Sabudana Khichadi (without tomatoes) | How to make Sabudana Khichadi (without tomatoes)

By Antara Navin  |  14th Aug 2016  |  
4 from 1 review Rate It!
  • Sabudana Khichadi (without tomatoes), How to make Sabudana Khichadi (without tomatoes)
Sabudana Khichadi (without tomatoes)by Antara Navin
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About Sabudana Khichadi (without tomatoes) Recipe

This is a Maharastrian dish and ideal snack or food when you are fasting.

Sabudana Khichadi (without tomatoes) is delicious and authentic dish. Sabudana Khichadi (without tomatoes) by Antara Navin is a great option when you want something interesting to eat at home. Restaurant style Sabudana Khichadi (without tomatoes) is liked by most people . The preparation time of this recipe is 180 minutes and it takes 30 minutes to cook it properly. Sabudana Khichadi (without tomatoes) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Sabudana Khichadi (without tomatoes). Sabudana Khichadi (without tomatoes) is an amazing dish which is perfectly appropriate for any occasion. Sabudana Khichadi (without tomatoes) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Sabudana Khichadi (without tomatoes) at your home.

Sabudana Khichadi (without tomatoes)

Ingredients to make Sabudana Khichadi (without tomatoes)

  • 3/4 cup sabudana (Sago)
  • 1/2 cup roasted peanuts (Skin removed)
  • 1 small medium potato boiled, peeled and chopped into cubes
  • 1 sprig fresh curry leaves
  • 1 green chilli chopped
  • 1/2 tsp cumin seeds
  • 1/2 red or orange or yellow or green bell pepper
  • 1/4 cup green peas
  • 1 tbsp lemon juice
  • 3 tbsp ghee or butter
  • 1/2 inch chopped ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder (optional adjust as per taste)
  • salt as required

How to make Sabudana Khichadi (without tomatoes)

  1. Wash sabudana in cold water to drain off the starch. Soak it in 3 cups of water for 3-4 hours.
  2. Drain the sabudana when you see the crystals moist and separated. Let it drain for 15 minutes. Cover it with a paper towel to retain the moisture in the sago.
  3. Grind the roasted peanuts. Mix it with the sago pearls, along with some lemon juice.
  4. Meanwhile heat 2 tbsp ghee in a non stick pan. Temper it with cumin seeds, hing. When the seeds stop to crackle add the curry leaves, ginger and saute it for 2 minutes till the raw smell of ginger goes away.
  5. Add the chopped potatoes, green chillies, green peas and let it cook for 10 minutes on a low flame. Add 1 tbsp of ghee or butter from the sides.
  6. Add turmeric, salt, red chilly powder. Add the sago pearls and mix it. Cook on medium heat till the pearls become soft and translucent. Turn off the heat.
  7. Serve the sabudana khichadi hot, garnished with chopped cilantro.

Reviews for Sabudana Khichadi (without tomatoes) (1)

Madhumitha Chahal2 years ago