Sabudana Khichdi Recipe
This Sabudana Khichdi is one of those recipes that you can make during the Navratri Vrat or if you are keeping a fast.
Ingredients
- 1 cup Sabudana
- 3/4 cup water
- 1/2 cup Peanuts
- 1 tsp Jeera
- 1 Medium-Sized Sweet Potato
- Desi Ghee
- 1 tsp finely chopped Adrak
- 1 chopped Green Chilli
- 1/4 tsp Kali Mirch Powder
- Rock Salt to taste
- Chopped Coriander Leaves
- 1/2 Lemon Juice
Instructions
- First, prepare the Sabudana for making the Kheer. Take 1 cup of Sabudana or Sago in a bowl.
- Add water to the bowl, rinse & wash the Sabudana properly at least 3 times to remove the starch.
- After washing the Sabudana, add 3/4 cup of water to the bowl. Keep in mind that the quantity of Sabudana was 1 cup, while the water should be 3/4 cup. If you do not have a measuring cup, then remember to just soak the Sabudana in water; the water will just cover the upper layer of Sabudana in the bowl. There should not be more water than that.
- The next day, you can check the Sabudana. They have come out perfect, just like small Moti, and are not sticky at all. Sabudana has come out perfect, and you can make any recipe of Sabudana from it.
- To make the Sabudana khichdi, take a Pan, pour Desi Ghee in a Pan.
- When the Ghee heats a little, add 1/2 cup of Peanuts, stir continuously, and roast them on a low to medium flame. Transfer the roasted peanuts to a bowl. We also need to grind half of these roasted peanuts into powder form. Keep the other half as it is.
- In the same Pan, take 2 tbsp of Desi Ghee, 1 tsp Jeera, and 1 medium-sized chopped Potato.
- We have to cook the potatoes until they become red, and 1 tsp finely chopped Adrak, and 1 chopped Green Chilli.
- Now, cook the potatoes until they get red and crisp.
- As soon as the potatoes get cooked, add the Sabudana and the Roasted Peanut Powder. Turn the gas flame to low.
- Add the following spices: 1/4 tsp Kali Mirch Powder, and Salt to taste (we are using Rock salt as we are making it during the Navratri Vrat). Mix everything well and cook on a low flame for a few minutes. We need to cook until the Sabudana gets translucent.
- Cover the lid and let it cook for 5 minutes.
- After 5 minutes, remove the lid, and you can see that the Sago has cooked to the desired consistency.
- Add the leftover roasted peanuts and chopped coriander leaves. Mix well. Turn off the heat and squeeze 1/2 lemon juice. Mix again.
- Serve in a bowl. Enjoy!