Monday, July 21, 2014

Sabudana Khichdi

Sabudana Khichdi

Sabudana khichdi, is a traditional fasting dish, very popular in Maharashtra. It can be seen in many maharashtrian mess or restaurants serving maharashtrian food. Very delicious and easy to make.


    Sabudana 1 Cup (tapioca, sago, soaked in water and drained 3-3 hrs.)
    Green chilies 2 Medium, finely chopped
    Potato 1 Large, cut in small cubes
    Peanuts 1⁄4 Cup, (Roasted and coarsely pounded)
   Cumin seeds 1 Teaspoon (jeera)
   Sendha Namak(fasting salt) or Salt  To Taste
   Oil 2 Tablespoon
   Lemon juice 1 Tablespoon
   Finely chopped Coriander To garnish

  • Wash and soak the sabudana for five minutes then drain the water and keep aside at least for 2-3 hours. The sabudana pearl will puff a little and become soft. Add salt ,coarsely pounded roasted peanuts to the drained sabudana and keep aside.
  • Heat the oil in shallow pan or kadhai .
  • Add cumin seeds in the oil and let it splutter.
  • Now add the diced potatoes and chopped green chilies an sauté for 5 minutes or until potatoes are cooked and soft .
  • Then add sabudana .Mix it well and cove the pan with a lid and let it cook for 5-8 minutesin ow flame .The white sabudana pearls will turn translucent. Take of the stove.
  • Add lemon juice and garnish with chopped coriander.
  • Serve hot.

  •     Soak sabudana in water for 5 minutes and then drain all the water and let it stand at least for 3-4 hours,by doing this you will get sabudana pearls seperated and fluffy.
  •  You can add 2 tbspn of yoghurt (curd) instead of lemon juice ,tastes good.
  • You can add roasted peanuts and salt to the soaked sabudana or can add it at the end, after adding sabudana to the potatoes.
  • If you want to prepare at times other than fasting then you can add other ingredients like mustard seeds jeera dhania powder and onion too.

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