How do you make a non-sticky 'Sabudana Khichdi' where each sago pearl is separate and translucent?

Question

How do you make a non-sticky 'Sabudana Khichdi'? Discover the secret to preparing the sago pearls so each one is separate and translucent.

Answer 1

To make non-sticky Sabudana Khichdi, soak the sabudana perfectly (just enough water to cover), ensure it's not overcooked, and use the right ratio of ingredients. Roasting the peanuts and using a non-stick pan also helps.

Detailed Explanation:

Making Sabudana Khichdi where each pearl is separate and translucent requires careful attention to a few key steps:

1. Soaking the Sabudana: This is the most crucial step. Rinse the sabudana (sago pearls) 2-3 times gently to remove excess starch. Then, soak it in just enough water to cover the pearls. The water level should be exactly at the same level as the sabudana. Over-soaking leads to a mushy, sticky khichdi. Soak for about 4-6 hours, or until the pearls are soft and can be easily pressed between your fingers.
2. Draining and Resting: After soaking, drain any excess water completely. Spread the soaked sabudana on a plate or tray and let it rest for about an hour. This allows the pearls to dry out slightly and prevents them from sticking together.
3. Roasting the Peanuts: Dry roast the peanuts until they are golden brown and fragrant. This enhances their flavor and adds a nice crunch to the khichdi. After roasting, remove the skins by rubbing them between your palms. Crush the peanuts coarsely.
4. Tempering: Heat ghee or oil in a non-stick pan. Add cumin seeds and let them splutter. Then, add green chilies and curry leaves (if using). Sauté for a few seconds.
5. Cooking the Khichdi: Add the soaked and rested sabudana to the pan. Mix gently. Add the crushed peanuts, salt, sugar, and lemon juice. Mix everything very gently, being careful not to mash the sabudana. Cook on low heat, stirring occasionally, until the sabudana pearls become translucent. This usually takes about 5-7 minutes. Avoid overcooking, as it can make the khichdi sticky.
6. Serving: Garnish with fresh coriander leaves and serve hot.

Pro Tip:

To check if the sabudana is soaked perfectly, press a pearl between your thumb and index finger. It should mash easily without any hard core in the center. If there's a hard core, it needs more soaking time.