Sabudana Khichdi Recipe

Cooking Directions

• STEP 1.Soak the sabudana (tapioca pearls) in water for 4-5 hours or overnight.
• STEP 2.Drain the water from the soaked sabudana and keep it aside.
• STEP 3.Heat oil in a pan and add cumin seeds, chopped green chilies, and curry leaves.
• STEP 4.Add chopped potatoes and cook until they are soft and golden brown.
• STEP 5.Add roasted peanuts, salt, and turmeric powder to the pan and mix well.
• STEP 6.Add the soaked sabudana to the pan and mix gently to combine all the ingredients.
• STEP 7.Cook for a few minutes until the sabudana becomes translucent and soft.
• STEP 8.Garnish with chopped coriander leaves and serve hot with yogurt or chutney.

Cooking Tips

• Make sure to soak the sabudana for the recommended time to ensure they become soft and translucent.
• You can add roasted peanuts or cashews for extra crunch and flavor.
• Adjust the spice level according to your preference by adding more or less green chilies.
• Serve the Sabudana Khichdi immediately as it tends to become sticky if left for too long.

Storage and Serving

• Sabudana Khichdi is best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a pan or microwave before serving.
• Serve the reheated khichdi with yogurt or chutney for a delicious meal.