SABUDANA KICHDI

Sabudana khichdi is one of the most popular comfort food in India . It has a chewy texture and is specially made during Navaratri days!!

It has all the elements that will serve you with good health and healthy lifestyle .Starchy ingredients like sabudana are excellent because they keep you satiated and makes you feel for a longer time.

Finally after failing at multiple attempts in soaking process &  cooking with right technique ,today it turned exactly the way I want . Try this super easy yet delicious recipe of Non – sticky Sabudana Khichdi . Grab the recipe now!!

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 3

Ingredients:

● 3 tbsp oil or ghee
● 1 cup sabudana ( topioca pearls)
● 1/2 cup roasted peanuts (without skin)
● 10 curry leaves
● 2 medium sized potatoes (boiled)
● 1 tsp ginger (grated)
● 1 green chilly, slit
● 1 tsp cumin seeds
● 1 tsp sugar/jaggery
● 1 tsp lemon juice
● Salt to taste
● 3 tbsp chopped coriander leaves
● 1 tbsp pomegranate seeds

Method:

◆Wash the sabudana to remove all the excess starch and drain it.

◆Soak the sabudana pearls in 1 cup of water for minimum 5 hours . For best results, soak sabudana pearls overnight. Remember , there should be equal amount of water and sabudana pearls.

◆Drain the sabudana pearls with the help of colander (chalni) and leave it undisturbed for 10 mins , incase there is any leftover water.

◆Coarsely grind the roasted  peanuts and keep it aside. Don’t grind the peanuts very fine.

●In a mixing bowl add sabudana pearls , sugar/jaggery , salt and crushed peanuts . If adding jaggery, then add around 2 – 3 tsp.

◆Heat oil/ghee  in a kadhai .Add cumin seeds, green chillies and curry leaves.Cook for few seconds.

◆Now, add diced potatoes. Once they are slightly cooked , add sabudana and peanut mixture. Cook this on a low flame.

◆Keep in mixing continuously for 4 – 5 mins so that it doesn’t stick to the bottom.

◆Transfer the kadhai on a tawa and cook this on a low flame for 5 mins.

◆Once done , add lime juice ane chopped coriander leaves.

◆Lastly, garnish with mint leaves and pomegranate seeds (anar dana). Serve hot immediately.