Sabudana Khichdi Recipe | How to make Sabudana Khichdi - E.A.T. easyvegrecipes

Sabudana Khichdi Recipe | How to make Sabudana Khichdi

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sabudana khichdi recipe. Sabudana or saggubiyyam as we call in Telugu is starch extracted from the roots of tapoica and processed into pearl like spears. Sabudana contains a high amount of carbohydrates, making it a fast energy booster. The khichdi is an Indian dish made from soaked sabudana (tapioca pearls). It is the dish of choice when an individuals observe a "fast" during Shivratri, Navratri, or any other Hindu religious occasion. It is typically prepared in Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan and Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. Normally in Telugu states we do not eat anything that is cooked during fasting. So we consider it as a special dish and make it on a special occassion. I learned it from my sister in law who is a Marathi. The recipe needs a lot of coriander leaves but I add very less as my family members do not like it. If you like you can add it. We always love have sabudana khichdi recipe non sticky and without potato.
Sabudana Khichdi Recipe
Please check the website for other recipes with sabudana like:
Sabudana Upma
Saggubiyyam Payasam
Sabudana Dosa
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Sabudana Khichdi Recipe

Sabudana ki khichdi is a delicious dish made from tapioca pearls (sago) made with peanuts and a few spices. Follow the instructions given here and make the best non-sticky Sabudana Khichdi with the recipe. Suffiecient for 6 people.

  • 2 and 1/2 Cups Sabudana/Sago
  • 4 to 6 Green chillis
  • 2 Cups Peanuts
  • 3 Tbsp Oil
  • 1 Tbsp Mustard Seeds
  • 1 Tbsp Cumin Seeds
  • 1 Tbsp Chana Dal
  • 1 Tbsp Urad Dal
  • 1 Tsp Turmeric Powder
  • 2 Tbsp Coriander leaves
Procedure for soaking sabudana:
  1. Sieve and wash sabudana in colander.
  2. Sieve and wash till all the sticky residue of sabudana cleaned.
  3. Sprinkle some water and soak it for 3 to 4 hours.
  4. Keep checking the sabudana for every hour and if only if required sprinkle little water.
  5. If we press the sabudana pearl with fingers, they should be mashed easily and should not stick to each other.
  6. And if we mix the sabudana with hands no residue stick to our hands.
  7. The above two points are very important to get a non sticky and tasty sanudana khichdi.

  8. Procedure for sabudana khichdi:
  9. Heat a kadai, dry roast peanuts.
  10. Roast them on a low flame till the aroma comes out and the peanuts turns light brown.
  11. Keep them aside to cool down.
  12. Remove the skin and keep 2tbsp of peanuts separately for further use and grind the remaining into a coarse powder.
  13. Heat oil in a kadai, add chana dal, urad dal. Fry them till they are golden.
  14. Add roasted peanuts also.
  15. Add mustard seeds, cumin seeds and allow them to splutter.
  16. Once they splutter add chopped green chilli.
  17. Fry them well and add turmeric powder and salt.
  18. Add soaked sabudana and mix it well.
  19. Cover and cook for a minute.
  20. Add ground peanut powder. Mix it well.
  21. Add little coriander leaves.
  22. Serve sabudana khichdi with curd or as it is.

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