Sabudana Khichdi in green paste
Exploring a fresh approach to crafting Sabudana Ki Khichdi? Here, I'm sharing a delightful twist on creating the perfect non-sticky Sabudana Khichdi with the addition of a green paste.
Ingredients
Green Paste
- 1 cup fully packed Cilantro cleaned and chopped
- ¾ cup Mint leaves Take only leaves
- 2-inch Ginger
- 2 hot green chili or according to your taste
- 1 spring Curry leaves
Other ingredients
- 2 cups sabudana is also known as Tapioca pearls or sago not soaked
- 400 grams Potato chopped into small cubes (about 2 ¼ cup)
- ½ cup raw Peanuts coarsely crush in a blender jar
- 2 teaspoon – Cumin seeds
- 1 ½ teaspoon Salt or to taste use Rock salt/sendhav namak if making this for fast
- 1 ½ tablespoon lemon juice
- 3 teaspoon Sugar
- Cilantro Garnishing
Instructions
Rinsing and soaking
- Rinse sabudana under water until the water turns clear. This is important to get rid of all the starch.
- Transfer the rinsed sabudana to a large bowl and add 2 cups of water to it.
- In the morning, once the sabudana is soaked, drain it using a colander just to get rid of any excess water (if any left).
- Press the sabudana between your thumb and index finger and check if it’s ready to cook or not. You should be able to easily smash. Sett it aside. (image 4)
Green paste
- Take all the green paste ingredients (cilantro, mint, curry leaves, ginger, and green chili) in a blender. Add ¼ cup of water (not more than that) and grind it into a smooth paste. With this much ingredient quantity, you will get ½ cup of paste. Set aside. (image 5 and 6)
Making khichdi
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them splutter.
- Now add the diced potatoes, stir it well, close the lid and cook for 6 to 7 minutes on medium heat, stirring often until potatoes are almost cooked and tender. Make sure to dice the potatoes small, so that they don’t take too much time to cook.
- Add the drained sabudana to the pan along with salt, crushed peanuts, and green paste.
- Mix well until well combined. Cook for few minutes until sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Switch off the flame and remove the pan from the store.
- Add sugar, lemon juice, and cilantro, and toss to combine. Taste the seasoning. Add more lemon juice, salt or sugar if required.
- Serve hot Hariyali sabudana khichdi with chilled yogurt. Enjoy!
Nutrition
Calories: 327kcalCarbohydrates: 62gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 767mgPotassium: 201mgFiber: 3gSugar: 5gVitamin A: 521IUVitamin C: 11mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!