Sabudana Khichadi recipe,

on

THE SABUDANA KHICHDI IS COMMONLY PREPARED IN INDIA DURING THE FASTING SEASON OF NAVRATRI. IT'S A SIMPLE DISH. IT'S ALSO GLUTEN- FREE.

-------------------------------------------------------------------------------------------------------------------------

SABUDANA KHICHDI
PREP TIME - 5
MINUTES
COOK TIME: 10 MINUTE
TOTAL TIME: 15 MINUTES
SERVING: 2
CALORIES: 381 kcal

AUTHOR: UGESHWAR RAO

INGREDIENTS----------------------

  • 1 CUP SABUDANA, 180 GRAMS SAGO/TAPIOCA PEARLS
  • 1 CUP WATER, 8 OZ
  • 1 TABLESPOON OIL, USE OIL OF CHOICE, I USE MUSTARD OIL
  • 1/2 TEASPOON CUMIN SEED
  • 1 MEDIUM POTATO, 200 GRAMS, DICED SMALL, AROUND 1 CUP DICED POTATOES
  • 2 TABLESPOONS RAW PEANUTS
  • 1/2 GREEN CHILI, CHOPPED, ADJUST TO TASTE
  • 6-7 CURRY LEAVES
  • 12 TEASPOON SALT, OR TO TASTE, USE SENDHA NAMAK IF MAKING THIS FOR FAST
  • 1/2 TEASPOON SUGER,OPTIONAL
  • JUICE OF 1/2 LAMON
  • 1 TABLESPOON CILANTRO,CHOPPED

INSTRUCTIONS-------------------------

  1. RINSE SABUDANA UNDER WATER UNTIL WATER TURNS CLEAR. THIS IS IMPORTANT TO GET RID OF ALL THE STARCH.
  2. TRANSFERTHE RINSED SABUDANA TO A LARGER BOWL AND ADD 1 CUP WATER TO IT. NO MORE.
  3. IN THE MORNING THE SABUDANA WOULD HAVE SOAKED UP ALL THE WATER. BUT YOU STILL DRAIN IT USING A COLANDER JUST TO GET RID OD ANY EXCESS WATER.
  4. TO CHECK IF SABUDANA IS READY TO CHECK, PRESS A PERL BETWEEN YOUR THUMB AND INDEX FINGER. IT SHOULD SMASH EARLY. SET IT ASIDE.
  5. HEAT OIL IN A PAN ON MEDIUM HEAT. ONCE THE OIL IS HOT, ADD THE CUMIN SEEDS AND LET THEM SIZZED FOR FEW SECONDS.
  6. THEN ADD THE DICED THE POTATOES AND COOK FOR 3-4 MINUTES STIRRING OFTEN UNTIL POTATOES ARE ALMOST COOKED. IT'S IMPORTENT TO DICE THE POTATOES SMALL HERE SO THAT COOK QUICKLY.
  7. ADD THE ROW PEANUTS AND FOR ANOTHER 2-3 MINUTES.
  8. THEN ADD THE GREEN,CURRY LEAVES AND COOK FOR 1 MORE MINUTE.
  9. ADD THE DRAINED SABUDANA TO THE PAN ALONG WITH SALT AND SUGER. MIX UNTIL WELL COMBINED.
  10. COOK FOR FEW MINUTES UNTIL MOST OF THE SABUDANA PEARLS BECOME TRASLUCENT,STIRRING ONCE A LONG TIME ELSE IT WILL BECOME STICKY.
  11. REMOVE PAN FROM HEAT. ADD LEMON JUICE AND CILANTRO AND TOSS TO COMBINE.
  12. SERVE SABUDANA KHICHDI HOT WITH CHILLED YOGURT.

RECIPE NOTES---------------------------

  1. YOU MAY ADD GINGER TOTHE KHICHDI, TASTES GOOD.
  2. YOU MAY ALSO ADD TURMERIC OR OTHER NSPICES IF NOT MAKING THIS KHICHDI FOR FASTING.
  3. RELACE THE SALT WITH SENDHA NAMAK IF YOU ARE MAKING THIS SABUDANA KHICHDI FOR NAVRATRI FAST.

Comments

Post a comment