Sabudana Khichdi is a Maharashtrian recipe which is usually prepared on fasting days like Navratri. The recipe makes use of roasted and coarsely grated peanut powder which can be omitted in case one is allergic to peanuts. I used sesame instead when I make it for my hubby who suffers from peanut allergy.
The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.
To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.
Cooking Time Required: 10-15 mins
Ingredients:
Preparation: Chop the potato and green chilli into small pieces.
Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]
Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.
Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.
Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.
Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.
The big tapioca pearls are preferable for this recipe as they turn out to be fluffier. But the soaking time required is more. When in a hurry, go for the smaller grains.
To cut down on the cholesterol, one can replace the ghee with refined oil and just add 3-4 drops ghee after cooking for that distinct flavour.
Cooking Time Required: 10-15 mins
Ingredients:
- 1 cup large Sabudana / Tapioca pearls
- 1 medium sized potato
- 2 green chillis
- 1 inch ginger
- 1/2 tsp roasted and crushed peanuts
- 3-4 tbsp freshly grated coconut (optional)
- 1/3 tsp cumin seeds
- 1 tsp ghee
- 2 tsp oil
- salt to taste ( use pink salt during fasting )
- chopped coriander leaves
- 1 tsp lime juice
Preparation: Chop the potato and green chilli into small pieces.
Wash and soak the sabudana for 3-4 hours. Drain well and keep aside. [ Soaking and cooking time will vary with the variety used ]
Cooking: Heat the ghee and oil in a pan. Add the cumin seeds followed by the green chilis and finely minced ginger. Add the chopped potatoes and fry till potato pieces become almost cooked.
Add the soaked sabudana along with salt. Sprinkle a little water if required and cook for 3-4 mins.
Garnish with the crushed peanuts, chopped coriander leaves, lime juice and grated coconut.
Serve with sweetened skimmed yogurt. A healthy snack/meal is ready.
