HELLO FRIENDS,
SABUDANA KCHICHADI is a famous dish of MAHARASHTRA, made out of sabudana which looks like white pearls. The dish is very attractive tasty, spicy, and soft, yet has a crunch of groundnuts.
Sabudana khichadi is a dish made during a fast, as it fills your stomach, and is digested slowly, thus you do not have a craving to eat again and again. We add a sufficient amount of peanuts and potato which is a good amount of calories. some spices are added to enhance the taste, and garnished with fresh coriander leaves and lime juice.
1) One is nylon sabudana which is very small,
2) One is bigger sabudana little bigger.
INGREDIENTS NEEDED TO MAKE SABUDANA KHICHADI
Table of Contents
- Sabudana 1 cup pre-soaked
- Raw peanuts or groundnuts 1 cup roasted and coarsely ground
- Medium-sized boiled potatoes 4 number-diced into 1 cm small cubes
- Green chilies 2 number (optional)-slit and cut into 6 to 8 pieces
- Lemon 1 Number out the juice
- Coriander leaves handful-finely cut
- Water to wash and soak sabudana as required
- Dry spices: Red chilly powder -1 teaspoon
- Turmeric powder-1/2 teaspoon
- Roasted cumin powder- 1/2 teaspoon
- Salt-1 teaspoon or to taste
- Sugar-1 teaspoon
- Oil-4 tablespoons
- Cumin seeds-1 teaspoon
- Mustard seeds-1 teaspoon
- Asafoetida (hing)-small pinch
Pre-Cooking Instructions for sabudana khichadi
- Take sabudana and sieve it to remove the fine dust particles, and then wash 2 to 3 times till the clear water comes.
- Now soak it overnight leaving just enough water to cover it and a little more. If soaking during day time soak for at least 6 to 8 hours.
- The next day you will see that all the Sabudana is swollen absorbing the water you had put.
- When you press it in between two fingers it should be like a sponge not hard.
other preparations needed for making sabudana khichadi
- Roast the peanuts till it gives a nice aroma and then grind it coarsely when a little cold.
- (Removing the skin is optional)
- Boil the potatoes remove the skin cut it into cubicles – into 1 cm pieces
- Get fresh coriander leaves and keep them ready to cut finely
COOKING METHOD for sabudana khichadi
First of all, marinate the pre-soaked sabudana with dry spices namely- salt, chilly powder, turmeric powder, jeera powder, sugar, and lemon juice.
- Keep a Kadhai on medium flame and put oil + cumin seeds, mustard seeds, Asafoetida, turmeric powder, and green chilies when done Add cut potatoes sauté for a few minutes, and then put the marinated sabudana in it.
- Immediately add coarsely ground nuts to that. Sprinkle a little more salt and lemon juice on it.
- Lastly, add fresh coriander leaves finely cut to it for garnishing.
Your comments are appreciated!
recipe for normal dal khichadi is given in the link.
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