Sabudana Khichdi with a Coconut-Cilantro Pesto Twist recipe

Sabudana Khichdi with a Coconut-Cilantro Pesto Twist

by @chefspalette
Prep Time
20min
Cook Time
15min
Total Time
35min

This 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

4 Servings
(1 serving = 1 bowl)

For the Khichdi

  • 1cup
    sabudana (sago/tapioca pearls), soaked for 4-6 hours or overnight
  • 2piece
    medium-sized potatoes, boiled and diced
  • 1/4cup
    roasted peanuts, coarsely ground
  • 2piece
    green chilies, finely chopped
  • 1tsp
    cumin seeds
  • 1tbsp
    ghee or oil
  • Salt, to taste
  • Fresh coriander leaves for garnish
  • 1pinch
    sugar (optional)
  • Lemon wedges

For the Coconut-Cilantro Pesto

  • 1/2cup
    fresh cilantro (coriander leaves)
  • 1/4cup
    fresh grated coconut
  • 1piece
    green chilies (adjust to spice preference)
  • 2tbsp
    roasted peanuts
  • 1tsp
    lemon juice
  • 1clove
    garlic (optional, for an extra kick)
  • 3tbsp
    water for grinding
  • Salt, to taste

How to make Sabudana Khichdi with a Coconut-Cilantro Pesto Twist

Prepare the Coconut-Cilantro Pesto

  1. In a blender, combine the cilantro, grated coconut, roasted peanuts, green chilies, lemon juice, and garlic (if using).

  2. Blend into a smooth paste, adding a little water to get the desired pesto consistency. Set aside.

Prepare the Khichdi

  1. Heat ghee or oil in a pan, add cumin seeds, and let them crackle.

  2. Add chopped green chilies and sauté for a minute.

  3. Toss in the boiled diced potatoes and cook until they are golden and crisp.

  4. Add the soaked and drained sabudana, stirring gently. Cook for 5-7 minutes on medium heat until the pearls turn translucent.

  5. 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

  1. Once the sabudana is fully cooked, remove the pan from heat and let it cool for a couple of minutes.

  2. Add the prepared coconut-cilantro pesto to the khichdi and mix thoroughly, ensuring that all the sabudana pearls are evenly coated.

Garnish and Serve

  1. 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

  1. For added texture, you can sprinkle toasted sesame seeds or crushed peanuts on top right before serving.

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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,...