Recipe:
Cuisine: Indian
Category: Snacks (Fast/Vrat)
Preparation Time: 10 minutes
Cook Time: 15 minutes
Soaking Time: 6-7 hours or overnight
Serving Size: 2-3 persons
Author: Bhumika Joshi
Ingredients:
- 1 1/4 cups sabudana/tapioca pearls/sago
- 3 tbsp roasted peanut powder(pan roasted peanuts blended on pulse mode)
- 2 tbsp oil
- 1 green chili chopped
- 1 large boiled potato chopped
- 4-5 curry leaves
- 3/4 tsp cumin seeds
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp lemon juice
- 1 tsp sugar
- Sendha namak (rock salt eaten in fast/vrat) as per taste
- 2 tbsp fresh coriander leaves chopped
Method:
- Wash and soak the sabudana for at-least 6-7 hours or overnight. The water level should just be around 1 inch above the sabudana.
- Once soaked take a sabudana pearl between your fingers and try to smash it.It should be tender and easily mashed.
- Now, add roasted peanut powder, lemon juice, sugar and salt to the soaked sabudana and keep it aside.
- Heat 2 tbsp oil in a wok/kadhai and add cumin seeds to it.
- Let them splutter and add chopped green chili and curry leaves.
- Saute for half a minute and add cubed potatoes.Add little salt and kashmiri red chili powder and saute the potatoes for a minute.
- Add the sabudana to the potatoes and mix everything well.
- Cover the pan for 3-4 minutes on low flame.
- Garnish with chopped fresh coriander leaves and pomegranate seeds.
- Your non sticky vrat sabudana khichdi is ready to be served. It tastes good with yogurt or coriander mint chutney.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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