While we are aware of the religious significance of Navratris, what we fall short is to know their scientific & spiritual reasons. Navratris are celebrated twice a year, falling during the change of seasons, when our bodies are more susceptible to diseases. A healthy and light diet helps boost the immunity. The ingredients used are easier to digest and most are gluten free & high in fibre. It not only helps generating positive energy but also detoxifies our body.

Sabudana/ sago khichdi made from tapioca pearls is one of my favourite foods during Navratri. It is very filling and low on oil, making it a perfectly healthy option. Keeping the potatoes lesser, you can lower the carbs and make it all the more light. Tempered with curry leaves & cumin, mixed with potatoes, peanuts, coconut and coriander and finished with a squeeze of lemon, nothing more comforting. Being light, vegan and gluten free, this an be a part of your regular healthy diet too.

Sabudana khichdi is very easy to make but many people complain about the khichdi going sticky and lumpy. Follow my recipe step by step with some tips to get a perfectly non sticky sabudana khichdi.

Ingredients:

• 1 cup Sabudana/ Tapioca Pearls
• 1-2 medium Potatoes
• ½ cup Roasted Peanuts
• ¼ cup grated Fresh Coconut
• 1 tsp. grated Ginger
• 10-12 Curry leaves
• 1 chopped Green Chilli
• 1.5-2 tbsp. Oil (see notes)
• 1 tsp. Cumin Seeds
• Salt/ Sendha Namak to taste
• ½ – 1 tsp. Sugar
• 1 tsp. Lemon Juice

Method:

1. Rinse the Sabudana/ Sago in a colander under running water for atleast 2-3 times until you feel that all starch has been rinsed and washed away or till the water draining is no more white or milky.
2. Transfer the washed & drained Sabudana in a bowl and fill it with water about 1 inch above the sabudana or around 1 cup.
3. Cover the bowl and leave the Sabudana/ Sago to soak overnight or atleast 4 hours.
4. In the morning, the Sabudana would have fluffed up and soaked all the water, however you can drain them in a colander to remove left over water.
5. Dice the potatoes into small cubes and grind the roasted peanuts coarsely using a mortar and pestle.
6. Heat the oil in a frying pan, add cumin seeds and once they crackle, add the curry leaves, green chilies and saute for a few seconds.
7. Add the grated ginger and saute till the raw smell goes.
8. Add in the diced potatoes and cook them on medium flame, covered with a lid for around 5-6 minutes or till potatoes are almost done.
9. In the mean time, mix together the soaked Sabudana, crushed peanuts, salt, sugar using hands and keep aside.
10. Once the poatoes are almost done, add the Sabudana mixture to the pan, mix well and saute for 1-2 minutes.
11. Check the salt, sprinkle some water and cook covered on low flame for 2-3 minutes or till they start becoming translucent.
12. Do not overcook, switch off the flame, add lemon juice, coriander, grated coconut, mix well and serve.

Notes:

1. Preferably use Peanut oil or Desi Ghee only. Don’t use any seeds oil like sunflower or sesame or mustard, since they aren’t allowed during fasting.
2. You can use less, more or skip the potatoes making the khichdi healthier.
3. Follow the proper soaking method and don’t add water in excess. To check if the sabudana have been properly soaked, press 1 sabudana with your fingers, if it is soft and easily mashes, it is done. Else sprinkle some water and let it soak 30 minutes more.
4. Do not overcook the khichdi. You need to cook it for just a few minutes till the sabudana starts becoming translucent, else it would turn mushy and sticky.