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| Sabudana Khichdi Recipe |
Sabudana Khichdi Recipe
A delicious dish of tapioca pearls cooked with potatoes and peanuts. Vegan & Gluten-free recipe.
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Servings: 3 to 4 people
Calories: 539 Kcal
Ingredients
- 1 cup of sabudana.
- 2 small to medium size potatoes.
- 1/2 cup roasted peanuts.
- 8 to 10 curry leaves.
- 1 teaspoon grated ginger.
- 1 green chili - chopped.
- 1 teaspoon cumin.
- 1/4 cup grated fresh coconut.
- 1/2 to 1 teaspoon sugar or as required.
- 1/2 to 1 teaspoon lemon juice or as required.
- 3 tablespoon peanut oil or ghee.
- Rock Salt.
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| Sabudana Khichdi Recipe |
Method Of Preparation
Preparation For Sabudana Khichdi:-
- Soak sabudana overnight or for 3-5 hours.
- After that drain the sabudana very well and keep it aside in a bowl.
- Boil the potatoes and when warm peel and chop them.
- In a pan dry roast, the peanuts and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
- Mix the coarsely powdered peanuts, salt, and sugar with drained sabudana.
Making Of Sabudana Khichdi:-
- Now heat the peanut oil or ghee. Fry the cumin first till they crackle and get browned.
- Now add the curry leaves and green chilies. Fry for half a minute and add grated ginger.
- Stir till the raw smell of ginger goes away. Now add potato and saute for 1 - 2 minutes.
- Add sabudana and keep on stirring the mixture.
- When the sabudana loses its opaqueness and starts becoming translucent they are cooked.
- Don't overcook as they might become lumpy and hard.
- Lastly, add grated coconut. Mix well. Close the fire.
- While serving, garnish sabudana khichdi with some coriander leaves and drizzle some lemon juice.
- Serve it hot.