Sabudana khichadi-spicy and tangy-with tomato Recipe

Cooking Directions

• STEP 1.Soak the sabudana (tapioca pearls) in water for a few hours until they become soft and translucent.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they start to splutter, add chopped tomatoes and green chilies.
• STEP 3.Cook the tomatoes until they become soft and mushy. Then add soaked sabudana, salt, and turmeric powder.
• STEP 4.Mix everything well and cook for a few minutes until the sabudana becomes transparent and soft.
• STEP 5.Garnish with chopped coriander leaves and serve hot with yogurt or chutney.

Cooking Tips

• Make sure to soak the sabudana for at least 4-5 hours to ensure they become soft and translucent.
• You can adjust the spiciness of the dish by adding more or fewer green chilies.
• Adding a squeeze of lemon juice at the end will give the khichadi a tangy flavor.

Storage and Serving

• Sabudana Khichadi is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichadi in a pan or microwave before serving.