Sabudana khichdi with curry leaves masala Recipe

Cooking Directions

• STEP 1.Wash the sabudana pearls thoroughly and soak them in water for 4-5 hours or overnight.
• STEP 2.Drain the soaked sabudana and let it sit for 30 minutes to remove excess moisture.
• STEP 3.Heat oil in a pan and add cumin seeds, curry leaves, and chopped green chilies. Saute for a minute.
• STEP 4.Add boiled and diced potatoes, roasted peanuts, and salt. Mix well.
• STEP 5.Add the soaked sabudana and cook on low heat for 5-7 minutes, stirring occasionally.
• STEP 6.Sprinkle lemon juice and garnish with chopped coriander leaves.
• STEP 7.Serve hot with yogurt or chutney.
• STEP 8.For the curry leaves masala, heat oil in a separate pan and add curry leaves, grated coconut, roasted chana dal, and red chilies. Saute until fragrant.
• STEP 9.Allow the mixture to cool and grind it into a fine paste.
• STEP 10.Add this masala to the sabudana khichdi for an extra burst of flavor.

Cooking Tips

• Make sure to soak the sabudana pearls for the recommended time to ensure they become soft and easy to cook.
• Draining the soaked sabudana and letting it sit helps in removing excess moisture and prevents the khichdi from becoming sticky.
• Adjust the spice level according to your preference by adding or reducing the amount of green chilies.
• Serve the sabudana khichdi immediately after cooking to enjoy its best texture and taste.
• You can also add roasted cashews or raisins for added crunch and sweetness.

Storage and Serving

• Sabudana khichdi is best served fresh and hot.
• 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.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for a refreshing flavor.