Sabudana Khichdi

Sabudana Khichdi

2018-10-08 20:03:09

Sabudana Khichdi is a perfect food for those on a fast but generally wiped off by others in a family who are not on a fast also. Super easy and delicious to make. Enjoy this tempting khichdi whether you are fasting or not. Give it a go!

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Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Ingredients

1. Sabudana (sago) - 1 cup, washed and soaked in 1/4 cup water for 6-8 hrs or overnight)
2. Ghee - 1/5 Tbsp
3. Cumin seeds - 1 tsp
4. Green chilies - 2, chopped
5. Potatoes - 1, medium, boiled and cubes
6. Peanuts - 1/2 cup, crushed coarsely
7. Sendha Salt - 1 Tsp
8. Coriander leaves - 2 tbsp, chopped
9. Lemon juice - 1 tbsp
10. Pomegranate seeds for garnish (optional)

Instructions

1. Wash the sabudana for 3-4 times thoroughly under running water and soak it in water just enough to cover the sabudana. Don’t add too much of water (as shown in the video).
2. In the morning, you will see the sabudana dry and each sabudana grain separate. Stir it gently with spoon.
3. Add crushed peanuts and mix it gently with sabudana.
4. Heat ghee in a pan, add cumin seeds, let it crackle. Add green chilies, boiled potatoes. Sauté for couple of minutes or until potatoes are slightly crisp.
5. Add sabudana and peanut mixture and sendha salt. Mix it gently and cover with a lid for 3 minutes or until sabudana is cooked and translucent.
6. Squeeze lemon juice and add coriander leaves. Mix it gently. Switch off the flame.
7. Take it out in a serving bowl and garnish with coriander leaves and pomegranate pearls.
8. Serve hot with tea/coffee or yogurt or as it is! It tastes delicious.

Notes

1. Don’t soak the sabudana in too much of water, just enough to cover the sabudana.
2. You will notice that sabudana turns translucent when it’s cooked and it’s time to switch off the flame.

Hungry soul by Abha https://hungrysoulbyabha.com/

How to make Sabudana Khichdi step by step photo:

1. Wash the sabudana for 3-4 times thoroughly under running water and soak it in water just enough to cover the sabudana. Don’t add too much of water (as shown in the video).

2. In the morning, you will see the sabudana dry and each sabudana grain separate. Stir it gently with spoon.

3. Add crushed peanuts and mix it gently with sabudana.

4. Heat ghee in a pan, add cumin seeds, let it crackle. Add green chilies, boiled potatoes. Sauté for couple of minutes or until potatoes are slightly crisp.

5. Add sabudana and peanut mixture and sendha salt. Mix it gently and cover with a lid for 3 minutes or until sabudana is cooked and translucent.

6. Squeeze lemon juice and add coriander leaves. Mix it gently. Switch off the flame.

7. Take it out in a serving bowl and garnish with coriander leaves and pomegranate pearls.
Serve hot with tea/coffee or yogurt or as it is! It tastes delicious.