Ingredients (for 2-3 servings)
2 cups sabudana
1 chopped boiled potato (even raw cut into very small pieces can be used)
8-10 Peanuts (optional)
1 green chilli chopped
1 tsp grated ginger
Few Curry leaves
1/4 tsp Hing or aesofateodia
2 tsp sabut zeera
1 tsp mustard seeds
Salt and red chilli powder to taste
A pinch of pepper (Optional)
1 tbsp sugar
1 tsp dhaniya powder
1/2 tsp garam masala
Oil and water for cooking
The trick of making good sabudana khichdi likes in soaking it. Either it should be soaked overnight or at least for 5-6 hours. Take sabudana in a seive (channi) and wash it well with water. Keep this sabudana in seive for about 2 hours and again after 2 hours wash it well with water and then keep it. This way it will be niether too mushy nor raw.
Method of making khichdi
1. In a kadahai heat about 1 tbsp oil. When hot add Hing, zeera, mustard seeds, grated ginger and saute a bit. Then add curry leaves.
2. Now add chopped potatoes, green chillies and peanuts and saute them for a minute till potatoes attain a little golden color.
3. Now add sabudana and mix everything well. Add salt, chilli powder, pepper powder, dhaniya powder, garam masala and stir well. Also add sugar and stir.
4. Sprinkle very little water once or twice on this khichdi and on simmer stir it well.
The khichdi is ready. You can garnish with fresh corriander and serve with curd.
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