Sabudana khichdi recipe
SABUDANA KHICHDI
INGREDIENTS
- Sago / sabudana – 1 cup
- Potato finely diced – 1
- Oil / ghee – 1 tbsp
- Green chilli – 2 or as per taste
- curry leaves few
- Skinless roasted peanut – ½ or 3/4 cup
- Jeera – 1 tsp
- Lemon juice – ½ tbsp
- Sugar – ½ tsp
- Freshly grated coconut for garnish – 1 tbsp [optional]
- Coriander leaves finely chopped for garnish
- Salt as per taste
PREPARATION
- Wash and soak the sago in a flat wide pan for 7 – 8 hrs or overnight with water enough to immerse the sago. [ wide pan is must , dont use deep pan for soaking ]
- If the water quantity is correct then there should be no water after soaking .The sago will absorb the complete water.
- If any water remains then , transfer the sago to a a colander [strainer]
- Grind the peanuts to coarse pwdr.
METHOD
Heat oil in a pan and add jeera, let it crackle .
Add green chilli = curry leaves and fry for few seconds.
Add chopped potatoes + salt and mix well. [ we can use boiled potatoes or chop the potatoes finely so that it does’nt take much time to cook .
Cover and cook till the potates are fried well by stirring occasionally. Sprinkle water if required .
Lower the flame and add the drained sago and mix well.
Stir and Cook till the sago turns translucent.
Add the peanut pwdr + sugar and mix well.
Don’t over cook .
Garnish with grated coconut + coriander leaves.
Serve hot by drizzling few drops of lemon juice with curd.
METHOD – 2
- Chilli pwder – ½ tsp
- Garam masala – ¼ tsp
- Coriander pwdr – ½ tsp
- Turmeric – a pinch [ optional ]
- While grinding the peanut add chilli pwdr + garam masala pwdr + coriander pwdr + sugar + salt
- After soaking press the sago and check , it should be very soft .
- Now add the peanut pwdr .
- Now proceed with the above process.
MORE SABUDANA RECIPES – https://maryzkitchen.com/?s=sabudana
NOTES
- If you soak in more water then it will become sticky. Water level has to be just upto the sago level .
- Don’t use deep pan for soaking, use flat wide pan .
- Ghee adds more flavour
- After soaking and draining each grain should be separated.
- Soaking time depends on the quality and size of sago.
- To reduce soaking time ,soak the sago in warm water .[not hot ]
- While cooking if the sago is dry , then sprinkle few drops of water.
- The fine MINI sago just needs 5 – 10 minutes of soaking time.
- If you have leftover sabudana khichdi ,you can mix in boiled potatoes and make vadas out of it.
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