Sabudana Khichdi – How to Make Sabudana Khichdi

3
230
views

When you think of what you can eat during a fast the first thing that pops into the mind is definitely Sabudana Khichdi. Soaked sabudana pearls stir-fried with crushed peanuts, boiled potatoes, chillies, cumin seeds and fresh coriander – all ingredients that are 100 percent permitted during a fast. A plate of hot sabudana khichdi eaten with some chilled sweetened yogurt can taste so good that its unfair to limit this delicious preparation to just fasting days.

You can also find more snack and starter recipes like Paneer TikkaChilli ChickenFrench Toast with Cheezy TwistRagda Patties and many more

20170620_080231

Ingredients:

1 cup Sabudana appx 250gm
2 small to medium size boiled potatoes ( cut into small pieces)
½ cup roasted peanuts ( Coarsely griend)
8-10 curry leaves ( optional)
1 green chili finely chopped
1 tsp cumin seeds
½ to 1 tsp lemon juice or as required (optional)
Coriander leaves finely chopped
2 tbsp oil
1/2 tsp Black Pepper Powder
Salt to taste

Preparation Method:

  1. Soak Sabudana overnight or for 3-5 hours. Drain the Sabudana very well and keep aside in a bowl.
  2. Heat oil in a pan. Add cumin seeds, curry leaves & green chilli chopped.
  3. Now add potato pieces fry them until they are slightly brown.
  4. Add the Sabudana. Keep on stirring the mixture, add peanuts, now add salt & black pepper.
  5. Mix well, when the Sabudana looses their opaqueness and starts becoming translucent they are cooked.

    Don’t over cook as they might become lumpy and hard.

  6. Switch off the gas.
  7. Garnish Sabudana Khichdi with coriander leaves and drizzle some lemon juice.
  8. Serve Hot. I love eating Sabudana with Curd.

Note: During fast use Rock Salt instead of Normal Salt.

Advertisements