Sabudana khichdi is an Indian dish made from soaked sabudana (tapioca pearls) for Fast/Vrat. It is typically prepared in parts of Western India such as Rajasthan, Maharashtra, Karnataka, Madhya Pradesh & Gujarat.
In major towns like Ahmedabad, Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a “fast” or “upwas” during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as “Sabudana Usal” in the Vidarbha region of Maharashtra.
How to make Sabudana Khichdi
- Soaked Sabudana – 2 bowl
- Green Chilli – 2
- Few Coriander leaves
- Peanut powder – 4 tbsp
- Boiled Potato – 1
- Oil- 2 tbsp
- Cumin seeds- 1 tsp
- Fennel seeds- 1 tsp
- Sugar- 1 tbsp
- Salt- according to taste
- Curry leaves- 4-5
- Soak sabudana for 2-3 hours.
- Take a pan and add oil.
- Add cumin seeds and fennel seeds and roast them.
- Add curry leaves.
- Add chopped green chilies and fry them.
- Add peanut powder and cook it.
- Add boiled and chopped potato, mix it well.
- Now add soaked sabudana, salt, sugar and mix it well.
- Now cover it and cook for 4-5 minutes.
- Mix it well, switch off the flame and leave it covered for 1-2 minutes.
- Now add chopped coriander leaves.
- Tasty sabudana khichdi is ready to serve, you can enjoy with curd or splash lemon.
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