Sago Stir Fry
Sabudana/ sago is a starch extracted from the spongy center or the pith of a tropical palm tree. Starch from the pith is grounded in powder, mixed with water and dried in the form of pearls. Sometimes people mistake sago for tapioca. Tapioca is a starch that is extracted from the roots of a cassava plant native to South America.
Sabudana Khichadi is a very popular vrat ka Khanna (food eaten while fasting). You will find different variations of this recipe throughout India. My version is a very common Maharastrian upwas (fasting) recipe.
This dish requires a few ingredients to make. I have not used curry leaves or cilantro because it’s a snack eaten while fasting.
You may use a boiled potato instead of cooking it while making khichadi.
Vegan version: substitute ghee with peanut oil.
Prep and cooking time: 25 minutes.
- 1 cup sabudana (sago)
- 1/2 cup unsalted, roasted and skinned peanuts
- 1 large potato pealed and diced
- 2-3 chopped green chilies
- 2 tbsp ghee
- 1/2 tbsp cumin/ jeera
- 1/2 tbsp sugar
- 3 tbsp fresh grated coconut
Wash Sabudana in water, until the water gets clear. Soak Sabudana in 3/4 cup of water for 8 hours or overnight. Drain all the excess water. Check if Sabudana is soaked well by pressing a soaked Sabudana pearl in between your fingers. It should not feel hard. If it’s not soaked well, sprinkle water on it and soak for an hour more.
If using raw peanuts, dry roast them in a small pan stirring continuously. You should see small black spots on the peanuts when they are done. Switch off the flame and let them cool completely. They will peel very easily. Coarse grind the peeled peanuts. Store-bought, roasted, or unsalted peanuts works fine as well.
In a wok/ kadhai, add ghee. Then, add cumin and chopped green chilies. Sauté for few seconds, add chopped potatoes and cook until they are done. It takes about 5 minutes.
Once the potatoes are cooked, add Sabudana and peanuts then stir well. Add sugar and salt. Cook until the pearls are translucent. It should not take more than 5 minutes to cook once you add the Sabudana. Add grated coconut. Squeeze a wedge of lemon if you like. Over mixing and cooking makes sabudana very sticky and lumpy.
Serve with yogurt on the side.