Sabudana Khichadi


Ingredients:

  1. Sabudana
  2. Jeera
  3. Sendha namak
  4. Black pepper powder
  5. Green Chilly
  6. Mustard oil
  7. Tomatoes
  8. Groundnuts
  9. Green spinach leaves (optional)

Time Taken: 

Approximately 20 Minutes

Procedure:

  1. Wash I thrice and let it soak in water for 1-1.5 hrs. If you want to cook immediately then soak sabudana in boiled water for 10-15 minutes
  2. Take some oil in Kadhai and put it in on medium flame burner
  3. Heat the oil for 2 minutes
  4. Put Jeera in hot oil 
  5. When Jeera become pinkish, add finely chopped Green Chilly & Curry leaves in kadhai
  6. When Green Chilly attain pinkish color add groundnuts and salute them until they attain pinkinsh color
  7. Now add chopped potatoes to Kadhai
  8. Add Sendha salt and black pepper over the potatoes
  9. Mix everything well and then cover the Kadhai
  10. Uncover the Kadhai every 3-4 min to mix the content so that it does not get stick to the Kadhai
  11. Repeat step 10 until potatoes become half cooked/partially soft
  12. Now add Sabudana which you have soaked earlier to the Kadhai
  13. Sprinkle black pepper powder and salt again and mix everything
  14. After 2 min add chopped tomatoes and mix everything 
  15. Keep mixing every 2-3 minutes to avoid contents sticking to Kadhai
  16. Repeat step 15 until potatoes and Sabudana is fully cook
  17. Turn off the burner, squirt lemon over it & garnish it with green spinach leaves
  18. Serve it hot and enjoy the terrific home cooked Sabudana Khichadi made specially for fast

NOTE:

  1. Do not forget to mix the contents every 3-4 minutes to ensure that they do not stick in Kadhai
  2. Use very less water to soak Sabudana. Ensure that water only touches bottom of the Sabudana and is in no case above it. This is to ensure crispy and non-gluey Khichdi

Comments

Post a Comment