Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, the perfect sabudana khichadi. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
The Perfect Sabudana Khichadi is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. The Perfect Sabudana Khichadi is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have the perfect sabudana khichadi using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make The Perfect Sabudana Khichadi:
- Prepare 2 cups sago / sabudana
- Take 3/4 cups peanuts
- Make ready 1 tsp cumin seeds
- Get 3-4 green chillies
- Take 2 boiled potatoes
- Make ready 2 tbsp freshly grated coconut
- Prepare as needed sprigs of fresh coriander
- Make ready 1 pinch asafoetida / hing (optional)
- Get 2-3 pinches sugar
- Prepare to taste salt
- Take 1.5 tbsp ghee
- Prepare 1 lemon
Instructions to make The Perfect Sabudana Khichadi:
- Wash the sabudana under running water in a colander / big sieve, briskly running your hands through it while washing it. Now leave overnight or atleast for 4-5 hours to soak, with just sufficient water to wet the sabudana. The sabudana SHOULD NOT be floating under the water unlike how it does when soaking rajma, chole, kale chane etc. Cover and set aside.
- Check after the soaking time period. The sabudana should be soft…not soggy and should crumble easily when pressed between your finger and your thumb. If still very hard then sprinkle a few more drops of water / 1-2 tsp buttermilk and keep covered for 30 mins more.
- Reserve a few peanuts and set aside for the tadka. Take the rest of the peanuts and dry roast them in a non-stick pan. Once cool, remove the skin and coarsely powder them in a blender. You may choose to leave the skin on before grinding them. I feel this not only enhances the flavour and the nutritional value of the dish but also gives it a rich colour.
- Heat ghee in a kadhai, add the cumin seeds, chopped green chillies, a handul of the reserved peanuts, the asafoetida and allow these to crackle.
- Add the diced, boiled potatoes. Mix well for 2 mins.
- Add the sabudana which has been pre-mixed with some sugar to taste, salt and the ready peanut powder. Mix well.
- Sprinkle a few drops of water on the sabudana, cover and cook on low heat for 3 mins.
- Now mix again, if you feel it's too dry then sprinkle some more water. Cook till it gets a uniform, rich-brown hue and turns soft. The entire process should take about 6-7 mins. Take care to stir atleast twice in the middle.
- Serve topped with lemon juice, freshly grated coconut and chopped fresh coriander leaves. I like to have it with chilled curd and fiery dry red garlic/ lasun chutney on the side.
So that is going to wrap this up for this special food the perfect sabudana khichadi recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
