Saucepan@saucepan · Shared this recipeFollowMaharashtrian · mainSabudana Khichdi Recipe (For Fasting)A Maharashtrian fasting dish made with soaked tapioca pearls, potatoes, roasted peanut powder, and spices, cooked until soft and fluffy.total25 minprep20 mincook5 minservings3Original recipe on vegrecipesofindia.comKeep this recipeAdd a copy of Sabudana Khichdi Recipe (For Fasting) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings1 cup sabudana, 150 grams, - sago or tapioca pearlswater, as required, to soak sabudana2 potatoes, - medium-sized0.5 cup peanuts, - roasted8 curry leaves, - optional1 tsp grated ginger, - optional0.5 tsp or 1 green chili, - chopped1 tsp cumin seeds0.25 cup coconut, - grated, fresh - optional0.5 tsp sugar, or as required0.5 tsp lemon juice or as required), (optional3 tbsp peanut oil, or gheerock salt as required), - edible and food grade, (sendha namak1 tbsp coriander leaves, - chopped, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.2Step 2: After the sabudana has soaked well enough, check if they have become soft or not.3Step 3: To do this take a few pearls and press them with your fingers. They should get mashed easily. If you feel some hardness in the center of the sabudana pearls, then add a few tablespoons of water in the bowl. Cover and leave to soak for 30 minutes more.4Step 4: Drain the soaked sabudana very well of all the water and set aside.5Step 5: Boil the potatoes and when warm peel and chop them.6Step 6: In a pan, dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.7Step 7: Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.8Step 8: Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned on low to medium-low heat.9Step 9: Now add the curry leaves if using and green chillies. Fry for a few seconds and then add the grated ginger if using. Both curry leaves and ginger are optional and can be skipped.10Step 10: Saute for a couple of seconds till the raw aroma of the ginger goes away. Now add chopped boiled potatoes and saute for a minute.11Step 11: Add the sabudana and peanut mixture. Keep on stirring often on a low heat for about 3 to 5 minutes.12Step 12: When the sabudana loses their opaqueness and starts becoming translucent they are cooked.13Step 13: Don't overcook as they might become lumpy and hard.14Step 14: Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.15Step 15: While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.16Step 16: Serve Sabudana Khichdi hot or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients.getsaucepan.com/r/1478fa28-5d1f-441a-8061-a071b8b50b85 · Original: https://www.vegrecipesofindia.com/sabudana-khichdi-navratri-vrat-recipe/
