Here’s a recipe with a twist and I’m sure you will enjoy Sabudana Khichdi this new way. I will also share how to soak Sabudana for perfect non-sticky Khichdi.
2 Cups Sabudana (Tapioca Pearl)
2 Boiled Potatoes, chopped in small cubes
3/4th Cup Peanuts
1 Tbsp Ghee/ Oil
1 Tsp Jeera (Cumin Seeds)
4-5 Curry Leaves
1 Pinch Black Pepper Powder
1 Green Chilli Finely Chopped
1/2 Cup Coriander & Mint Leaves
1 Inch Ginger
1 Tbsp Curry Leaves
4-5 Garlic Cloves
1 Tsp Tamarind Paste
1 Tsp Cumin Powder
1 Tsp Coriander Powder
1/2 Tsp Sugar
- Rinse & soak Sabudana in water overnight. To get flowy, non-sticky Sabudana, add them to a bowl and pour just enough water, the level of which should be just 2-3 cms above the Sabudana. Cover and keep. The next morning use a fork to separate the pearls and you will have dry and well soaked Sabudana. You should be able to press them between your fingers. If they feel hard, sprinkle little water and keep aside for 30 more minutes.
- In a wide pan, add Peanuts and dry roast them on a medium to high flame. Stir continuously until they look well roasted. Let them cool down.
- Once at room temperature, separate around 2-3 Tbsp of Peanuts. Transfer the rest to a plate & rub the peanuts between your palms, using both hands to separate the skin from the peanuts. Start blowing into the plate to easily discard the skin. You can do this over the sink to avoid dirtying the whole kitchen area. You should have roasted de-skinned peanuts.
- In a small mixer jar, add these peanuts and blend into a powder. You can blend into a slightly coarse powder. Tastes good either way. Keep this aside in a bowl.
- Now in the same mixer jar, add all the ingredients marked in Green with a little water and blend into a thick paste like Chutney. You can skip the garlic if you are planning to consume this during a fast or if you are Jain. If you already have Green Chutney stored in your fridge, you can use that too. You can add Green Chillis & Tomatoes/Onion too to this Chutney. Keep the chutney aside.
- Now in a pan, take some Ghee/Oil.
- Add cumin seeds and let it splutter.
- Add the chopped Green Chillis & Curry Leaves.
- Add the roasted peanuts kept aside.
- If you want a darker colour, add the chutney paste now, else you can add at the end.
- Now add the chopped Boiled Potatoes.
- Mix well & add the Black Pepper Powder, Cumin Powder & Coriander Powder.
- Lower the flame and add the soaked Sabudana.
- Add salt & sugar. Mix well, Cover and cook on low flame for 3-5 minutes.
- Open and check if the Sabudana is cooked well.
- Add the Green Chutney you prepared.
- Add the peanuts powder and combine everything well.
- Garnish with some more peanut powder and green chutney before serving hot on a plate.
- This makes for around 4 people.