Sabudana Khichdi Recipe
Prep Time
10
minutes
Cook Time
10
minutes
Prep Time
10
minutes
Cook Time
10
minutes
Ingredients
Ingredients
1
cup
sabudana pearls
2
small to medium potatoes
cup
½roasted peanuts
8-10
Curry Leaves
1
green chili
chopped
1
tsp
cumin
cup
¼grated fresh coconut
teaspoon
½sugar
teaspoon
½lemon juice
2
tbsp
Oil
1
tsp
grated ginger
salt to taste
Instructions
Preparation Method
Pre-soak the tapioca pearls overnight or for about 3-4 hours before cooking to soften the pearls.
Drain, pat it dry and set aside.
Pre-boil the potatoes and chop them into sizable chunks.
Grind the roasted peanuts coarsely and set aside.
In a pan, heat oil and fry the cumin seeds till brown.
Add the curry leaves, ginger and green chillies and cook for a minute or two.
Once done, tip in the chopped potatoes and stir well.
Add the sabudana and sauté till the pearls are translucent. Add salt and stir well.
Add the grated coconut and sprinkle the coarsely ground peanuts and mix well.
Add lemon juice to the pan and combine.
Garnish with coriander leaves (optional) and serve hot!