- 1
Take a large bowl and add 250 gms of sabudana to it.
- 2
Wash it thoroughly with cold water. This process will ensure that all the excess starch is eliminated from the sabudana. Let's begin making Sabudana khichadi.
- 3
Now, soak the sabudana in 3 cups of water, or water that's just enough to cover it. Let it sit overnight or for at least 5-6 hours.
- 4
The next morning, you will see that the sabudana has swelled up and softened. We now have the perfect texture for our sabudana recipe.
- 5
Now, drain the excess water well, ensuring the sabudana remains moist but not soggy, as too much water can ruin the Khichadi.
- 6
Dry roast 100 gms of peanuts in a pan over medium heat until golden and aromatic. Let them cool, then coarsely grind them, keeping a rough texture for added crunch in the dish.
- 7
Heat 2 tbsp of oil or ghee in a pan over medium heat; ghee adds richness, while oil is lighter.
- 8
Add 1 tsp of cumin seeds and let them splutter, releasing a wonderful aroma.
- 9
Next, add 1-2 finely chopped green chillies and 8-10 curry leaves.
- 10
Continue stirring for a few minutes until the chillies are fragrant and the curry leaves have become crisp. Feel free to adjust the chillies based on the spice of your chilli.
- 11
Finally, add the soaked and carefully drained sabudana to the pan.
- 12
Mix them well with the cumin, green chillies and curry leaves.
- 13
Continue cooking on low heat for about 5-7 minutes while stirring occasionally.
- 14
Slowly, the sabudana will begin to absorb the flavours without sticking to the pan.
- 15
Now, add the crushed peanuts, and add some salt, and some sugar to balance the flavours and to add some sweetness to the recipe.
- 16
Continue cooking for about five more minutes until the flavours fuse.
- 17
Finally, add 2 tbsp each of freshly grated coconut and chopped coriander leaves. The coconut adds sweetness and texture, while the coriander provides a fresh herbal note. Mix well and turn off the heat. Serve the hot recipe of Sabudana Khichadi with a bowl of yoghurt or raita, which enhances the flavour and adds a cooling element.
- 18
If you liked this recipe of Sabudana Khichadi, don't forget to share it with your friends and family.