Sabudana Khichdi
Learn how to make a delicious Sabudana Khichdi with a refreshing green twist. Follow our foolproof tips for a non-sticky sabudana.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup sabudana (sago pearls)
- 1 Cup water
- 4 tablespoon ghee (clarified butter)
- 1 tablespoon black mustard seeds (rai)
- 6 - 8 curry leaves
- 1/4 Cup peanuts (moongphalli)
- 1/2 Cup potato, finely chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate
- 1 Cup fresh coriander leaves
- 1/4 Cup mint leaves
- 2 green chilli, chopped
- 1 tablespoon ginger, chopped
- 1 tablespoon water
Instructions
- 1
Soak sabudana overnight or for at least 5 – 6 hours.
- 2
The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 - 20 minutes.
- 3
Blend coriander, mint, green chilli, ginger to a smooth paste using 1 - 2 tablespoons of water. Keep aside.
- 4
In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
- 5
Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
- 6
Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
- 7
Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
- 8
Serve Sabudana Khichdi warm with mint chutney.