Sabudana Khichadi

Name: Sabudana Khichdi
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Sabudana (tapioca pearls); 1 medium (about 120g) Potato; 1 (finely chopped) Green chilli; 8 leaves Curry leaves; 2 tbsp (chopped) Coriander leaves; 1/2 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1/8 tsp Hing (asafoetida); 1/2 tsp Salt; 1 Dried red chilli; 40 g Groundnut seeds (peanuts); 1/2 tsp Jeera (cumin seeds); 1.5 tbsp Oil; 1/2 tsp Red salt (sendha namak)

Heena Jani @hinajani

#CA26
#SabudanaKhichadi
#Falhari
#FastRecipe

Heena Jani @hinajani

#CA26
#SabudanaKhichadi
#Falhari
#FastRecipe

Saved

Ingredients

15 minutes

2 servings

150 gSabudana (tapioca pearls)
1medium (about 120g) Potato
1(finely chopped) Green chilli
8 leavesCurry leaves
2 tbsp(chopped) Coriander leaves
1/2 tspRed chilli powder
1/4 tspTurmeric powder
1/8 tspHing (asafoetida)
1/2 tspSalt
1Dried red chilli
40 gGroundnut seeds (peanuts)
1/2 tspJeera (cumin seeds)
1.5 tbspOil
1/2 tspRed salt (sendha namak)

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Steps

15 minutes

1

Soak sabudana in water for 5-6 hours, then drain well.
2

Boil the potato, peel, and chop into small cubes.
3

Roast groundnut seeds in a pan until golden, then coarsely grind.
4

Heat oil in a pan. Add jeera, hing, curry leaves, dried red chilli, and turmeric powder.
5

Add chopped green chilli and sauté for 30 seconds.
6

Add soaked sabudana and chopped boiled potatoes. Mix gently.
7

Add coarsely ground peanuts, red salt, and red chilli powder. Mix well.
8

Cook on low heat, stirring occasionally, until sabudana turns translucent (about 5-7 minutes).
9

Garnish with coriander leaves. Serve hot with curd and enjoy!