Description
Ready to make non-sticky sabudana khichdi? Our foolproof recipe promises perfectly cooked khichadi that you will love. Plus pro tips, common mistakes to avoid, and the secrets for perfectly results every time! Say goodbye to clumpy textures and hello to fluffy, delicious khichdi today!
Ingredients
Units
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- Ghee or Oil
- 2 Green Chilies slit apart
- 1 tsp Cumin Seeds
- 8 curry leaves (optional but add a good aroma)
- 1 cup Sabudana
- 1 cup Water
- 1 big Potato or 2 medium, diced into 1/2 inch cubes
- 1/3 cup peanuts, roasted and coarsely crushed
- 1/2 Salt or sendha namak (rock salt).
- 1/2 tsp Sugar
- 1/2 Lime or lemon juiced
- 1/4 cup Cilantro chopped
Instructions
- Wash 1 cup of sabudana to remove all excess startch until the water runs clear.
- Soak it overnight or atleast for 8 hours in 1 cup of water. Subudana to water ratio is always 1:1
- Next morning, drain any excess water, there will barely be any. to test if the sabudana is the consistency we want, press a pearl or two in between your fingers and the pearl should be easy to mash between the fingers.
- Dry roast and coarse grind the peanuts if you can or else just coarsely ground peanuts will do.
- Heat Ghee or Oil in a wok and once hot, temper it with cumin seeds, green chilies and curry leaves.
- Once aromatic, add the potatoes and and cook them on low - medium heat until crisp and golden brown on the sides.
- Next add the sabudana, followed by peanuts, salt and sugar. Gently incorporate the ingredients together making sure the pearls don't break apart.
- Cook uncovered on low-medium heat for about 5-7 minutes or until the pearls turn translucent. Gentle stir in a couple times while cooking. If you overcook, the pearls will start sticking to each other.
- Finish the sabudana khichdi off with a squeeze of lime or lemon juice and some chopped cilantro. Enjoy it warm.
- Prep Time: 8 hours
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Cuisine: Indian