Navratri Navratri Special - Maharashtrian Style Sabudana khichadi

Name: Navratri Navratri Special - Maharashtrian Style Sabudana khichadi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup sabudana / tapioca / sago; 2 tbsp ghee / clarified butter; 1 tsp jeera / cumin; 3 green chilli, slit; 1/2 boiled potato / aloo, chopped; 3 tbsp peanuts, roasted & crushed; 1 tsp sugar; 1/2 tsp salt; 2 tbsp coriander leaves, finely chopped; 1/2 lemon

@thebellyrulesmind @thebellyrulesmind0

Dubai (UAE)

#navratri “A light dish made with sago or sabudana, spiced lightly. It is mostly eaten during the festival of Navaratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dish from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan”

@thebellyrulesmind @thebellyrulesmind0

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Ingredients

30 mins

4 servings

1 cupsabudana / tapioca / sago
2 tbspghee / clarified butter
1 tspjeera / cumin
3green chilli, slit
1/2boiled potato / aloo, chopped
3 tbsppeanuts, roasted & crushed
1 tspsugar
1/2 tspsalt
2 tbspcoriander leaves, finely chopped
1/2lemon

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Steps

30 mins

1

Firstly, in a large bowl soak 1 cup sabudana in enough water for 3 hours or till it gets mashed up easily. depending on quality of sabudana increase or decrease the soaking time.
drain off the sabudana well in a strainer and rest for 30 minutes.
prepare the tempering by heating 2 tbsp ghee in a kadai.
2

Further add in 1 tsp jeera and saute till they turn aromatic.
additionally, add 3 slit green chilli, and ½ boiled and chopped potato.
saute for 2 minutes.
now add in drained sabudana along with 3 tbsp roasted & crushed peanuts, 1 tsp sugar and ½ tsp salt.
3

Combine well making sure not to mash the sabudana.
cover and simmer for 3 minutes or until sabudana gets cooked well.
sabudana has cooked completely indicated by the pearls turning translucent.
furthermore add in 2 tbsp coriander leaves and half lemon juice. mix well.
finally, serve sabudana khichdi for breakfast or as a snack.