Sabudana Khichdi is a scrumptious snack / fasting dish prepared with soaked sago, cumin seeds, potatoes, green chillies, roasted, peeled and coarsely ground peanuts, scraped coconut, drizzled with lemon juice garnished with fresh Cilantro. Can be consumed as a breakfast….. or any time of the day with Yogurt.
Since I love spicy food I have added the vibrant and spicy red chilli powder too.
Preparation Time: 08 Hours 20 Minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients and Quantity:
Sago (Sabudana)- 1 ½ cups
Peanuts- 1/4 cup
Green chillies- 04 nos.
Potato-0 1 medium
Ghee / Refined oil- 02 tbsp.
Curry leaves 1-2 sprigs
Cumin seeds- 01 tsp.
Red chilli powder- ½ tsp.
Salt- to taste
Lemon juice- 1 tsp + 1 tsp
Fresh coconut scraped-02 tbsp.
Fresh coriander leaves – 1/4th bunch, small
Method
Wash sabudana four to five times under running water and then soak in one-cup water overnight. Sabudana grains should be separate and must be moist.
In the morning or before preparing it, apply red chilli powder and salt to taste to it.
Roast peanuts on a hot griddle / pan, peel off the skin and then grind the roasted peanuts coarsely.
Wash green chillies, remove stem and then chop very finely. Peel and wash the potato and cut into even-sized small cubes. Wash and chop fresh coriander leaves.
Heat ghee in a non-spick pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
Cook till the potatoes are cooked. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
Sprinkle a little water, add salt, if required and lime juice. Mix well. Remove from the flame.
Serve Hot garnished with chopped fresh coriander leaves, drizzled with lemon juice.
Goes best with Yogurt.
What do you think?
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