
  • Grind the peanuts coarsely.
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  • Cut the potatoes into cubes and chop the chilies.
  • In a kadai, add oil and add in the¬† cumin seeds, and curry leaves
  • Add the green chilies and the potatoes.
  • Cook in medium flame till the potatoes turn soft.

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  • When it is done add the sago which we soaked and kept aside.

  • Sprinkle salt and a little water on this.

  • Mix it gently and add the coarsely ground peanut powder.

Sabudana khichdi - 4
  • Switch off the flame.
  • Sprinkle lemon juice over that.
  • Gently mix them together.
  • Serve immediately.
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  • Instead of washing and keeping the sago for 2 hours, you can just immerse the sago in water and leave it overnight.
  • If doing that, wash it twice and drain the excess water if any before making the upma.
  • You can add any veggie of your choice for variation.
  • Adding capsicum to this will enhance the taste and flavor of the sabudana khichdi.
Sabudana Khichdi recipe - 6

Sabudana khichdi recipe

Ingredients

  • 1 cup sago
  • 1 potato cut into cubes
  • 3 tbsp roasted peanuts
  • ½ tsp cumin seeds
  • Few curry leaves
  • 1 tbsp oil
  • Salt as needed
  • 2 tsp lemon juice
  • 2 green chilis chopped

Instructions

  • Wash the sago pearls for 2-3 times and drain the water.
  • Sprinkle the water on that and keep it aside closed for 2 hours.
  • Roast the peanuts in a kadai and when it is cool, de-skin the peanuts.
  • Since I used the peanuts without skin I just roasted it and made a coarse powder.
  • Grind the peanuts coarsely.
  • Cut the potatoes into cubes and chop the chilies.
  • In a kadai, add oil and add in the cumin seeds, and curry leaves
  • Add the green chilies and the potatoes.
  • Cook in medium flame till the potatoes turn soft.
  • When it is done add the sago which we soaked and kept aside.
  • Sprinkle salt and a little water on this.
  • Mix it gently and add the coarsely ground peanut powder.
  • Switch off the flame.
  • Sprinkle lemon juice over that.
  • Gently mix them together.
  • Serve immediately.

Notes