Sabudana Khichdi step by step instructions:
Ingredients:
Sabudana (sago): 1 cup
Oil: 1 ½ tbsp.
Asafetida: 1 pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Curry leaves: 5-6
Green chili: 1 (finely chopped)
Peanuts: 3 tbsp
Onion: 1 (finely chopped - optional)
Potato: 1 (finely chopped - optional)
Turmeric powder: ¼ tsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp
Coriander leaves: 2 tbsp (finely chopped)
Salt as per taste
Method:
1. Wash and drain the sabudana pearls well. It is important to get rid of starch from the seeds while washing.
2. Soak them in water for 4-5 hours. Keep the utensil covered.
3. After the soaking time if you find some water then strain the water and let the seeds rest in the sieve.
4. Semi-crush the groundnut and remove the skin.
5. Heat oil in a non-stick pan. Add asafetida and mustard seeds. Let the seeds crackle.
6. Add cumin seeds and fry for a few seconds.
7. Add green chili and curry leaves. Add crushed peanuts and roast for about a minute.
8. Add onions and fry until translucent. Add the potatoes, turmeric powder, and salt.
9. Cook it covered for about 2 minutes or until the potatoes are 80% done.
10. Add the sago seeds and mix well. Cook it covered for 5-7 minutes.
11. Now add sugar and lemon juice. Mix well and cook for other 2-3 minutes or until you find the seeds to be translucent.
12. Garnish with coriander leaves and serve hot with tea or a cup of curd.
13. Delicious sabudana khichdi is ready.
Tips:
1. The main reason behind the seeds being sticky is the presence of water in the seeds. So you should always try to remove excess water from the seeds.
2. The peanuts can be roasted beforehand only and then crushed.
3. I like big pieces of groundnut in the khichdi, you can even finely crush it.
See you soon with a new recipe till then Happy Cooking!!!
Sabudana khichdi is loved by all and requires no specific day to be eaten. Whether it be your fast or not just make this khichdi and relish it with a cup of hot tea.
I will show you below the trick to get a good sabudana khichdi.
Let us start cooking!!!
I will show you below the trick to get a good sabudana khichdi.
Let us start cooking!!!
Ingredients:
Sabudana (sago): 1 cup
Oil: 1 ½ tbsp.
Asafetida: 1 pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Curry leaves: 5-6
Green chili: 1 (finely chopped)
Peanuts: 3 tbsp
Onion: 1 (finely chopped - optional)
Potato: 1 (finely chopped - optional)
Turmeric powder: ¼ tsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp
Coriander leaves: 2 tbsp (finely chopped)
Salt as per taste
Method:
1. Wash and drain the sabudana pearls well. It is important to get rid of starch from the seeds while washing.
2. Soak them in water for 4-5 hours. Keep the utensil covered.
3. After the soaking time if you find some water then strain the water and let the seeds rest in the sieve.
4. Semi-crush the groundnut and remove the skin.
5. Heat oil in a non-stick pan. Add asafetida and mustard seeds. Let the seeds crackle.
6. Add cumin seeds and fry for a few seconds.
7. Add green chili and curry leaves. Add crushed peanuts and roast for about a minute.
8. Add onions and fry until translucent. Add the potatoes, turmeric powder, and salt.
9. Cook it covered for about 2 minutes or until the potatoes are 80% done.
10. Add the sago seeds and mix well. Cook it covered for 5-7 minutes.
11. Now add sugar and lemon juice. Mix well and cook for other 2-3 minutes or until you find the seeds to be translucent.
12. Garnish with coriander leaves and serve hot with tea or a cup of curd.
13. Delicious sabudana khichdi is ready.
Tips:
1. The main reason behind the seeds being sticky is the presence of water in the seeds. So you should always try to remove excess water from the seeds.
2. The peanuts can be roasted beforehand only and then crushed.
3. I like big pieces of groundnut in the khichdi, you can even finely crush it.
See you soon with a new recipe till then Happy Cooking!!!
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