This special Hari Sabudana Ki Khichdi is a delightful dish perfect for fasting days or 'upvas'. The recipe is simple yet flavorful, combining soaked sabudana with aromatic spices and fresh ingredients like coriander, ginger, and green chilies. A dash of lemon juice adds a refreshing tang, making it a favorite during religious fasting occasions. The inclusion of coriander may vary depending on regional customs or family traditions.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend coriander, green chili, ginger, and curry leaves to create a smooth paste.
Sauté the potatoes and set aside.
Heat oil in a pan and add cumin seeds. Let them splutter.
Add curry leaves and green paste. Sauté for a minute.
Add the fried potatoes and mix well.
Add the soaked sabudana and mix well. Cook on medium heat until the sabudana turns translucent.
Add lemon juice, crushed peanuts, and chopped coriander leaves. Mix thoroughly and cook for another minute.
Serve hot, garnished with fresh coriander leaves.
Ensure the sabudana is soaked properly to avoid clumping during cooking.
Adjust the quantity of green chilies based on your spice preference.
Use fresh curry leaves for enhanced flavor.
Add a pinch of salt if allowed during fasting.
Can I use coriander during fasting?
Coriander usage during fasting depends on regional customs or family traditions. Check with elders or follow local practices.
How do I soak sabudana properly?
Rinse sabudana thoroughly and soak it in water for 4-5 hours or overnight until it becomes soft and non-sticky.
Can I add other ingredients to this recipe?
You can add roasted peanuts or grated coconut if allowed during fasting for added texture and flavor.
What oil is best for this recipe?
Use neutral oils like sunflower or groundnut oil for cooking this dish.
How do I prevent sabudana from sticking together?
Ensure sabudana is soaked properly and avoid overcooking. Stir gently while cooking to prevent clumping.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
