Sabudana Khichdi Recipe 1


Sankasht Chathurthi always reminds me of this dish. Invariably, the day long fast is tolerable because of this delicious snack ūüôā Tastes even better the next day!

Recipe (Veg):  Sabudana Khichdi

Preparation time:
Soak – 3 hours, Overnight – 8 hours
Cooking time: 15 minutes

Sabudana Khichdi

Sabudana Khichdi

Ingredients:

Tapioca (Sabudana) – 2 cups
Groundnuts – 1-2 tablespoons (roasted & ground to a fine powder)
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Curry leaves (Kari patta) – 6-8
Green chillies (Hirwi Mirchi) – 2
Grated Coconut – 1 tablespoon

Method:

  1. Wash the sabudana well. Soak in water (just enough to cover the sabudana). Keep aside for 3 hours.
  2. Drain out the excess water and transfer the sabudana into a plate. Spread it around the plate and cover this. Leave it overnight.
  3. In the morning, mix the powdered groundnuts with the sabudana. Keep aside for 15 minutes.
  4. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, cumin seeds, curry leaves & green chillies in it. Mix well taking care that it does not burn.
  5. Add salt into this mixture. Mix well.
  6. Add the pre-mixed sabudana-groundnut, mix well and allow to cook for sometime. Keep mixing after few minutes so that it does not burn.
  7. Once it is ready to serve, garnish with grated coconut. Alternately, you could add a few sprigs of Coriander leaves (Kothimbir).

Serve with bowl of curd.

Note: Fried Potatoes (cut into thin, long pieces)  can also be added for extra flavor.

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One thought on “Sabudana Khichdi Recipe

  • Aarti Manjeshwar

    I also add a little curd to the sabudana and groundnut mixture. It gets a little moist. And have tried preparing it in the microwave which is really fast. Only you have to keep stirring it after every 30 seconds so that it does not overcook.