Sabudane ki khichdi

image

image

A Vrat Staple for many and hubby’s absolute favorite, fasting or not! This is my mom-in law’s recipe who makes the best sabudana khichdi ever!!
Method:
Soak sabudana over night in water so that the water is just about 1/2inch higher than the sabudana’s level. Next day carefully drain off any excess water that might remain. Now Microwave the sabudana for 2 minutes. This step is optional but can be helpful if your soaked sabudana is slightly soggy. Lightly roast peanuts and grind coarsely. Toss microwaved sabudana with the ground peanuts, salt, red chili pwdr and 1/2 tsp sugar (optional). Now heat oil, add Rai/Jeera and curry leaves followed by diced potatoes and green chillies. Cook till the potatoes arecooked through and turn golden crisp. Now add sabudana, and toss gently cooking on medium heat till the sabudana turns translucent and khila khila!
Source: Mom-in-law

image

image

image

Add a squeeze of lime and some freshly chopped dhania….and enjoy!

3 Comments

  1. Tried this khichdi. Came out super!!!

  2. Good recipe… My 2 cents…To keep peanuts crunchy I fry them separately and mixed after lhichdi is ready. Rai with kadi pata is also fried separately and put on top of ready khichdi and mixed.

Leave a Reply