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THE SABUDANA KHICHDI IS COMMONLY PREPARED IN INDIA DURING THE FASTING SEASON OF NAVRATRI. IT'S A SIMPLE DISH. IT'S ALSO GLUTEN- FREE.
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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-------------------------
- RINSE SABUDANA UNDER WATER UNTIL WATER TURNS CLEAR. THIS IS IMPORTANT TO GET RID OF ALL THE STARCH.
- TRANSFERTHE RINSED SABUDANA TO A LARGER BOWL AND ADD 1 CUP WATER TO IT. NO MORE.
- 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.
- TO CHECK IF SABUDANA IS READY TO CHECK, PRESS A PERL BETWEEN YOUR THUMB AND INDEX FINGER. IT SHOULD SMASH EARLY. SET IT ASIDE.
- HEAT OIL IN A PAN ON MEDIUM HEAT. ONCE THE OIL IS HOT, ADD THE CUMIN SEEDS AND LET THEM SIZZED FOR FEW SECONDS.
- 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.
- ADD THE ROW PEANUTS AND FOR ANOTHER 2-3 MINUTES.
- THEN ADD THE GREEN,CURRY LEAVES AND COOK FOR 1 MORE MINUTE.
- ADD THE DRAINED SABUDANA TO THE PAN ALONG WITH SALT AND SUGER. MIX UNTIL WELL COMBINED.
- COOK FOR FEW MINUTES UNTIL MOST OF THE SABUDANA PEARLS BECOME TRASLUCENT,STIRRING ONCE A LONG TIME ELSE IT WILL BECOME STICKY.
- REMOVE PAN FROM HEAT. ADD LEMON JUICE AND CILANTRO AND TOSS TO COMBINE.
- SERVE SABUDANA KHICHDI HOT WITH CHILLED YOGURT.
RECIPE NOTES---------------------------
- YOU MAY ADD GINGER TOTHE KHICHDI, TASTES GOOD.
- YOU MAY ALSO ADD TURMERIC OR OTHER NSPICES IF NOT MAKING THIS KHICHDI FOR FASTING.
- RELACE THE SALT WITH SENDHA NAMAK IF YOU ARE MAKING THIS SABUDANA KHICHDI FOR NAVRATRI FAST.
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