Divyansh gupta

2 years ago | 1 minute to read

Sabudana khichadi ( sago/ Tapioca )

00:35

Veg

228kcal

Protein

3gm

Fat

8gm

Carbs

34gm

Ingredients

1 cup sabudana ( sago/ tapioca pearls )
2 medium sized potatoes, boiled
2 tomatoes
1/4 cup peanuts
1-2 Green chillies
1 tsp Black mustard seeds ( rai)
1 tsp cumin seeds ( jeera )
1/2 tsp turmeric powder
1/2 tsp Red chilli powder
1/2 tsp Black pepper powder
1 tsp salt or rock salt ( sendha namak )
2 tbsp clarified butter ( ghee )

Direction

Step-1

Step1 . Wash the sabudana with 4 - 5 times till the water runs clear, then drain the water. soak the sabudana for 5 - 8 hours or overnight.

Step-2

Step2 . Add salt and pepper to tha sabudana and mix gently with a fork.

Step-3

Step3 . Heat oil in a pan and add Black mustard seeds. when the mustard seeds start to splutter, add cumin seeds to the pan.

Step-4

Step4 . Add peanuts to oil and roast them for a couple of minutes on medium flame. you can also dry roast the peanuts separately in a pan or in the microwave and add them directly.

Step-5

Step5 . When the peanuts are roasted add finely chopped green chillies to the pan.

Step-6

Step6 . Add Turmeric powder and Red chilli powder to the pan and cook for a few seconds.

Step-7

Step7 . Add chopped tomatoes to the pan and cook for a few minutes till they start to leave oil.

Step-8

Step8 . Then add boiled and coarsely mashed potatoes to the pan.

Step-9

Step9 . Add the sabudana pearls to the mixture and gently mix with a fork. Take care not to mash the sabudana.

Step-10

Step10 . Cover the pan with a life and let the sabudana khichadi cook for 3 - 5 minutes.The sabudana will start to become translucent as they cook and can also microwave the khichadi to cook it.

Step-11

Step11 . Sabudana khichadi is ready. Garnish with chopped coriander leaves and serve it hot.

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