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Sabudana Usal – Sago Khichdi

Sabudana or sago is widely used in Indian kitchens .This particular preparation is a savory delicacy from Maharashtra. Specially made when people fast on auspicious days. Its easy to make and awesome to taste, and a great breakfast option or a tea-time snack.

I have always lived in a joint family. The kitchen being the domain of my grandmother , my Mom and my Aunts. With so many ladies under one roof , from a Brahmin family, it’s hard to recollect a day when no one was fasting . Apart from the weekday fasts there were special days like ekadashi , pradosh , pornima etc.

As a kid I always used to think that these ladies just trick us . Maybe they don’t want to eat or they don’t like what’s on the menu , so they declare that they are fasting . How could they possibly know, when all these auspicious days are going to be? ( I didn’t know anything about a Panchang or the Kalnirnaya back then 🙂 ).

Even today , my MIL lets me know if there are any special fasting days coming up.

Today was one such day , the Ashadi Ekadashi. Almost everyone in my family , fasts today. Fasting actually means , you will not eat on that day ( maybe only fruits and milk ) . But practically , we end up planning an elaborate fasting menu on this day too.

So today was this awesome Sabudana Usal with fresh curd and lemon pickle. Accompanied with some Aloo Sheera , Bhagar ( fasting rice) , dates and savory Aloo mixture and fruits , of course . So you all know , what’s gonna be in my next few posts on the blog 😉 .

Sabudana Usal is one of my favorites. We used to love having this even when we weren’t fasting . A simple flavorful dish , ready within minutes, is still on my top 10 list of breakfast preparations !

Just a little pre-planning , and you can get this ready in minutes. Sharing the recipe here. Enjoy !

Print Recipe
Sabudana usal recipe
Course breakfast
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 480 minutes
Servings
serving
Ingredients
  • 2 cups sabudana sago / , soaked overnight.
  • 2 potatoes , boiled, peeled and diced
  • 2 tbsps peanuts , dry roast and coarsely powdered
  • 2 green chili , chopped
  • 2 tbsps ghee butter / clarified
  • 2 tsps cumin seeds
  • 2 tsps chili powder red
  • Pinch sugar of
  • to taste Salt
  • xbd lemon
  • coriander Chopped for garnishing
Course breakfast
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 480 minutes
Servings
serving
Ingredients
  • 2 cups sabudana sago / , soaked overnight.
  • 2 potatoes , boiled, peeled and diced
  • 2 tbsps peanuts , dry roast and coarsely powdered
  • 2 green chili , chopped
  • 2 tbsps ghee butter / clarified
  • 2 tsps cumin seeds
  • 2 tsps chili powder red
  • Pinch sugar of
  • to taste Salt
  • xbd lemon
  • coriander Chopped for garnishing
Instructions
  1. In a heavy bottomed kadhai/ pan , heat ghee.
  2. Add cumin seeds. After they crackle , add green chili and diced potatoes.
  3. Sautxe9 till the potatoes become slightly golden.
  4. Now add the sabudana , peanut powder , red chili powder , sugar and salt . Mix everything together.
  5. Cover with a lid and let it cook over a slow flame for a few minutes , fluffing it intermittently .
  6. Then sprinkle lemon juice and garnish with coriander leaves.
  7. Serve hot with curd and lemon pickle!
Recipe Notes

Tips

  • While soaking the sabudana , add water only till the sabudana is submerged. If you add more water ,it might turn into a paste . And if the water is less , it may remain hard.
  • Fluff the sabudana a little before adding into the kadhai.
  • You can prepare the peanut powder and boil the potatoes in advance. To save time while preparing it.
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