I have tried masala sabudana khichadi.
Indian people eat sabudana khichadi during fasting. I’ve made it in a different way which you cannot eat during fasting but I am sure you’ll enjoy it. Let’s proceed to the recipe.
PREPARATION TIME: 10 MINUTES (Apart from sabudana soaking)
COOKING TIME: 20 MINUTES
Sago (sabudana): 150 grams (overnight soaked)
Refined oil: 3 tablespoons
Cumin seeds (jeera): 1 teaspoon
Green chilies (hari mirch): 2 (chopped)
Curry leaves (curry patta) : 9-10
Boiled potatoes: 2 (medium)
Tomato: 1 medium (chopped)
Turmeric powder: 1/2 teaspoon
Garam masala powder: 1/2 tablespoon
Red chilli powder: 1/2 teaspoon
Lemon juice: 1 teaspoon
Salt: according to your taste
Chopped coriander leaves: for garnishing
Take boiled potatoes in a bowl. Peel and chop them in medium sized pieces and keep aside. Now put karahi on medium flame and heat it. Add peanuts and roast them for 2 minutes. Transfer them to a mixer jar and grind them. Transfer them to a plate and keep aside.
Pour oil in karahi and heat it. Add cumin seeds, green chilies, curry leaves, and let them splutter. Add chopped-boiled potatoes and slightly saute them.
Add overnight soaked sabudana, chopped tomato, turmeric powder, garam masala powder, red chilli powder, and salt. Mix them well, add grind peanuts, and mix again. Cover with a plate and cook it for 10 minutes on simmer flame. Stir it occasionally.
Open cover, add lemon juice and mix. Garnish it with chopped coriander leaves.
Sabudana khichari is ready!
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