Sabudana Khichdi with a Coconut-Cilantro Pesto Twist
by @chefspaletteThis variation incorporates a zesty coconut-cilantro pesto to elevate the flavor profile while keeping the essence of the dish intact. The pesto adds a creamy, herbaceous element to the light and crunchy sabudana, giving the dish a fresh twist.
Ingredients
For the Khichdi
- 1cupsabudana (sago/tapioca pearls), soaked for 4-6 hours or overnight
- 2piecemedium-sized potatoes, boiled and diced
- 1/4cuproasted peanuts, coarsely ground
- 2piecegreen chilies, finely chopped
- 1tspcumin seeds
- 1tbspghee or oil
- Salt, to taste
- Fresh coriander leaves for garnish
- 1pinchsugar (optional)
- Lemon wedges
For the Coconut-Cilantro Pesto
- 1/2cupfresh cilantro (coriander leaves)
- 1/4cupfresh grated coconut
- 1piecegreen chilies (adjust to spice preference)
- 2tbsproasted peanuts
- 1tsplemon juice
- 1clovegarlic (optional, for an extra kick)
- 3tbspwater for grinding
- Salt, to taste
How to make Sabudana Khichdi with a Coconut-Cilantro Pesto Twist
Prepare the Coconut-Cilantro Pesto
In a blender, combine the cilantro, grated coconut, roasted peanuts, green chilies, lemon juice, and garlic (if using).
Blend into a smooth paste, adding a little water to get the desired pesto consistency. Set aside.
Prepare the Khichdi
Heat ghee or oil in a pan, add cumin seeds, and let them crackle.
Add chopped green chilies and sauté for a minute.
Toss in the boiled diced potatoes and cook until they are golden and crisp.
Add the soaked and drained sabudana, stirring gently. Cook for 5-7 minutes on medium heat until the pearls turn translucent.
Mix in the coarsely ground roasted peanuts, salt, and a pinch of sugar (if using). Continue to stir gently until well combined.
Combine with Pesto
Once the sabudana is fully cooked, remove the pan from heat and let it cool for a couple of minutes.
Add the prepared coconut-cilantro pesto to the khichdi and mix thoroughly, ensuring that all the sabudana pearls are evenly coated.
Garnish and Serve
Garnish with freshly chopped coriander leaves and serve with lemon wedges on the side. Squeeze some lemon juice before eating for an extra zing.
Tips & Tricks
For added texture, you can sprinkle toasted sesame seeds or crushed peanuts on top right before serving.
Recipe by
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...