Sabudana Kichadi | Jevvarisi Upma | Sabudana Khichdi

Sabudana Kichadi is an excellent breakfast if one can plan ahead. It can be made in less than 30 minutes and is very filling. This also goes by different names like Jevvarisi Upma or Sabudana Khichdi or Sabudana Upma depending on the region you are in.

My fear of sabudana kept me away this long from making this delicious Sabudana Kichadi. If you know me, you will know the fear in me of using sabudana. I love jevarasi in all forms, but can never get it to cook properly.

One of my favorite payasam is Jevvarisi payasam, but my milk would always curdle when making it. I overcame that problem by using coconut milk and making Jevvarisi thengai Paal Payasam and it worked great.

This Jevvarisi Upma is a very famous Vrat / Upvas / fasting recipe in Maharashtra and I have always enjoyed it when my friends make them. Yesterday, I had the pleasure to make it and enjoy it.

This Sabudana Khichdi is a great recipe to make for breakfast as it is very filling. I did not use any onions and used potatoes and crushed peanuts. The flavors were amazing and I was so happy that I tried the recipe.

The trick to making the best nonsticky sabudana khichdi is to determine the right soaking time for the tapioca pearls/sago. It varies from brand to brand and you have to determine what works best for you.

I would start by soaking the sago pearls for about 3 hours and then checking to see if they are soft enough. If not, increase the time. My sabudana almost needed overnight soaking.

Preparation time - 10 minutes plus overnight soaking time Cooking time - 20 minutes Difficulty level - easy

Ingredients to make Sabudana Kichadi - Serves 2 to 3

Sabudana / Jevvarisi - 1 cup
Green chilies - 3 or 4 (sliced)
Oil - 2 tbsp
Potato - 1 small (finely chopped)
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Peanuts - ¼ cups
Lemon juice - 2 tsp
Sugar - 1 tsp
Salt - to taste
Cilantro - a big handful (finely chopped)

Procedure to make Sabudana Khichdi -

Wash the sabudana 2 to 3 times and then soak it in 2 cups of water. Start with 3 hours and check to see if the sabudana has softened. It should not be mushy but should crush easily when you crush it between your fingers.
In that stage, drain it in a colander. It took over 6 hours for my sabudana to soften. So, the next time I make it, I would soak it overnight.

If using raw peanuts, roast them in a pan and then grind them into a coarse powder. Do not make it too fine. The coarse texture of the peanuts adds crunch to the kichadi.
In a pan, heat oil and add the mustard seeds and the cumin seeds. Now add the chopped potatoes and cook them until it is golden brown.
Add the green chilies and the drained sabudana along with salt, sugar, and crushed peanuts, and mix well.
Cover the pan and let the sabudana cook for 3 to 4 minutes on low flame. You will notice that the sabudana turns glossy when it is cooked.
Add the cilantro and mix well. Turn off the flame and then add the lemon juice.

Serve sabudana upma warm or at room temperature. The kichadi will appear a little mushy when hot, but once it cools down a bit, it will be perfect in texture.

Other Breakfast Ideas

Homemade Multigrain Bread | Soft Whole Grain Bread
Pataqueta - Valencia’s Orchard Traditional Bread
Rava Idli | Rawa Idli Recipe
Kanda Batata Poha | Flattened Rice Cooked With Potato And Onion
Godhumai Rava Upma | Cracked Wheat (Dalia) Upma
Kuzhi Paniyaram | Kuzhi Appam From Left Over Idli Batter
Oatmeal Banana Pancakes - Eggless Pancake
Scones - Herb And Cheese Savory Scones

Recipe

Equipment

▢ 1 Stove
▢ 1 Knife
▢ 1 Stainer
▢ 1 pan

Ingredients

▢ 1 cup Sabudana / Jevvarisi
▢ 3 Green chilies 3 or 4 sliced
▢ 2 tablespoon Oil
▢ 1 Potato small - finely chopped
▢ ½ teaspoon Mustard seeds
▢ ½ teaspoon Cumin seeds
▢ ¼ cups Peanuts
▢ 2 teaspoon Lemon juice
▢ 1 teaspoon Sugar
▢ Salt to taste
▢ Cilantro a big handful finely chopped

Instructions

Wash the sabudana 2 to 3 times and then soak it in 2 cups of water. Start with 3 hours and check to see if the sabudana has softened. It should not be mushy but should crush easily when you crush it between your fingers. In that stage, drain it in a colander. It took over 6 hours for my sabudana to soften. So, next time I make it, I would soak it overnight.
If using raw peanuts, roast it in a pan and then grind it into a coarse powder. Do not make it too fine. The coarse texture of the peanuts adds crunch to the kichadi.
In a pan, heat oil and add the mustard seeds and the cumin seeds. Now add the chopped potatoes and cook it until it is golden brown.
Add the green chilies and the drained sabudana along with salt, sugar and crushed peanuts and mix well.
Cover the pan and let the sabudana cook for 3 to 4 minutes in low flame. You will notice that the sabudana turns glossy when it is cooked.
Add the cilantro and mix well. Turn off the flame and then add the lemon juice.
Serve it warm or at room temperature. The kichadi will appear a little mushy when hot, but once it cools down a bit, it will be perfect in texture.

Nutrition

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