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Mint Sabudana Khichdi  recipe

Mint Sabudana Khichdi

by Leena Kohli (@leenakohli)
Prep Time
15min
Cook Time
15min
Total Time
30min
IndianBreakfastAppetiserSnackVegetarianVeganGluten-Free

Mint Sabudana Khichdi, a recipe free from onion and garlic!

It is not only a delightful dish, but it’s also a convenient and tasty option suitable for fasting, breakfast, or kids’ lunch boxes. 

This dish features sago pearls (sabudana), boiled potatoes, a vibrant green paste made with coriander and mint leaves, roasted...

Ingredients

4 Servings
  • 1cup
    Sabudana (Sago/Tapioca Pearls)
  • 1cup
    Water
  • 1tsp
    Sugar
  • 1/2tbsp
    Sendha Salt (divided)
  • 3tbsp
    Roasted Peanut Powder

For Green Paste

  • 2cup
    Coriander Leaves
  • 1cup
    Mint Leaves
  • 3
    Green Chilies
  • 1tbsp
    chopped Ginger
  • 2tbsp
    Lemon juice
  • 2tbsp
    Water

For Khichdi

  • 2tbsp
    Oil/Ghee
  • 1tsp
    Cumin Seeds
  • 1/2cup
    Raw Peanuts
  • 2
    Medium-sized Potatoes (boiled/peeled & cubed)
  • 1tsp
    Chilli flakes

How to make Mint Sabudana Khichdi

  1. Thoroughly rinse the sabudana in running water, then soak them in water for at least an hour or overnight to reduce cooking time. Drain any excess water.

    Step 1.1: Thoroughly rinse the sabudana in running water, then soak them in water for at least an hour or overnight to reduce cooking time
  2. Place the sabudana in a bowl, add sugar, ½ tsp salt and peanut powder. Mix well and set aside.

    Step 1.1: Place the sabudana in a bowl, add sugar, ½ tsp salt and peanut powder

For Green Paste

  1. Combine all the Green Paste ingredients in a blender to form a paste. Set it aside.

    Step 2.1: Combine all the Green Paste ingredients in a blender to form a paste

For Khichdi

  1. Heat ghee in a large, heavy-bottomed deep pan over low-medium heat.

  2. Add cumin seeds and peanuts and roast them until they become crunchy (avoid burning).

  3. Add the boiled potato cubes and cook until the edges turn golden.

    Step 3.1: Add the boiled potato cubes and cook until the edges turn golden
  4. Stir in the coriander and mint paste and saute for a minute.

    Step 3.1: Stir in the coriander and mint paste and saute for a minute
  5. Add the soaked sabudana and sendha salt, and gently mix to coat them well.

    Step 3.1: Add the soaked sabudana and sendha salt, and gently mix to coat them well
  6. Reduce the heat, cover the pan, and let it cook for 4-5 minutes, stirring occasionally to prevent sticking to the bottom.

  7. Continue cooking the Sabudana until they become transparent. Stir occasionally. Turn off the heat.

    Step 3.1: Continue cooking the Sabudana until they become transparent
  8. Garnish with chopped coriander leaves, serve hot and enjoy.

Tips & Tricks

  1. Rinsing the sabudana pearls is an important step to eliminate excess starch. If not rinsed well, the pearls can clump together.

  2. You can use raw potatoes instead of pre-boiled ones.

  3. You can use only coriander leaves for green masala.

  4. Adjust the spices to your taste.

  5. This recipe yields 3-4 servings, depending on the portion size.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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