Sabudana Khichdi
Non-sticky, fluffy sabudana khichdi tempered in ghee with cumin, green chilies, roasted peanuts, and lemon. Vrat-friendly and naturally gluten-free.
Servings: bowls
Calories: 380kcal
Equipment
- Kadhai or skillet
- Colander
- Silicone spatula
Ingredients
- 1 cup sabudana (tapioca pearls)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 green chilies, chopped
- 8–10 curry leaves (optional)
- 2 medium potatoes, boiled & cubed
- 1/2 cup peanuts, roasted & coarsely crushed
- 1/2–3/4 tsp sendha namak (rock salt), to taste
- 1–2 tsp sugar
- 1–2 tsp lemon juice
- 2–3 tbsp coriander, chopped
Instructions
- Rinse sabudana 3–4 times until water runs clear; drain.
- Soak 1:1 (sabudana:water) for 4–6 hours; press-test pearls.
- Boil, cool, peel, and cube potatoes.
- Roast peanuts; cool and coarsely crush.
- Heat ghee, splutter cumin; sauté chilies and curry leaves.
- Add potatoes; sauté 2–3 minutes; season lightly.
- Add soaked sabudana; cook on medium until pearls turn translucent.
- Season with sendha namak and sugar; add crushed peanuts; toss gently.
- Finish with lemon juice and coriander; serve hot.
Notes
For non-sticky pearls: rinse thoroughly, soak 1:1, cook only until translucent, and toss gently.
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 380mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg