Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi | How to make Sabudana Khichdi

Sabudana Khichdi is an Indian dish made of tapioca pearls, potatoes, peanuts, and some spices. This vegan and the gluten-free dish is extremely popular in India during the fasting season of Navratri.

  • 1 cup sabudana
  • 1 cup of water
  • 2 teaspoon ghee
  • 1 teaspoon cumin seeds
  • 1 medium-size boiled potato, diced small
  • 1 cup of raw peanut
  • 1 green chili chopped
  • salt to taste
  • 1 tablespoon sugar
  • 1/4 teaspoon red chilly powder
  • 1/2 lemon juice
  • chopped coriander leaves

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  • Rinse sabudana under water until the water turns clear. This is important to get rid of all the starch.
  • Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more.
  • After two hours sabudana would have soaked up all the water.
  • To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
  • Heat ghee in a pan add peanut and roast on medium flame.
  • Take 1/2 cup roasted peanut and grind it in a mixer and make powder.
  • add these powdered peanut, salt and sugar in the soaked sabudana and mixed it and leave it for half an hour. cover with lid.
  • Heat ghee in a pan and then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It’s important to dice the potatoes small here so that cook quickly and remove it in a bowl.
  • Heat ghee in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
  • Then add the chopped green chilly and cook for 1 more minute.
  • Add the drained sabudana to the pan along with salt and sugar and peanut powder.
  • Add fried potatoes and remaining peanut, red chilly powder, some salt.
  • Mix well until well combined.
  • Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and coriander leaves and toss to combine.
  • Serve sabudana khichdi hot with chilled yogurt.

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