This is guest recipe is different from the other guest recipes posted so far. It’s prepared by me under the supervision of the guest mom, my mother-in-law. My in-laws were fasting on the Ekadashi this month and my mother-in-law had made this sabudana khichdi using lauki instead of potato as their snack. Devansh and I tasted the khichdi and liked it. So I decided I should make this for Devansh soon.
So far I had not made any sabudana dish for Devansh. I found the idea of using lauki in the khichdi interesting. It gave the khichdi a nice sweet taste which toddlers/kids usually like. I was keen to use bottle gourd not only because it enhanced the taste of the khichdi but also because of its various health benefits. Bottle gourd is rich in dietary fiber, iron, protein, and essential minerals. Ideally I would have preferred to feed Devansh this khichdi mixed with curds but since he had a runny nose that day, I mixed some milk in it before feeding it to him. I must mention that my husband helped me in preparing this khichdi too. He grated the bottle gourd for me. 🙂 Devansh liked the khichdi and I have no qualms about recommending this “fast food” for your child too. 😉
Usually we make sabudana khichdi using potato. In this recipe lauki or bottle gourd is used instead of potato.
- Half cup sabudana (sago)
- One cup grated bottle gourd (lauki/doodhi)
- 2-3 tbsp roasted peanuts powder
- 2-3 tbsp grated fresh coconut
- 1 piece of green chili
- 3-4 curry leaves (kadi patta)
- 1 tsp grated ginger
- 1 tsp cumin seeds
- 1 tbsp homemade ghee (clarified butter)
- Half tsp sugar
- Half lemon
- Salt to taste
- Wash sabudana in water properly and then soak it in water for at least four hours. The level of water should be about 1 cm above the sabudana.
- After the sabudana has absorbed all the water and become nice and soft, add grated coconut, peanut powder, salt, and sugar.
- Squeeze half a lemon and then mix all the ingredients properly.
- Heat a pan and add ghee.
- When the ghee becomes hot, add cumin seeds.
- When cumin seeds splutter, add grated ginger, curry leaves, and a piece of chili.
- Add grated bottle gourd and stir it once to mix it with the tadka.
- Add salt just enough for the bottle gourd because we have already added salt in sabudana.
- Cover the pan and cook the bottle gourd on medium flame for 3-4 minutes.
- Stir the grated bottle gourd once and then cover the pan again and cook it on low flame for another 3-4 minutes.
- Uncover the pan and check if the bottle gourd is cooked properly. You can taste it to make sure that it's done, that's what I did. 🙂
- Add sabudana in the pan and mix it properly with bottle gourd.
- Keep stirring the mixture till the sabudana gets cooked properly. (You can cover the pan for a couple of minutes if you want.)
- Add chopped coriander, stir, and allow it to cook for a minute more, and then turn off heat.
- Serve your toddler this khichdi along with curds.