Sabudana Khichdi -Tapioca pearls Pilaf

AuthorShweta KumariDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 450 g Sabudana before soking
 460 ml Water
 2 tbsp Ghee or oil
 1 tsp Cumin seeds
 7 Curry leaves
 2 Green chili finely chopped
 2 Medium size potato peeled and cubed
 100 g Roasted peanuts roughly crushed
 Salt to taste (sendha namak for upvaas)
 ½ tsp Black pepper
 1 tbsp Lemon juice or to taste
 Coriander leaves chopped
 Few rosted Peanuts for garnish
 1 Medium onion finely chopped (optional) (If you are cooking it for fast(religious diet), please skip onions)
 ¼ tsp Turmeric powder

1

Place sabudana in a colander. Wash sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

2

In a big wide bowl soak sabudana by adding just enough water, just 1/4 inch more then sabudana level

3

Sabudana soak for 2-3 hours, preferably overnight

4

Sabudana will fluff up after soaking

5

Drain off excess water before cooking

6

Add ghee or oil to a havy bottom non stick pan

7

Add in the cubed potatoes and pinch of salt cook on a medium flame until tender and golden brown, flipping it time to time

8

Keep aside

9

Heat a pan with ghee add cumin seeds, chopped green chili, curry leaves and cook for a minute

10

Add onion and saute till light brown. (If you are cooking it for fast(religious diet), please skip onions)

11

Add crushed roasted peanuts, salt,turmeric powder cook for a minutes

12

Now add sabudana to the pan

13

Mix everything well and cook until the sabudana are a bit translucent and well coated

14

Keep stirring time to time

15

Taste test and adjust seasoning if needed

16

Add fry potato and black pepper powder mix well

17

Add lemon juice mix well and add coriander leaves and more peanuts

18

Now sabudana khichdi is ready

19

Serve with curd

Ingredients

 450 g Sabudana before soking
 460 ml Water
 2 tbsp Ghee or oil
 1 tsp Cumin seeds
 7 Curry leaves
 2 Green chili finely chopped
 2 Medium size potato peeled and cubed
 100 g Roasted peanuts roughly crushed
 Salt to taste (sendha namak for upvaas)
 ½ tsp Black pepper
 1 tbsp Lemon juice or to taste
 Coriander leaves chopped
 Few rosted Peanuts for garnish
 1 Medium onion finely chopped (optional) (If you are cooking it for fast(religious diet), please skip onions)
 ¼ tsp Turmeric powder

Directions

1

Place sabudana in a colander. Wash sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

2

In a big wide bowl soak sabudana by adding just enough water, just 1/4 inch more then sabudana level

3

Sabudana soak for 2-3 hours, preferably overnight

4

Sabudana will fluff up after soaking

5

Drain off excess water before cooking

6

Add ghee or oil to a havy bottom non stick pan

7

Add in the cubed potatoes and pinch of salt cook on a medium flame until tender and golden brown, flipping it time to time

8

Keep aside

9

Heat a pan with ghee add cumin seeds, chopped green chili, curry leaves and cook for a minute

10

Add onion and saute till light brown. (If you are cooking it for fast(religious diet), please skip onions)

11

Add crushed roasted peanuts, salt,turmeric powder cook for a minutes

12

Now add sabudana to the pan

13

Mix everything well and cook until the sabudana are a bit translucent and well coated

14

Keep stirring time to time

15

Taste test and adjust seasoning if needed

16

Add fry potato and black pepper powder mix well

17

Add lemon juice mix well and add coriander leaves and more peanuts

18

Now sabudana khichdi is ready

19

Serve with curd

Sabudana Khichdi -Tapioca pearls Pilaf

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