Sago or Sabudana is a common ingredient used in desserts and snacks during festive season in India. Sago is extracted from sago palm trees and is packaged in the form of pearls. It is a starchy low-fat staple, which is full of carbohydrates and gives a quick boost of energy. It has a great cooling effect on the body and is easy to digest. Sago boiled in milk and flavored with sugar and cardamom is served to reduce stomach inflammation.
Roasted peanuts – 3 tbsp
Salt – 1 tsp
Sugar – 1 tsp
Potato – 1 medium size (cut into small cubes and boiled)
Green chilli – 2 No’s
Mustard seeds – 1/2 tsp
Jeera – 1/2 tsp
Urad dal – 1/s tsp
Coriander – 2 sprigs (chopped)
Curry leaves – 1 sprig
Turmeric – 1/s tsp
Oil – 1 tbsp
Soaking the Sago
1. Wash the sago thoroughly in a bowl under water till all the white residue is washed away.
2. Fill water in the bowl till all the sago is completely immersed and let it soak for 2-3 hrs.
(Tip: I used small size sago pearls, the soaking time may differ based on the type of sago used)
3. To check if the sago has swollen enough, press one ball in between your fingers, it should be spongy.
4. Squeeze the sago, drain out all the water and place the drained sago on a plate. Make sure the sago pearls are not too mushy, they shouldn’t stick to each other.
Mixing the khichdi
1. Roast the peanuts and grind them into a coarse powder.
2. Add the peanut powder, salt and sugar to the sago and mix with your hand.
3. In a pan, heat 1-2 tbsp of oil. Add mustard seeds, jeera, urad dal. Next add green chilli, potato and curry leaves.
4. Once the potato is slightly fried, transfer the sabudana into the pan and mix well. Cook for 3-4 mins by stirring continuously.
5. Garnish with coriander leaves and serve hot.