Navratri Vrat Recipe - Sabudana Khichdi

Navratri is one of the most important festivals in India, celebrated with great enthusiasm, especially in the northern and western parts of the country. During this nine-day festival, many devotees observe fasting or vrat to honor Goddess Durga. The foods consumed during this period are typically sattvik (pure), simple, and light, avoiding any grains or regular spices. Sabudana Khichdi is one of the most popular dishes for fasting during Navratri, and it is not only delicious but also easy to prepare. In this article, we'll explore the recipe for making the perfect Sabudana Khichdi that can be enjoyed during Navratri fasting.

Ingredients for Sabudana Khichdi:

Sabudana (Tapioca pearls) – 1 cup

Boiled Potatoes – 2 medium-sized, mashed

Green Chilies – 2, finely chopped (optional)

Cumin Seeds (Jeera) – 1 tsp

Ghee or Oil – 2 tbsp

Roasted Peanuts – 1/4 cup, crushed

Fresh Coriander – 2 tbsp, chopped

Salt – as per taste (Rock salt or Sendha Namak for fasting)

Lemon – 1, for squeezing

Sugar – 1 tsp (optional)

Water – as needed

Curry Leaves – a few leaves (optional)

Instructions for Preparing Sabudana Khichdi:

To begin preparing Sabudana Khichdi, start by thoroughly washing the sabudana under running water to remove any dust. Then, soak the sabudana in enough water for 4–5 hours or overnight. After soaking, drain any excess water. Next, peel and mash the boiled potatoes and set them aside. Crush the roasted peanuts roughly and chop the green chilies and fresh coriander finely. Squeeze the juice of one lemon and keep it aside.

Heat ghee or oil in a pan or wok on medium heat, and add cumin seeds. Allow them to splutter, and then add the chopped green chilies and curry leaves (if using), sautéing for a few seconds. Add the soaked sabudana to the pan and stir gently to combine with the spices. Then, add the mashed potatoes and mix well to ensure everything is evenly incorporated. Season the khichdi with rock salt (for fasting) and a pinch of sugar, if desired. Stir the mixture and cook for about 5–7 minutes, occasionally stirring until the sabudana becomes translucent and is cooked through. Finally, add the crushed roasted peanuts, mix well, and garnish with freshly chopped coriander leaves. Squeeze some lemon juice on top for an added zing.

Serve the Sabudana Khichdi hot as a breakfast or a main meal during Navratri fasting. It pairs wonderfully with yogurt or coconut chutney, making it a perfect dish for the occasion.

Tips for Perfect Sabudana Khichdi:

Soaking Sabudana Properly: Ensure the sabudana is soaked properly, as it should not be soggy. The pearls should remain separate and soft.

Avoid Overcooking: Don’t overcook the sabudana as it can become mushy. Stir the khichdi gently to prevent it from becoming sticky.

Customization: You can add more vegetables like carrots or tomatoes if you're not fasting, but for the fasting version, stick to potatoes and peanuts for the authentic taste.

Make It Spicier: If you enjoy a spicy kick, you can add a little bit of ginger or green chili paste while tempering the spices.

Why Sabudana Khichdi is Perfect for Navratri Vrat:

Easily Digestible: Sabudana is light on the stomach, making it an ideal food for fasting when you need something that is easy to digest.

Rich in Energy: The dish provides a good amount of energy, thanks to the carbohydrates in sabudana and the healthy fats in ghee and peanuts.

Sattvik Ingredients: It’s made with pure ingredients and without garlic or onion, in keeping with the sattvik diet followed during Navratri fasting.