Tricolor Sabudana Khichi/Upma

Tricolour Sabudana Upma/khichidi

It's typically a dish prepared in the Western Parts of India, in states such as Maharashtra, Gujarat, Madhya Pradesh, Rajasthan, Uttar Pradesh even in some parts of Karnataka. 

It's a dish typically made during fasting days like Ekadashi, Navrathri & Shivarathri. Sabudana is  packed with loads of carbohydrates hence it gives that required energy for the people who do fasting.

It's considered to be a fast to cook snack for anytime munching too. 

The main technique here is to get the small pearls like Sabudana in its own texture of course it all depends up on the quality of Sabudana but not always. 

One needs to have a little experience when it comes to maintaining the texture of the pearl.  I had my own challenges during my initial days of my marriage however now I have  learnt the technique. It's always comes by experience so not to worry if it fails few times when you try this recipe. 

It's also to do with the fact that the soaking time depends up on the type of the Sabudana, however in order to maintain the texture it's more to do with the cooking technique. 

Sabudana small sized pearls can be soaked for few hours also and can be made for a quick snack. Incase of the big ones I recommend, over- night soaking that too in a thin butter milk (optional) or can be soaked in green tinge water which is a residual when I prepare Paneer at home. Its said that the residual is packed with loads of necessary nutrients too. The residual water can also be used to make dough for roti’s

I also recommend you  to have a look at "Sabudana Bird Nest", which I had posted recently. 

I am today going to show how to cook Sabudana khichdi using crispy veggies along with aloo which is a traditional way of making this recipe just with aloo and peanuts. However, I am adding a little twist for the colour and texture more to make it more attractive for the kids.

Course: Snack, breakfast

Cuisine: Indian 

Servings :3

Ingredients:

4 cups soaked Sabudana (1Cup -250ml)

1 cup Crushed peanuts 

1 cup of Grated or chopped carrots, capsicum and potato's together. 

Half a lemon

3 to 4 Chopped green chilies

1 inch chopped ginger

1 tsp jeera

1 cup of curry leaves

Little chopped coriander leaves

Grated coconut (optional) 

2 tbsp oil groundnut or sunflower 

 Step 1:

Head the pan once it’s hot enough add the oil and splutter jeera. 

Step 2:

Allow the Jeera to roast for it or release the aroma in the oil, now add chopped ginger and green chilies let it dry for few minutes. 

Step 3:

Add now curry leaves I prefer to chop it or crush it while adding to extract the maximum flavour. Then slowly add the veggies along with potato's and fry gently. 

Step 4:

Once it's ready veggies are cooked enough only then we need to add the Sabudana especially ensure that the potatoes are cooked well otherwise like carrots and capsicum even if it's half cooked no harm it will be crunch and do no harm to stomach however potatoes need to be cooked well. 

Step 5:

In the above step you might also even want to add the potatoes first followed by other veggies. Once this is ready now it's time to add soaked Sabudana. 

Step 6:

Please ensure that the soaked Sabudana are dry enough not watery. I would recommend you all to check before start preparing because this is the lost important part in maintaining the texture of the khichidi. Slowly add the soaked Sabudana and give it a Continuous stir. 

Step 7:

This is another important step in order to keep the Sabudana pearls grainy. Ensure you stir it without any gap, continuous stir is really essential till it’s completely cooked .

Step 8:

Once the Sabudana is translucent, it’s an indication of it being cooked so now  add crushed peanuts and stir for a few sec and finished it off with lemon juice and coriander leaves and a gentle stir for all the flavours to get mixed well and close it. 

Now the yummylicious energy packed high energy breakfast is ready. You can also prepare this for quick evening snack before kids go for play.