Sabudana Khichdi

Name: Sabudana Khichdi
Total time: 1500 s
Yield: 3people
Cuisine: Indian
Ingredients: 1 cup sabudana (or tapioca pearls); 2 medium sized potatoes; 1/2 cup roasted peanuts; 8-10 curry leaves - optional; 1 teaspoon grated ginger - optional; 1 green chili - chopped; 1 teaspoon cumin; 1/4 cup grated fresh coconut (optional); 1/2-1 teaspoon sugar or as required; 1/2-1 teaspoon lemon juice or as required (optional); 3 tablespoon peanut oil or ghee; as per taste rock salt (edible and food grade) (sendha namak)

Dinesh karki @cook_28983888

Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi.
Its the easy and quick recipe option for breakfast.

#cookwithchatpatifoodblogger #myfirstrecipe

Dinesh karki @cook_28983888

#cookwithchatpatifoodblogger #myfirstrecipe

Saved

Ingredients

25mins

3people

1 cupsabudana (or tapioca pearls)
2medium sized potatoes
1/2 cuproasted peanuts
8-10curry leaves - optional
1 teaspoongrated ginger - optional
1green chili - chopped
1 teaspooncumin
1/4 cupgrated fresh coconut (optional)
1/2-1 teaspoonsugar or as required
1/2-1 teaspoonlemon juice or as required (optional)
3 tablespoonpeanut oil or ghee
as per tasterock salt (edible and food grade) (sendha namak)

Saved

Steps

25mins

1

Preparation
Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
2

Next day drain the sabudana very well and keep aside in a bowl.
3

Boil the potatoes and when warm peel and chop them.
4

In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
5

Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
6

Making Sabudana Khichdi
Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
7

Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.
8

Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.
9

Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.
10

When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
11

Don't overcook as they might become lumpy and hard.
12

Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
13

While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.
Serve sabudana ki khichdi hot.