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SABUDANA KHICHDI WITH CURRY LEAVES MASALA

Oct-03-2017
Shobha Keshwani
20 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT SABUDANA KHICHDI WITH CURRY LEAVES MASALA RECIPE

Sabudana khichdi is a very simple dish and a favourite of many of us. We also eat it during the fast with just a few ingredients that we are allowed to eat during that period. Today's recipe is with a little twist. I have used the curry leaf masala to make it different and more healthier.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Sago / sabudana .... 1 cup
  2. Potatoes .... 2 medium
  3. Curry leaves ........ 1/2 cup ( about 6-7 sprigs)
  4. Cumin seeds ............ 1 tsp
  5. Asafoetida ................ a pinch
  6. Turmeric powder ..... 1/8 tsp.
  7. Sambar powder ....... 1 tbsp ( you may use equal quantity of any podi or dhaniya jeera powder instead)
  8. Green chillies ........ 1-2 (slit)
  9. Garlic paste ..... 1 tsp
  10. Ginger paste .... 1 tsp
  11. Dessicated coconut ... 1 tbsp
  12. Crushed peanuts .. 2 tbsps
  13. Lemon juice ... half lemon or as per your liking
  14. Salt ........ to taste
  15. Oil .... 2 tbsps
  16. Coriander leaves ... handful

Instructions

  1. Soak the sago with just enough water to cover them. Set aside for 1 hour or more.
  2. When the water is absorbed spread them on the kitchen towel. They may be sticky initially but spread them and keep separating them with your hands from time to time until each grain is separate. Sprinkle a little water if needed/
  3. Meanwhile boil the potatoes. Peel and cut them into small pieces.
  4. In a mixer grind the curry leaves, garlic, ginger and lemon juice adding a very little water if needed.
  5. In a pan heat the oil and add asafoetida and cumin seeds. When they crackle add a few curry leaves and the slit green chillies.
  6. Now add the blended curry leaf mixture and saute until the oil separates.
  7. Tip in the potato pieces and the mentioned spice powders.
  8. Now add the sabudana, crushed peanuts and stir carefully until well mixed and done. Do not overcook them as the khichdi will become sticky.
  9. Finally squeeze the lemon juice and garnish with dessicated coconut and fresh coriander leaves. Serve hot.

Reviews (2)  

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Seema Sharma
Oct-05-2017
Seema Sharma   Oct-05-2017

Woww...Yummyyy...

Nana Kunwar
Oct-03-2017
Nana Kunwar   Oct-03-2017

Wow

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