Sabudana Khichdi Recipe

 Sabudana Khichdi Recipe 

It is known for its fast energy boost, and hence it is typically served as a meal replacement during fasts. It is simple and easy to prepare, but it needs some practice to make it nonstick.

 Ingredients

 1 cup sabudana

¾ cup water

½ cup peanuts

1 tsp sugar

¾ tsp sindhala namak (if prepared during fast)

2 tbsp ghee

1 tsp cumin

few curry leaves

1 inch ginger, finely chopped (optional if using during fast)

2 chilli, finely chopped

1 potato, boiled & cubed

½ lemon

2 Chopped green chilli

2 tbsp coriander, finely chopped


Instructions

  • Soak sabudana in water after rinsing it properly. Make sure to rub the sabudana to remove excess starch.
  • Dip the sago completely, and rest for 6 hours. soaking time varies on the quality of sabudana. Once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.
  • If sabudana can be mashed easily when pressed between fingers, it is ready to use. If it is still hard, then sprinkle some water and soak for 30 more minutes.
  • Take a heavy-bottomed pan to roast ½ cup peanut. Roast on low flame until the peanuts turn crunchy. Cool completely, and transfer to the mixer jar to a coarse peanut powder.
  • add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present. Add 1 tsp sugar and ¾ tsp salt. Mix well combining everything well. keep aside.
  • Now in a large kadai heat 2 tbsp ghee. splutter 1 tsp cumin and few curry leaves. Add 1 inch ginger, 2 chilli and 1 potato. Fry until the potato turn slightly golden brown. Add sabudana peanut mixture and mix gently. Be very gentle while mixng else there are chances for sabudana to be mashed out. Cook until the sago pearls turn translucent. Turn off the flame and add ½ lemon and 2 tbsp coriander. mix well.

Enjoy sabudana khichdi.

 

Comments

Post a Comment

Popular posts from this blog

Sindhi Sorghum Roti

Jowar jo dodo This is a Sindhi-style roti made from jowar flour. It is easy to make and can be served as a breakfast with pickle and curd also.  Ingredients 1 cup Jowar Flour (Sorghum) 1 Onion, finely chopped 1/2 cup Methi Leaves (Fenugreek Leaves), finely chopped 1/3 cup Coriander (Dhania) Leaves, finely chopped Salt, to taste 1teaspoon green garlic, finely chopped 1 Green Chilli, finely chopped 1 tablespoon Oil Ghee, to cook the dodas hot water to knead the dough method: First we will knead the dough. In a mixing bowl, combine finely chopped onion, methi leaves, coriander leaves, green garlic, salt, green chilli, and mix well. To this, add the jowar flour and cooking oil and mix until well combined.  Use just enough warm water to make a stiff dough. Add a few drops of oil and smoothen out the dough. Cover and set aside.  Heat a ta...
Read more

vegetable pulav

This is my daughter's favorite pulav. She gives instructions to keep it white only. This is simple and tasty.  Ingredients: Basmati rice(brown rice can also be used, soak for 2-3 hours) 1/2 cup soaked for half an hour ginger small piece grated garlic1-2 clove-grated onion 1 small sized-finely chopped green chili-1 finely chopped coriander  to garnish salt as per taste butter 1 tablespoon Finely chopped vegetables of choice (green peas, corn, carrot, french beans, cauliflower, broccoli)-1/2-3/4th  cup Method: Soak rice and drain excess water. Cook without a pressure cooker and make sure they don't become sticky. Allow to cool. Keep it aside. Now take butter in a pan. Add finely chopped garlic and ginger and saute for 1 minute. Add finely chopped onion and green chili. Add boiled vegetables of your choice(generally I add green peas, corn, carrot, french beans, cauliflower, broccoli) and sautee them for 2-3 minutes. Now add salt and rice. Mix gently. Cover for about 5 minute...
Read more

Rainbow salad

Rainbow salad As its name it has various fruits, veggies, dry fruits, seeds. Whatever available and as per taste which suits you, one can adjust the taste. veggies: chopped juicy tomatoes carrot-desi red chopped american corn-boiled and drained beetroot-boiled and chopped (optional) fruits:  grapes- cut into 2 pineapple-finely chopped and boiled in sugar water apple-cut into small pices and lemon juice drizzled to avoid it turning black guava- cut into small pieces stawberry-cut into 4 pieces dry fruits: almond-cut into small pices cranberry-cut into 2 walnut cut into smll pieces seeds: sunflower seeds roasted pumpkin seeds roasted peanut roasted/boiled  dressing: lemon juice honey pepper-crushed salt chat masala mint leaves -finely chopped corainder-finely chopped green chilli-finely chopped Method: Mix fruits, vegetabkes (excpet beetroout) in a big bowl. Pour dressing and mix well. Keep it in a refrigerator. Before serving add  dry fruits and seeds. garnish with coriand...
Read more