Sabudana Khichdi (Serves: 2, Preparation Time : 15 minutes)

The arrival of Navratri sets off a happy-happy feeling inside me. Navratri means Diwali is approaching and the winters are around the corner too. It is all so festive – the shopping, the celebrations and the great food! Even fasting is a celebration. The special Navratri food has a charm that is unmatched.

I am beginning a series of Navratri special recipes and am posting them well in time so that you can keep it as a handy reference.

  • ½ cup sabudana
  • ½ cup roasted peanuts
  • 1 potato, peeled and chopped
  • 1 tsp jeera
  • A small bunch of coriander/cilantro leaves, chopped
  • The juice of 1 small lemon
  • 2 tsp sugar
  • 1 green chilli
  • A pinch of salt
  • 1 tbsp oil for cooking 

    • Wash the sabudana under running water; drain all water and let it ‘soak’ overnight

    • In a bowl, mix salt, sugar lemon juice and coriander/cilantro leaves with sabudana

    • Heat about 1 tablespoon oil in a wok; sauté the jeera allowing it to crackle

    • Add chopped potatoes and stir fry till almost cooked

    • Add the finely chopped green chilli to the sautéed potatoes and stir fry for about a minute

    • Bring the sabudana mix from the bowl into the wok and cook uncovered with the potatoes till sabudana turns soft (about 7-8 minutes on medium flame), stirring intermittently; ensure that sabudana is cooked uncovered otherwise the khichdi will turn lumpy

    • Coarsely crush the roasted peanuts and add them to the cooked sabudana in the wok; mix well

    • Serve hot with coconut/coriander chutney

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