Sabudana Khichdi recipe step by step pictures
Sabudana Khichdi recipe step by step pictures
Today on the last day of Navratri I am going to share my recipe for a perfect Sabudana Khichdi. It is very popular in Gujarat and Maharashtra as vrat (fasting) food. A little bit of planning can give you perfectly cooked sabudana khichdi every time. It is a preparation with boiled potatoes and crushed roasted peanuts flavoured with hint of spices and green chilli.
View recipe by Sreekala A. Nair
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Recipe Ingredients and Instructions :
Sabudana Khichdi recipe step by step pictures
It is very popular in Gujarat and Maharashtra as vrat (fasting) food. A little bit of planning can give you perfectly cooked sabudana khichdi every time. It is a preparation with boiled potatoes and crushed roasted peanuts flavoured with hint of spices and green chilli.
Facebook Post: Indian Food Recipes
Recipe type: Indian
Cuisine: Indian
Ingredients
- 1 Cup Sabudana (Sago)
- 2 medium Potatoes, boiled peeled and diced
- ½ Cup raw Peanuts
- 6-7 Curry leaves
- 1 tsp Cumin seeds
- 2 tsps Sugar
- 1 Green Chilli, slit
- ¼ tsp Turmeric Powder
- ¼ tsp Cumin Powder
- 2 tbsps Sunflower Oil
- Rock Salt (Sendha Namak) to Taste
- ½ or more tbsps Lemon Juice
- Handful of Coriander leaves, chopped
Instructions
- Wash, drain and soak the sadudana in ½ cup of water for a minimum of 6 hours or overnight.
- Fluff the sabudana and smash one between your fingers. If it smashes well and is swollen well, its ready to use.
- Heat up a small pan and roast the peanuts on medium flame. Cool down and crush once on Pulse mode in a blender jar.
- Place a non stick saute pan on medium flame and add oil.
- When the oil is hot, add cumin seeds. Let it fry well.
- Add curry leaves and split green chilli. Saute for 30 seconds.
- Add the diced potatoes and a little salt. Mix well.
- Add turmeric and cumin powder. Mix everything well.
- Add the soaked sabudana and mix well. Add some sugar and add salt according to your taste.
- Cover and cook on low flame for 2 minutes.
- Add crushed peanuts and coriander leaves. Mix well and cover and cook for another 2-3 minutes.
- The sabudana is ready when all the pearls are a bit translucent.
- Turn off the flame and add lemon juice. Mix well and serve hot with some raita.
Notes
1. Be careful while soaking sabudana. Do not add excess water.
2. If the sabudana is not swollen well, it wont smash properly. Sprinkle some water and keep it for 1-2 hours. Then use it.
3. Turn off the flame and then add lemon juice or else it can turn bitter.
4. Do not overcook the sabudana, it will turn chewy and sticky.
2. If the sabudana is not swollen well, it wont smash properly. Sprinkle some water and keep it for 1-2 hours. Then use it.
3. Turn off the flame and then add lemon juice or else it can turn bitter.
4. Do not overcook the sabudana, it will turn chewy and sticky.
Sabudana Khichdi recipe step by step pictures
