Name: Sabudana Khichdi for Vrat • recipe by NANDINI DIWAKAR at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Sago (Sabudana) 1 1/2 cups; Peanuts 1/4 cup; Green chilies 4-5; Potato 1 medium; Ghee 3 tablespoons; Curry leaves 1-2 sprigs; Cumin seeds 1 teaspoon; Salt to taste; Lemon juice 1 teaspoon; Fresh coconut scraped 2 tablespoons; Fresh coriander leaves a few sprigs; Chopped Carrot1/2 cup; Chopped Tomato-1/2 cup

Ingredients Serving: 4

Sago (Sabudana) 1 1/2 cups
Peanuts 1/4 cup
Green chilies 4-5
Potato 1 medium
Ghee 3 tablespoons
Curry leaves 1-2 sprigs
Cumin seeds 1 teaspoon
Salt to taste
Lemon juice 1 teaspoon
Fresh coconut scraped 2 tablespoons
Fresh coriander leaves a few sprigs
Chopped Carrot1/2 cup
Chopped Tomato-1/2 cup

Instructions

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
Wash green chilies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves. Step 3
Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chilies. When cumin seeds crackle add the potato cubes.
Add Chopped Carrot and stir properly and cook for 2-3 mins.
Add Chopped Tomato and cook for 2 min.
Cook till the tomatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
Serve hot and garnish with cucumber and Pomegranate.

Similar Recipes