• Prajwala Darog

Vegetable Sabudana Kitchidi

A healthier version of the classic Indian breakfast, Sabudana Kitchidi

Sabudana Kitchidi is a popular breakfast all over India and is staple food during Navatri fast. It has been a favorite of mine ever since I tasted it for the first time back home. I make this often for a quick lunch since the kids love it. But I always add lots of veggies to make it heartier and wholesome.


Sabudana or Sago are white pearls that are prepared from the starch of tapioca or cassava plant roots. These tapioca pearls are rich in carbohydrates and are naturally gluten-free.


Although these pearls are high in carbohydrates and calories, they do contain a lot of health benefits:

  • They are very easy to digest and used as a treatment in Ayurveda for digestive issues such as indigestion, bloating and gas.

  • Their high carbohydrate content make them a perfect food to help sustain a long day of fasting.

  • According to USDA, 1 cup of sabudana has 30.4 mg of calcium, a mineral that is essential for stronger bones

  • According to Ayurveda, these white pearls imparts a cooling effect on the body which makes it an ideal food to include during hot, summer months.

This kitchidi is super easy to make and the medley of flavors will make you instantly fall in love with it.


RECIPE:


Ingredients:

  • Dry Sabudana - 2 cups

  • Raw Peanuts - 1cup + 1/2 cup

  • Potato - 1, chopped thinly

  • Green bell pepper - 1, chopped small

  • Orange bell pepper - 1, chopped (optional)

  • Carrots - 2, chopped

  • Green Peas - 1/2 cup

  • Green chilies - 1, slit length-wise

  • Ginger - 1”, grated

For the seasoning:

  • Mustard seeds - 2 tsp

  • Cumin seeds - 1 tbsp

  • Hing - Pinch

  • Turmeric powder - 1 tsp

  • Ghee or coconut oil - 1 tbsp

For garnishing:

  • Shredded coconut - 2 tbsp

  • Cilantro - few sprigs, chopped

  • Juice of 1/2 lemon

Instructions:

Preparing the Sabudana:


Rinse the dry sabudana in a colander 2-3 times. Transfer the rinsed sabudana to a bowl and 1 1/2 cups water (the level of water should be just slightly over the surface of the sabudana. This will prevent it from getting mushy). Soak for at least 3-4 hours.


Next day, the sabudana would’ve soaked up all the water and doubled in size. Drain out excess water.

To make the kitchidi:

  • Roast 1 cup of peanuts in a cast iron pan. Allow it them cool and coarsely powder the peanuts. (You can remove the skin of the peanuts if you wish, I don’t). Now mix in this powdered peanuts with the soaked and drained sabudana.

  • Heat ghee/ coconut oil in a wide pan. Once hot, add in mustard seeds, cumin seeds. Once the mustard seeds pop, add hing, turmeric, green chilies and 1/2 cup of peanuts. Once the peanuts are roasted, add the bell peppers and saute.

  • Once the bell peppers are slightly cooked, add in the carrots, peas, potatoes and pinch of salt. Mix everything and close lid and cool until the veggies are 3/4th done.

  • Now add the sabudana - peanut powder mixture and toss to combine well. Sprinkle 2-3 tbsp of water, mix and close lid and cook until the sabudana becomes translucent.

  • Add shredded coconut, cilantro , lemon juice and mix.

  • Vegetable sabudana Kitchidi is ready! Serve with a dollop of ghee on top and yogurt and pickle on the side.

NOTE: Although this dish has some amount of protein from the peanuts, it’s still on the lower side. So I suggest you serve this with a side of protein of your choice.


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