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Wednesday, December 30, 2009

"Everyday Cooking"- Sabudanyachi khichadi /Sago Stir Fry

One of my most favorite foods....and how did I not blog about it for soooo long?????? Haven't met a 'Maharashtrain' yet ...who does not like 'Sabudanyachi Khichadi'. It's everyones favorite! Though everyone might have a little 'choice'  how they like it done. Like my sister..prefers it not so well done. She says the Sago should still look little 'Whitish'. Others may like it cooked well..where the Sago turns translucent.I like mine...in the mid-way.Not so white but not totally translucent either. There is a 'technique' involved.Perfect soaking of the sago, the way to stir fry it, how long to cook it....  The Sago should be cooked.... but not so much that it starts to stick together and become rubbery and chewy.So making 'Proper' Khichadi is an 'art'! Each individual sago pearl should remain separate....That's the perfect version!

Sago khichadi  is mostly made during 'Fasts' ( Hindu religious fasting).....but can be enjoyed on any occasion ...as in our home.'M' and I both loveeeeee this khichadi. It is our weekend breakfast/Brunch. We have always loved the way it is made for 'fasts' and haven't really tried adding any other ingredients like...onion/ mustard seeds/ turmeric etc. We like the way.....just as we have had it throughout our childhood.
Here is the recipe of our childhood.....adulthood...all time favorite!!!
1 cup soaked sago(method follows)
1/4 cup boiled potato chopped
1/4 cup crushed roasted peanuts (coarse powder)
2tsp cumin seeds
2-3 green chilies cut
1tbsp ghee ( for the 'real' taste) / oil / butter
sugar (1/4tsp or so)
Cilantro, fresh grated coconut, lemon juice for garnishing

1) Wash Sago with cold water twice. Drain 'almost' all the water off.Keep little water in the sago (may be 1/4 inch on top of soaked sago).Let it soak for 4-5 hrs or overnight(preferably overnight).The Sago should plump up and look like individual pearls.It should not be 'wet' to touch.
2) Heat the ghee in a kadhai, add cumin seeds, chilies and boiled potatoes.Fry for 1-2 mins.
3) Add the soaked Sago, peanut powder, salt. Mix well on medium flame.
4) Keep stirring to avoid lumps in the sago. Add sugar(just little  for taste)When the sago starts turning little translucent, turn off the heat.Otherwise it will start clumping together.Take off the heat.DO NOT COVER SABUDANA KHICHADI WITH LID while cooking.It will become sticky.

5) Serve IMMEDIATELY...nice and hot ...topped with cilantro, fresh coconut and squeeze of lemon juice.
6) It is also served with cool 'cucumber raita'- Finely cut cucumber in Yogurt .
 (A famous dish is Pune is called 'Kakdi Khichadi' meaning 'Cucumber and Sago Khichadi'). This place that makes and sells it....makes hundreds of plates of this 'Maharashtrian' favorite everyday.....


  1. Never tried this..Looks easy and delicious....

  2. yay!!! sabudana khichadi, thanks for the photos, i am a person who eats with his eyes as well!! i miss home....

  3. Hi! I'm looking for the proper way to cook sago. In your case, you soaked it, but I didn't see instructions to boil. Did you boil it? And for how long?

    I've never seen sago used in a non-dessert item.

  4. I am drooling right now, love sabudana khichdi.My personal variation is to slightly increase the amount of oil and put raw finely diced potato and fry it in oil till cooked, I like my potato slightly crisped :)