Name: Sabudane Ki Khichadi in UP Style recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8
Ingredients: Soaked Sago (Bhigoye Huwa Sabudana) - 250 Grams; Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste) - 1 Cup; Tomato Pure (Tamator Ka Paste) - 1 Cup; Roughly Chopped Potatoes (Kate Aloo) - 2 Medium Size; Slit Green Chillies (Kati Hari Mirch) - 2 to 3; Roasted Peanut Powder (Bhuni Mungphali Ka Powder) - 4 Table Spoon; Finely Chopped Curry Leaves (Barik Kata Curry Patta) - 10 to 15; Cumin Seeds (Jeera) - 1 Table Spoon; Oil - As per Requirement; Rock Salt (Sendha Namak) - As per taste

ABOUT Sabudane Ki Khichadi in UP Style RECIPE

My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in "Jai Ki Rasoi Se" made yet another dish called "Sabudane Ki Khichadi in UP Style". This dish is dedicated to my nani ji.

Ingredients Serving: 8

Soaked Sago (Bhigoye Huwa Sabudana) - 250 Grams
Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste) - 1 Cup
Tomato Pure (Tamator Ka Paste) - 1 Cup
Roughly Chopped Potatoes (Kate Aloo) - 2 Medium Size
Slit Green Chillies (Kati Hari Mirch) - 2 to 3
Roasted Peanut Powder (Bhuni Mungphali Ka Powder) - 4 Table Spoon
Finely Chopped Curry Leaves (Barik Kata Curry Patta) - 10 to 15
Cumin Seeds (Jeera) - 1 Table Spoon
Oil - As per Requirement
Rock Salt (Sendha Namak) - As per taste

Instructions

In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside
Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle
Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft
Add the green paste. Mix and cook till oil get separated from the it
Now add tomato pure and mix. Cover and cook till oil get separated from the it
Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame
Finely add slit green chillies and cook for a minute
The dish is ready to be served hot with thick curd

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