Pudina Sabudana Khichdi | Mint Tapioca Pilaf

Khichdi / Khichri / Khechidi !!

After reading above line, you may either like it or make faces at it like how kids do 😉

Well, the khichdi is an Indian version of culinary comfort which is basically made from rice and lentils. The term Khichdi is derived from Sanskrit word ‘khiccā’ which means a dish of rice and legumes. In Indian culture, khichdi is considered to be one of the first solid food that babies feed. Khichdi is a wholesome, nutritious, healthiest food in India and yes, it is prepared in each and every house of Indian subcontinent.

Khichdi is the best option while feeling sick and needing some light food. Eating khichdi is very beneficial for overall health. This dish has various health benefits since it is a wholesome meal, easy to digest, gluten free as well. The dish khichdi is versatile one, but supposed to be cooked in a single simmering pot for each version. The dish is widely prepared in many Indian states like Odisha, Bengal, Maharashtra, Rajasthan, Gujarat. The most common vegetables used in khichdi are potato, green peas, cauliflower etc. Khichdi is commonly served as it is or with any choice-able side dish like pickles, kadhi, papad etc.

In my home state Odisha, this dish is named as Khechidi. There are varieties of khechidi in Odisha like adahengu khechidi (ginger-asafoetida khichdi), muga dali khechudi (moong dal khichdi) etc. Adahengu khechidi is a popular dish in the Jagannath Temple,Puri as well. I will share another post regarding this adahengu khechidi soon on my blog. Well, this Monday the theme for Foodie Monday Blog Hop is decided as ‘Khichdi’. So I have prepared sago or sabudana khichdi, but added a pudina or mint flavor to the plain sabudana khichdi. Do try must this twisted version of sabudana khichdi during fasting days.

Sabudana khichdi is usually prepared and eaten most during the fasting days like navratri or any festivals. This is so easy to prepare, but requires some practices to get the perfect texture of the sabudana pearls which results is non-sticky sabudana khichdi. So the key point is with the soaking procedure. Below in the method part, I have mentioned in details about the soaking of sabudana. In sabudana khichdi, the peanuts which are added is the source of protein where as sabudana or tapioca is the rich source of carbohydrate and thus this khichdi is great for a quick boost of energy mainly during fasting. 

By adding the pudina or mint flavor, the bland taste of the sabudana’ll turn into lip smacking one. This pudina sabudana khichdi is lightly spiced. Also it can be an appetizing and filling brunch or snack. The spiciness is due to the addition of green chilies, if preferring for kids then just avoid the green chilies. So lets go in details.

Preparation Time : 15 mins | Soaking Time : 5 hrs | Cooking Time : 15 mins

Ingredients :        

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Method :

1. Wash sabudana under normal water 2-3 times or till water appears clear.
2. Then take sabudana in a wide bowl and add water up to just above the sabudana level.
3. Keep aside this bowl to soak sabudana at least for 3-4 hours or overnight.
4. Take mint leaves, green chilies, ginger in a blender and blend to a smooth paste without adding water.
5. Roast the peanuts in a pan and keep aside.
6. Now heat oil in pan over medium heat.
7. Add cumin seeds and allow to splutter.
8. Next add curry leaves, small potato cubes and turmeric powder.
9. Mix well, cover and cook over low-medium heat till potato cubes are done.
10. Meanwhile add mint paste, salt / rock salt to the sabudana bowl and mix everything till well incorporated.
11. Next add the sabudana mixture and roasted peanuts to the pan.
12. Mix everything well and allow to cook.
13. Keep stirring occasionally until the sabudanas are translucent.
14. Turn off heat, finally add lemon juice and stir gently.
15. Serve these pudina sabudana khichdi or mint tapioca pilaf warm as it is or with any flavored yogurt, pickles, kadhi or papad !

Notes :

• Always use wide bowl instead of deep bowl to soak sabudana.
• To avoid the stickiness of sabudana, the water level should be just 1/4 inch above the sabudana level for soaking.
• Green chilies (chopped) can be added directly while adding curry leaves instead of using for mint paste.

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