Andhra · One-pot
Chilagada dumpa saggubiyyam kichidi
Sabudana khichdi with sweet potato and peanuts
- Energy
- 474 kcal
- Protein
- 6.39 g
- Fibre
- 6.81 g
- Time
- 25 min
Per serving, 184 g.1 Good for lunch or dinner.
One serving gives you
- 48%of the day’s vitamin A
- 14%of the day’s folate
- 27%of the day’s fibre
- 27%of the day’s vitamin C
Nutrition facts
One serving, 184 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy474 kcal27%
Carbohydrates
- Carbohydrate79.5 g28%
- Fibre6.81 g27%
- Soluble fibreNot in the source data
Fats
- Fat13.9 g28%
- Saturated fat limit5.41 g27% of limit
- Monounsaturated fat5.12 g
- Polyunsaturated fat2.64 g22%
- Omega-62.57 g33%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit14.1 mg
Protein and amino acids
- Protein6.39 g13%
- Histidine140 mg23%
- Isoleucine292 mg24%
- Leucine419 mg18%
- Lysine230 mg13%
- Methionine + cystine165 mg18%
- Phenylalanine + tyrosine583 mg39%
- Threonine199 mg22%
- Tryptophan69.6 mg29%
- Valine271 mg17%
Vitamins
- Vitamin A404 µg48%
- Vitamin B10.16 mg11%
- Vitamin B20.06 mg3%
- Vitamin B32.76 mg25%
- Vitamin B51.04 mg21%
- Vitamin B60.17 mg9%
- BiotinNot in the source data
- Folate31.9 µg14%
- Vitamin B120 µg<1%
- Vitamin C17.5 mg27%
- Vitamin D0 µg0%
- Vitamin E1.09 mg15%
- Vitamin K17.5 µg32%
Minerals
- Calcium67.7 mg7%
- ChromiumNot in the source data
- Copper0.37 mg22%
- IodineNot in the source data
- Iron2.51 mg9%
- Magnesium64.9 mg18%
- Manganese0.82 mg20%
- MolybdenumNot in the source data
- Phosphorus127 mg13%
- Potassium488 mg14%
- Selenium1.46 µg4%
- Sodium limit262 mg13% of limit
- Zinc0.93 mg7%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Sago (sabudana), dry pearls saggubiyyam62.5 g
- Sweet potato, brown skin chilagada dumpa80 g
- Ground nut palli20 g
- Ghee neyyi5.5 g
- Cumin seeds jeelakarra0.8 g
- Pepper, black miriyalu0.5 g
- Curry leaves karivepaku1 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Ginger, fresh allam2 g
- Lemon, juice nimmarasam5 g
- Coriander leaves kothimeera3 g
- Iodized salt (table salt) uppu0.6 g
Method
About 25 minutes.
- 1
Rinse 62 g sabudana twice, cover with water by about 1 cm and soak 4–5 hours or overnight, until a pearl presses flat between two fingers; drain well.
- 2
Dry-roast 20 g peanuts until they crackle; cool, rub off the skins and crush them coarsely. Peel 80 g sweet potato, cut it into small cubes and steam or boil until just tender.
- 3
Warm 5.5 g ghee; add the cumin seeds, crushed pepper, curry leaves, grated ginger and slit green chilli, then the sweet potato.
- 4
Add the sabudana, the crushed peanuts and salt; stir gently on low heat for 6–8 minutes until the pearls turn clear. Finish with lemon juice and coriander leaves.