How to make Sabudana Khichdi

 How to make Sabudana Khichdi

What is sabudana? Sabudana is called Tapioca Sago in English. Sago is a produced, prepared from the milk of Tapioca Root . Sabudana khichdi Is usually made during fasting days like Navratri or mahashivratri or Ekadashi. But if you like it ,you can make it any day, need not to wait for navaratri.Some tips are there  How to make Sabudana Khichdi

Soaking sabudana: My experience says that Soak the sabudana overnight,not 4-6 hours, and use same quantity of water and sabudana.

Rinsing sabudana: Rinse sabudana well to get rid of the extra starch, before you soak the sabudana.

Draining sabudana: drain using a colander just to make sure that there is no water in it.

Cooking: After adding sabudana cook only for 2-3 minutes until most of the pearls becomes translucent otherwise it turn to lumps.

sabudana khichdi

Course : Main Course
Cuisine:  Indian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
·         sabudana, /tapioca pearls 1 cup
·          water 1 cup
·         oil    1 tablespoon
·       cumin seeds   1/2 teaspoon
·          tomato small diced one
          potato, diced small·         1 medium size
·         Cauliflower  3-4 florets
·        roasted peanuts and green peas 1/4th cup
·       green chili, chopped.   1-2
·         chopped ginger 1 tablespoon
·         6-7 curry leaves
·         salt to taste
·         juice of 1/2 lemon
·       parsley/coriander

How to make Sabudana Khichdi

 

  1. Rinse sabudana under water to get rid of extra starch.
  2. 1 cup water for 1 cup of sabudana.
  3. After 12 hours drain the sabudana using a colander and keep aside.
  4. Heat oil in a pan and add the cumin seeds and curry leaves.
  5. After 2-3 minutes add diced potatoes ,cauliflower and green peas ,then cook for 3-4 minutes .
  6. Then add the pea nuts, tomatoes and cook for 1 more minute.
  7. Add sabudana , salt and sugarand mix well for 2-3 minutes until the sabudana pearls become translucent.
  8. Remove pan and add lemon juice and prsley/coriander leaves.
  • Serve hot.

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