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Sabudana Khichdi Recipe
This is a traditional Indian recipe famous with Gujaratis and Maharashtrians and is often enjoyed as breakfast or as vrat ka khana (during fasting/navratri).
| Good For | Gastrointestinal Health |
| Health Factor | Low Fat, Low Salt, Low Cholesterol, High Vitamins, High Minerals |
| Prep. Time | 2 hrs |
| Cook Time | 15 min |
Ingredients (Makes 4 Serving)
- 1 cup sabudana (sago)
- 1 tbsp peanuts - shelled, roasted, coarsely pounded
- 1 tsp ghee
- 1 tsp cumin seeds (jeera)
- 3-4 whole red chillies
- 1 sprig curry leaf (curry patta)
- 2 tsp rock salt (sendha namak)
- 1 tsp chilli powder
- 1 tbsp coriander (hara dhania) leaves - chopped
- 1 tsp green chillies - chopped
- 1 tbsp lemon juice
Instructions
- Wash sabudana till the water clears. Soak in water to come up about 3 cm (just more than an inch) above it for about an hour.
- Drain in a colander, then spread over a thick cloth for about 1 hour.
- Mix the sabudana, peanuts, salt, chilli powder very well, so that it is fully coated with this mixture.
- Heat the ghee, add cumin, red chillies and curry leaves. When the chillies darken a bit, add the sabudana mixture and turn around over low flame till cooked.
- Remove from flame, add the lemon juice and mix well. Serve garnished with coriander and green chillies.
