Sabudana khichdi


Sabudana Khichdi – serves 4-5

Ingredients

2 cups Sabudana (Tapioca) – available in Indian grocery store

1 medium sized Russet potato

½ cup peanuts – optional

7-8 Curry leaves

2 green chillies

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 tablespoon ghee

2 tablespoon oil

1 ½ teaspoon salt

¾ cup water to soak sabudana

Method:

  1. Wash and soak sabudana in water overnight or 6-8 hours. It will be wet and fluffed up to about 2 ½ times than its original size after soaking for enough time.
  2. When ready to prepare khichdi wash, peel & cut potatoes in tiny cubes and chop green chillies
  3. Heat oil and ghee mixed in pan
  4. Add cumin seeds when oil is heated. Let it crack, add potatoes and stir well to coat potatoes evenly with the oil.

TIP: coating potatoes well with hot oil helps to avoid being sticky when cooked due to its starchy form

5. Add curry leaves and green chillies and stir well

6. Cover and cook for 5-6 minutes or until the potatoes are tender. Stir occasionally to avoid sticking to the bottom on the pan

7. Meanwhile crush peanuts coarsely (I use mortar and pestle – spice grinder or mixie can also be used with fewer pulses)

8. Add the soaked sabudana in the pan and stir well to coat evenly with oil. You will notice that sabudana will become less opaque now and silver-like in color. Cook for 5 minutes stirring occasionally to avoid sabudana sticking to each other.

TIP: sabudana also has lot of starch so coating well with oil will avoid it from being sticky

9. Add crushed peanuts to the sabudana and mix well. Add salt and garam masala and stir well.  Cook for 3-4 minutes stirring occasionally

10. Serve Hot with Yogurt or Buttermilk!!

Variations:

  1. Soak sabudana in warm water for 3 hours if wanted faster. Make sure water is not very hot just right warm – otherwise the sabudana will be come sticky
  2. This recipe can be consumed during fasting when salt is allowed. Replace table salt with Black Salt.
  3. Add 1 teaspoon sugar and ½ tablespoon Lemon juice for the sweet and sour taste of Gujarati style instead of garam masala.
  4. Instead of cooking potatoes first fry potato cubes in 1 tablespoon oil until golden brown and crispy and drain oil, add to sabudana khichdi with salt in step 9 above. This will give a soft and crunchy texture to the dish – soft sabudana with crunchier potato chips – YUMMY!!!
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