Delicious Sabudana Khichdi Recipe
Delicious Sabudana Khichdi Recipe
*3/4 cup small Sabudana
*1/2 teaspoon Cumin Seeds
*2 Green Chillies finely chopped
*5-7 Curry Leaves
*1/4 teaspoon Garam Masala Powder
*2 medium Potatoes, boiled, peeled and chopped
*1/3 cup Roasted Peanuts, coarsely crushed
*1/4 teaspoon Turmeric Powder
*2 teaspoons Fresh Lemon Juice
*2 teaspoons Sugar
*Salt
*2 tablespoons Cooking Oil
*2 tablespoons finely chopped Fresh Coriander Leaves
*1/2 cup Water
Directions:
Wash and soak 3/4 cup sabudana in 1/2 cup water for 2 hours.
After 2 hours, you will notice that its size has increased to almost double.
Drain excess water, if any, and transfer it to a plate. Let it stand for 2 hours. If you do not, they may turn sticky while cooking.
Heat oil over medium flame in a heavy based aluminum or non-stick pan (kadai). (Use of non-stick pan is recommended, as it will help prevent sticking while cooking). Add cumin seeds in heated oil. When seeds begin to crackle, add green chilli and curry leaves and sautΓ© for 10 seconds.
Add drained sabudana and mix thoroughly. Cook for 2-3 minutes while stirring continuously.
Add turmeric powder and salt, mix well.
Cook for 7-8 minutes over medium flame until sabudana turns translucent. Stir constantly. (Do not worry if sabudana turns light orange after cooking.)
Add boiled potatoes, coarsely crushed peanuts, lemon juice, sugar and garam masala powder.
Mix well and cook for 3-5 minutes, stirring constantly.
- Turn off the flame. Transfer khichdi to a serving bowl and garnish with coriander leaves.
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