Maharashtrian Style Sabudana Khichadi

Maharashtrian Style Sabudana Khichadi | Sabudana Khichadi Marathi Style

What is Maharashtrian Style Sabudana Khichadi?

Sabudana khichadi is a flavorful preparation using sago (sabudana) along with peanuts and a handful of other basic ingredients. Maharashtrian style sabudana khichadi is a simpler version of sabudana khichadi. It is mildly flavored and gives such a pleasant break from the regular sabudana khichadi.

Let’s talk about the ingredients for Maharashtrian Style Sabudana Khichadi Recipe

Of course, properly soaked sabudana is indispensable for any sago preparation. In the post for sabudana khichadi, I have explained the dos and don’ts for it. Sabudana khichadi has been flavored with cumin seeds (jeera). Peanuts are indispensable for any sabudana khichadi, I mean I think so. However, this recipe treats them a bit different. Roasted peanuts are not powdered or ground completely, instead, either a combination of wholes and powdered peanuts is used or while grinding care is taken that there should be a coarse mix. Potatoes, green chilies, coriander leaves, lemon juice are some fresh ingredients used for the Maharashtrian Style Sabudana Khichadi recipe. Other than these salt and sugar have been added. No other spices are used and this simplicity makes this recipe so special.

Other Sabudana Recipes on the blog

Sabudana is a healthy ingredient and the best part is that is can be consumed during fasts. Therefore plenty of sabudana recipes are there on the blog. My favorite being sabudana vada, that is crisp patties of sabudana oozing with flavors. View its recipe here. Sabudana thalipeeth is another dish that comes from the Maharashtrian cuisine and gives a good break from khichadi and vada. Here is the recipe.

How to serve sabudana khichadi?

Maharashtrian style sabudana can be served for a weekday breakfast or packed for kids’ tiffins. As such this dish needs no accompaniments; it can be served with green chutney and masala chai.

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How to make sabudana khichadi in Maharashtrian Style

1.The recipe serves 3-4 persons.

Maharashtrian Style Sabudana Khichadi

2.Heat 2 tbsp of oil. Add 1 tsp cumin seeds (jeera). Let them crackle.

Maharashtrian Style Sabudana Khichadi

3.Add 1 finely chopped potato and 2 chopped green chilies.

Maharashtrian Style Sabudana Khichadi

4.Cover and cook till the potatoes turn soft.

Maharashtrian Style Sabudana Khichadi

5.Meanwhile, add ½ cup coarsely ground roasted peanuts to 1 cup properly soaked sabudana.

Maharashtrian Style Sabudana Khichadi

6.Mix well.

Maharashtrian Style Sabudana Khichadi

7.Add to the potato and chilies.

Maharashtrian Style Sabudana Khichadi

8.Add in salt to taste.

Maharashtrian Style Sabudana Khichadi

9.Cook for 10-12 minutes on low flame, stirring regularly.

Maharashtrian Style Sabudana Khichadi

10.Add 1 tsp sugar.

Maharashtrian Style Sabudana Khichadi

11.Next goes in the juice of 1 lemon.

Maharashtrian Style Sabudana Khichadi

12.Finish off with a handful of chopped coriander leaves. Serve warm. Bon appétit!

Maharashtrian Style Sabudana Khichadi

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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