Sabudana Khichdi Recipe

Cooking Directions

• STEP 1.Wash the sabudana (tapioca 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. Once they splutter, add chopped green chilies and curry leaves.
• STEP 4.Add diced potatoes and cook until they turn golden brown.
• STEP 5.Add soaked sabudana, roasted peanuts, salt, and sugar. Mix well and cook for 5-7 minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot.
• STEP 7.For cooking tips, make sure to soak the sabudana properly to achieve the right texture. Also, be careful while adding salt as the soaked sabudana already contains some salt.
• STEP 8.Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2 days.
• STEP 9.Serve Sabudana Khichdi hot as a breakfast or snack option during fasting periods.

Cooking Tips

• Soak the sabudana for at least 4-5 hours or overnight to ensure they become soft and plump.
• While cooking the potatoes, make sure they are diced into small pieces for even cooking.
• To enhance the flavor, you can add a squeeze of lemon juice before serving.
• If you prefer a spicier version, you can add red chili powder or chopped green chilies according to your taste.

Storage and Serving

• Store the Sabudana Khichdi in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a pan or microwave before serving.
• Serve hot with a side of yogurt or mint chutney for a delicious meal.