Sabudana Khichadi

Sabudana Khichadi

Sabudana are cooked with potatoes and crushed peanuts, it is usually made during fasting days

It is the most popular snack recipe for vrat in India.

To make sabudana khichadi perfect you need to keep few points in your mind first you need to soak sabudana in right proportion (Eg.: 1cup sabudana  : soak in a 1 cup of water for 5-6 hr.)

Nutrition Fact:

Sago/sabudana is nearly pure carbohydrate and has very little protein , vitamins, or minerals.

The addition of peanuts to sabudana khichdi adds to the protein content, making it a more balanced meal. It has a high calorific content, due to the quality of starch and fat present.

Ingredients:

• 1 cup sago/ sabudana soaked
• ½ cup roasted peanuts
• 2 small to medium size potatoes
• 8/10 curry leaves / kadi patta
• 2-3 green chilli chopped
• 1tsp cumin /jeera
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp sugar
• 1 tsp lemon juice
• Rock salt as required
• 5-6 tsp ghee
• Coriander leaved finely chopped   

Method:

1. First wash sabudana 2-3 times and then soak in 1 cup water for 5-6hr. always use proportion 1:1 (eg.: If you take 1 cup of sabudana than soak in a 1 cup of water)
2. Take 2-3 green chillies remove stem and then chopped finely
3. Peel and wash potato and then cut into pieces.
4. In a pan roast peanuts till browned and when cooled peel off skin and then grind coarse
5. In a mixing bowl add soak sabudana , coarsely peanuts , rock salt , curry leaves and sugar and mix well and keep aside.
6. Now heat ghee in a deep frying pan and when ghee is heat up then add cumin and leave it till crackle and then add chopped green chilies and cut potato and saute till the potatoes are cooked.
7. Now add red chili powder, coriander powder and stir well for 1-2 minutes.
8. Add sabudana mixture and keep on stirring the mixture for 5-6 minutes.
9. Lastly add lemon juice (optional ) mix well and close the fire.
10. Serve hot with cold curd/ dahi with curry leaves and cumin tadka.