Sabudana Usal recipe with detailed step-by-step photos. Easy, quick and delicious fasting recipe. Sabudana Khichadi is a popular Indian breakfast or snack dish made from sabudana or tapioca pearls, potatoes, peanuts, and spices. It is commonly eaten during fasting periods or as a light meal in Indian households.
Sabudana, also known as tapioca pearls or sago, is a starchy substance that is extracted from the roots of the cassava plant. It is commonly used in Indian cuisine to make a variety of dishes such as sabudana khichdi, sabudana vada, and sabudana kheer. It is also a popular ingredient during fasting periods in some parts of India.
One of the primary benefits of sabudana is its high carbohydrate content. This makes it an excellent source of energy, which is why it is often used in dishes that require a quick boost of energy, such as during fasting.
Another benefit of sabudana is that it is easy to digest. This makes it a good food choice for those who have digestive issues or difficulty digesting heavier foods. Sabudana is also a good source of calcium, which is an essential mineral for maintaining healthy bones.
About this recipe
Sabudana Usal is a popular Indian dish that is commonly eaten during religious fasts, like Chaturthi, Mahashivratri or Navratri. It is a savory, spicy and slightly tangy dish made with tapioca pearls (sago), potatoes, peanuts, and some basic Indian spices.
To make this sabudana usal, first, you need to soak sabudana overnight with water to make it soft. The soaking time may vary depending on the type of sabudana you are using. Some may take 3-4 hours. Some may take more time, so it is advisable to always soak it overnight. Secondly, I always use ghee to make sabudana usal. You may also use oil but using ghee gives a very nice and rich flavor to sabudana khichadi/usal.
You can also checkout my other fasting recipes:
Rajgira sheera recipe | Rajgira halwa recipe| Farali Sheera recipe,
Peanut chutney | Groundnut chutney | Peanut curd chutney | Farali chutney,
Sabudana Vada | Sago vada | How to make perfect crispy sabudana vada,
Piyush Recipe | Shrikhand lassi, Makhana Kheer Recipe | Fox nut Pudding
Sabudana Usal is a delicious and filling dish that can be enjoyed as a breakfast, lunch, or dinner. It is also gluten-free and vegan, making it a perfect option for people with dietary restrictions.
You can check out my other recipes:
Gajarachi Koshimbir | Carrot Koshimbir | Maharashtrian style koshimbir
Dal Makhnai | Restaurant style dal makhani recipe
Beetroot Paratha: A Delicious and Nutritious Indian Flatbread
Sabudana Usal Recipe
Sabudana Usal | Sabudana Khichadi | Non sticky sabudana usal
Ingredients
- 1 cup Sabudana big
- 1/2 cup Peanuts
- 2-3 no Green chillies
- 1 tsp Jeera / Cumin seeds
- 2 pinch Black pepper powder
- Salt to taste
- 1/2 tsp Sugar optional
- 2 tblsp Ghee
- 1 no Boiled potato medium size
- 2 cups Water for washing and soaking
Instructions
- For soaking, take 1 cup of sabudana in a bowl and rinse with water.
- Rinse and soak sabudana in 3/4 cup of water for 6 hrs. or overnight. Note -Soaking time varies on the quality of sabudana. Some may take 3-4 hrs.
- Now, take a heavy bottomed pan. Add peanuts and roast on a low flame till it turns crunchy.
- Let the peanuts cool down completely and transfer it to a mixer jar. Pulse and make a coarse peanut powder.
- Take soaked sabudana. Add peanut powder to it. Mix well and keep aside.
- Now, heat ghee in a kadhai. Add jeera and let it splutter.
- Add chopped green chilies. Sauté for a minute.
- Add boiled and cubed potatoes. Sauté for a minute.
- Add sabudana and peanut mixture, salt, sugar, black pepper powder. Mix well.
- Cook for 5-7 minutes until the sabudana pearls become translucent while mixing occasionally.
- Serve sabudana usal hot with curd. Enjoy!
Recipe with step-by-step photos
- For soaking, take 1 cup of sabudana in a bowl and rinse with water.
2. Rinse and soak sabudana in 3/4 cup of water for 6 hrs. or overnight.
Note -Soaking time varies on the quality of sabudana. Some may take 3-4 hrs.
3. Now, take a heavy bottomed pan. Add peanuts and roast on a low flame till it turns crunchy.
4. Let the peanuts cool down completely and transfer it to a mixer jar. Pulse and make a coarse peanut powder.
5. Take soaked sabudana. Add peanut powder to it. Mix well and keep aside.
6. Now, heat ghee in a kadhai. Add jeera and let it splutter.
7. Add chopped green chilies. Sauté for a minute.
8. Add boiled and cubed potatoes. Sauté for a minute.
9. Add sabudana and peanut mixture, salt, sugar, black pepper powder. Mix well.
10. Cook for 5-7 minutes until the sabudana pearls become translucent while mixing occasionally.
11. Serve sabudana usal hot with curd. Enjoy!
Notes
- Soaking time varies on quality of sabudana. Some may take 3-4 hrs. Other may take about 6-8 hrs. So must keep an eye if you are using sabudana for the first time.
- I always prefer using ghee to make sabudana usal/khichadi. It tastes rich and flavorful.
- In the last step, you can add lemon juice or a tblsp of curd to add more tanginess to sabudana usal.
If you like this recipe, please leave a comment below and feel free to share this recipe on your social accounts. You can share your creations by tagging @happinesss.is.homemade on Instagram. Follow Happinesss Is Homemade on Facebook, Instagram, Twitter, Pinterest.
The post Sabudana Usal | Sabudana Khichadi | Easy and Non sticky sabudana usal recipe appeared first on Happinesss Is Homemade.
