Name: Sabudana Khichdi Recipe
Total time: 500 min
Yield: 2
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Hanky Panky: A Fantastic Cocktail With A Memorable Name 

This Brewery In Gurugram Has The Perfect European Vibes

Types Of Mustard & How To Use Each One Correctly

Nutella Was Born Out Of Scarcity? Know Its History 

Kashmiri Haak Te Thool: Braised Winter Greens With Boiled Eggs

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Sabudana khichdi recipe for navratri vrat or hindu fasting days. Tips are shared to soak sabudana and to make perfect, non-sticky khichdi. 

How to make Sabudana Khichdi Recipe

Kanan

Crawler

Indian

<p>Sabudana khichdi recipe for navratri vrat or hindu fasting days. Tips are shared to soak sabudana and to make perfect, non-sticky khichdi. </p>

Sabudana

Water

Cumin seeds

Green chilies

Curry leaves

Small potatoes

Rock salt

Peanuts

Desiccated coconut

Lemon juice

Take sabudana in a colander and wash under running cold water till water runs clear. You need to make sure to get rid of all the starch.

step 1

Then soak in the water for 3-4 hours or overnight (depending on your sabudana type and quality). The one we get here in the usa needs overnight soaking. (*see the soaking tips below to avoid stickiness).

step 2

After the soaking time, tapioca pearls will swell up almost all the water and there will be hardly any water left. Transfer the soaked sabudana in a colander and let the excess water drain for 10-15 minutes.

step 3

How to check sabudana is soaked properly and ready for cooking? when you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.

step 4

Dry roast the peanuts on medium-low heat with stirring constantly until peanuts get light brown color.

step 5

Let it cool down and then roughly crush them using mortar and pestle or a food processor or blender. Make sure to keep it coarse (not fine powder.).

step 6

Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

step 7

Then add chopped green chilies and curry leaves. Saute for 30 seconds.

step 8

Then add cubed potatoes and sendha namak. Mix well and cook until tender. You can use boiled potatoes as well, if so just fry for 2 minutes only.

step 9

Once potatoes are cooked, add crushed peanuts and coconut. Mix well and cook for 1-2 minutes.

step 10

Then add soaked-drained sabudana. If sabudana are drained properly, they will stay separated. Otherwise, they will stick to each other.

step 11

And cook for a few minutes until sabudana pearls are soft and transparent. Make sure to stir once or twice, so it doesnt stick to the bottom of the pan. If you overcook the sabudana then it will become chewy and will stick to each other and make a big clump.

step 12

Lastly add sugar, lemon (lime) juice and cilantro. Toss well and it is ready to serve.

step 13

Spice Up The Curry