Sabudana (Sago) Khichdi Semi-Fasting/Non-Fasting Version
sabudana khichdi is usually made during fasting days. However the one we are making today many may not prefer during fasting days since we are going to use red chilly powder along with turmeric powder here, but can turn out to be a good, easy & tummy filling, tasty snack with a crunch….
With this recipe you will get a crunch in each & every bite…..
- Sago (sabudana) 1 1/2 cups
- Peanuts raw 1/2 cup
- Peanuts Roasted and Coarsely Crushed ¼ cup
- Green chillies 2-3
- Potato 2 medium peeled & cut into small cubes
- Cooking Oil 3-4 tbps
- Cumin seeds 1 tps
- Red Chilly powder 1 to 1 ½ tps
- Turmeric powder ¼ tps
- Sugar 2-3 tps (as per taste)
- Salt to taste
- Lemon juice 1-2 tps
- Fresh coriander leaves a few sprigs for garnishing (optional)
- Pomegranate for garnishing (optional)
Preparation Time : 15-20 mins
Cooking Time : 8-10 mins
Wash sabudana and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist.
Tip 1: make sure that water is not in excess quantity,ie. it should be just enough that sabudana soak the water and later on get dry-wet..
Heat oil in a pan, add cumin seeds & chopped green chillies.
When cumin seeds crackle add the potato cubes ,turmeric powder, raw peanuts and mix well. let it cook for 4-5 mins or till potatoes get soft and peanuts are properly fired.
Mean while sprinkle red chilly powder, sugar and salt on the sabudana
Once potatoes and peanuts are properly done,add coarsely crushed roasted peanuts and mix well.
Add sabudana, stirring well till all mix properly and let it cook for2-3 mins
Sprinkle lime juice. Mix well & Remove from heat.
Serve hot… can garnish with coriander leave &/or pomegranate…
Tip 2: Never Cover any lid while sabudana are still HOT.
Tip 3: can also be served with curd
Tip 4: Also tastes good when served Chilled with and without curd.(MY Favourite)
You may go ahead and try in your kitchen
Do let me know how it went ………….
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