Sabudana Khichdi

Name: Sabudana Khichdi
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup sago pearls {sabudana}; 1 tsp vegetable oil; 2 green chillies; 1/2 tsp cumin seeds; 1/2 inch grated ginger; 10-12 curry leaves; 1 boiled potato; Salt to taste {Use sendha namak for falahari recipe}

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

It's simple and it's oh-so-delicious, sabudana Khichdi is a staple at my place whenever there is a fast. And today on Mahashivratri, this is what we made for breakfast 😋

There are multiple ways you can make it. Some people like to put crushed peanuts, some put a little kuttu aata, some like it with pomegranate. That's the best thing about this dish, it's very versatile and can be moulded according to one's palate 😍

Do try out this recipe and if you do, then don't forget to share a Cooksnap 😉

It's simple and it's oh-so-delicious, sabudana Khichdi is a staple at my place whenever there is a fast. And today on Mahashivratri, this is what we made for breakfast 😋

Do try out this recipe and if you do, then don't forget to share a Cooksnap 😉

Karan Tripathi (Food Fanatic) @karanfoodfanatic

New Delhi

It's simple and it's oh-so-delicious, sabudana Khichdi is a staple at my place whenever there is a fast. And today on Mahashivratri, this is what we made for breakfast 😋

Do try out this recipe and if you do, then don't forget to share a Cooksnap 😉

It's simple and it's oh-so-delicious, sabudana Khichdi is a staple at my place whenever there is a fast. And today on Mahashivratri, this is what we made for breakfast 😋

Do try out this recipe and if you do, then don't forget to share a Cooksnap 😉

Saved

Ingredients

30 mins

2 servings

1 cupsago pearls {sabudana}
1 tspvegetable oil
2green chillies
1/2 tspcumin seeds
1/2 inchgrated ginger
10-12curry leaves
1boiled potato
Salt to taste {Use sendha namak for falahari recipe}

Saved

Steps

30 mins

1

Soak sabudana pearls in water and drain when puffed.
2

In a kadhai, heat some vegetable oil and add cumin seeds, chopped green chilli and grated ginger.
3

Put curry leaves and let them crackle.
4

Put chopped boiled potato and senda namak in the tempering and cook for a couple of minutes.
5

Add your soaked sabudana pearls to the potato mixture.
6

Mix and cook on low heat for 10 mins, stirring continuously to avoid it getting stuck to the base.
7

Garnish with fried peanuts and chopped coriander. Serve.