Mumbaiya Sabudana Khichdi
Mumbaiya Sbudana Khichdi, is a delicious snack item that can be served as a breakfast dish too. Mumbaiya Sabudana Khichdi can be easily prepared at home with limited ingredients that are readily available at reasonable cost. The snack dish is unique and interesting with soaked sabudana cooked with chopped potatoes and spicy ingredients. In Mumbai, Mumbaiya Sabudana Khichdi is consumed by people undergoing religious fast, as the dish gives you required stamina and energy during the day. You can explore a well detailed Mumbaiya Sabudana Khichdi here.
Servings Prep Time
3people 30minutes
Servings Prep Time
3people 30minutes
Ingredients
  • Sabudana/Sago – 2tea
  • Potato – 1chopped
  • Grated fresh coconut(two table spoonful) –
  • Turmeric powder(a pinch) –
  • Chilly powder(a pinch) –
  • Curry leaves – 7-8nos
  • Jeera(a pinch) –
  • Roasted Peanuts(two table spoonful) –
  • Salt(to taste) –
Instructions
  1. For preparing Mumbaiya Sabudana Khichdi, first soak sago / sabudana in sufficiently required water for about 15 minutes. Drain and keep it aside.
  2. Heat oil in a pan and add jeera. Once they begin to crackle, add peanuts, curry leaves and potatoes.
  3. Saute for a while and then goes in the turmeric and chilly powder. You can also skip chilly powder by adding chopped green chillies.
  4. Close the pan with a lid and allow potatoes to get cooked.
  5. Once they become soft, add the soaked drained sago/ sabudana, salt and a pinch of sugar and mix well.
  6. Close the pan and allow it to simmer for about 5 minutes.
  7. Garnish it with coconut, coriander leaves and some lime juice. You can skip lime juice if one doesn’t prefer the tanginess.
  8. Serve hot with either sweet curd, mint chutney or tomato sauce.
Recipe Notes

Pl don’t use coconut oil for this item as it will not taste well
while soaking sago in water, please ensure that it is soaked only for about 15 mins, drained well. Soaking for too long will make the sago sticky
You can also grind some peanuts into coarse powder and mix it along with the sago, in case of more peanuty flavour