Sabudana
khichadi is one of the most loved dish in our Maharashtrian culture. A
dish specially made during fasts. Mostly everybody knows how to prepare
sabudana khichadi. But today on the occasion of Sankashti Chaturthi I am
sharing my version of this delicious khichadi with you all.
Ingredients: Serves 2
1 1/2 cups Sabudana (Tapioca/Sago)
3 tbsp Sajuk Tup (Ghee)
2 tsp Cumin seeds
2 nos. Green chillies
2 nos. Potatoes thinly sliced
1 cup Roasted peanut powder
1 tsp Sugar (Optional)
Salt to taste
1/2 cup Grated fresh coconut
2 tbsp Coriander leaves
1 tbsp Lemon juice
Method:
Wash sabudana under tap water for atleast 3 to 4 times till the blurdness of water reduces. Soak sabudana in 1 cup of water for 30 minutes. After 30 mins of soaking drain all the water and cover the sabudana and keep aside for 8 hours or overnight
In a kadhai, add ghee and cumin seeds. When cumin seeds turns light brown add green chillies and thinly sliced potatoes. Add little salt. Cover and cook the potatoes till half done.
When potatoes are 70 percent done add soaked sabudana, salt, sugar, roasted peanut powder and mix well.
Cover and let the sabudana cook under the steam for 5 minutes. After 5 mins add grated fresh coconut and coriander leaves and mix well. Now again cover and cook the sabudana khichadi on medium heat until sabudana becomes translucent. This will take about 7 to 8 minutes.Stir in between making sure sabudana doesn't stick to bottom of the kadhai.
Sabudana khichadi is ready. Serve sabudana with lemon wedge or curd. Serve hot.
Note: Instead of using thinly sliced potatoes you may use boiled diced potatoes.
1 1/2 cups Sabudana (Tapioca/Sago)
3 tbsp Sajuk Tup (Ghee)
2 tsp Cumin seeds
2 nos. Green chillies
2 nos. Potatoes thinly sliced
1 cup Roasted peanut powder
1 tsp Sugar (Optional)
Salt to taste
1/2 cup Grated fresh coconut
2 tbsp Coriander leaves
1 tbsp Lemon juice
Method:
Wash sabudana under tap water for atleast 3 to 4 times till the blurdness of water reduces. Soak sabudana in 1 cup of water for 30 minutes. After 30 mins of soaking drain all the water and cover the sabudana and keep aside for 8 hours or overnight
In a kadhai, add ghee and cumin seeds. When cumin seeds turns light brown add green chillies and thinly sliced potatoes. Add little salt. Cover and cook the potatoes till half done.
When potatoes are 70 percent done add soaked sabudana, salt, sugar, roasted peanut powder and mix well.
Cover and let the sabudana cook under the steam for 5 minutes. After 5 mins add grated fresh coconut and coriander leaves and mix well. Now again cover and cook the sabudana khichadi on medium heat until sabudana becomes translucent. This will take about 7 to 8 minutes.Stir in between making sure sabudana doesn't stick to bottom of the kadhai.
Sabudana khichadi is ready. Serve sabudana with lemon wedge or curd. Serve hot.
Note: Instead of using thinly sliced potatoes you may use boiled diced potatoes.
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