Sabudana Khichadi For Vrat is perfect for Navratri or Shivratri fasts. It’s tasty, it’s healthy and pretty filling too.
|Preparation Time:||40 minutes|
|Sabudana (tapioca pearls)||1/2 cup|
|Chopped Green Chilies (optional)||3-4|
|Chopped Coriander Leaves||1/4 cup|
|Raw peanuts||1/4 cup|
|Mustard Seeds||1 tsp|
|Rock Salt||1/2 tsp|
|Fresh Lime Juice||1 tbsp|
|Vegetable Oil||1 tbsp|
- Wash sabudana in water and then soak it in 1/4 cup of cold water for a couple of hours. All the water will be soaked up by the sabudana. It is very important to follow this ratio for a non-sticky khichdi. Soak 1/2 cup sabudana in 1/4 cup water only.
- Peel and chop potato in half inch cubes. Keep aside.
- Heat a pan and roast peanuts in it.
- Keep heat on medium and keep stirring for even browning. Turn off the heat once they brown a little. Keep aside.
- Once the peanuts cool down, rub the peanuts in your palms to remove the thin red shell. Blow off the red shells. Grind it coarsely and keep aside
- Heat oil in a nonstick pan and add mustard seeds. Once they pop up, add chopped potatoes.
- Turn the heat to low. Close the lid and let it cook for about 10 minutes. Keep stirring once in a while.
- Once the potatoes are soft, add roasted peanuts and mix.
- Fry for a few seconds and then add soaked sabudana, salt and chopped green chillies to it. Keep stirring gently.
- Sabudana will start becoming translucent.
- Once the whole sabudana is translucent, turn off the heat. Garnish with lime juice and coriander leaves. Sabudana Khichdi is ready, serve it warm.
- Make sure that there is no excess water in sabudana otherwise it will become sticky.
- Try to use a nonstick pan for this because sabudana sticks a lot.
- Mustard seeds pop up far so stay away from the stove at that time.
- Sabudana is also known as Sagudana and Tapioca Pearls.