Sabudana khichdi
Time to cook
10 minutes
Difficulty
Easy
Serves
2
A healthy khichdi dish that is made with tapioca pearls, whole spices, roasted peanuts, potatoes and fresh curry leaves.
Ingredients
Coriander Leaves
0.5 cup
Mustard Seeds
0.5 tsp
Asafoetida
0.25 tsp
Curry Leaves
1 sprig
Fresh Garlic
2 tsp
Dried Red Chili Pepper
2 chilli
Sago
1 cup
Peanuts, Raw
0.25 cup
Pure Cow Ghee
2 tbsp
Cumin Seeds
0.5 tsp
Curry Leaves
1 sprig
Picador Chillies
2 chilli
Boiled Potatoes
1 medium
Kosher Salt
0.5 tsp
Coriander Leaves
0.5 cup
Lemon Juice
1 tbsp
Fresh Ginger
1 tsp
Fresh Coconut
2 tbsp
Step-by-step instructions to cook
Prep
Rinse and soak sago (sabudana) for at least 5 hours or overnight until it softens. Once soft, drain and set aside.
Boil potatoes and chop them.
Dry roast peanuts in a pan until crunchy and aromatic.
Grind the roasted peanuts in a blender.
Cooking
Heat ghee in the same pan, and add cumin seeds (jeera).
When they begin to splutter, add curry leaves and chopped green chillies, and sauté for 1 to 2 minutes.
Add boiled potatoes, sauté for 2 minutes, then sprinkle salt.
Lower the flame completely and add drained sago (sabudana), crushed peanuts, rock salt, sugar, and coconut.
Mix everything well and sauté for about 2 to 3 minutes on a high flame until the sago turns transparent.
Serve it warm
Nutrition information
(per serving)
Carbs
42.0
Proteins
3.1
Fats
9.4
Fiber
2.7
262
kcal
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