Hariyali Sabudana Khichdi Recipe

Time and servings

Prep time	10 min
Cook time	15 min
Soaking Time	6 hr
Serves	2 servings

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Ingredients

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for soaking:

• 1 cup sabudana / sago
• ¾ cup water

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for masala paste:

• handful coriander
• 1 inch ginger
• 1 chilli

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other ingredients:

• ¼ cup peanuts
• 1 tsp sugar
• 1 tsp salt

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for tempering

• ½ tbsp ghee / clarified butter
• 2 tbsp peanuts
• 1 tsp cumin / jeera
• few curry leaves
• ½ potato / aloo (boiled & cubed)
• 2 tsp lemon juice
• 2 tbsp coriander (finely chopped)

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Instructions

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soaking sabudana:

1. firstly, take 1 cup sabudana in a large bowl.
2. add enough water, rub and rinse for 3 times or until water run clean.
3. further, add ¾ cup water and soak for 6 hours.
4. do not add any extra water as it is enough for soaking without turning sabudana mushy.
5. in a pan dry roast ¼ cup peanuts on low flame.
6. roast until peanuts separate skin.
7. peel off the skin and blend to a coarse powder.
8. add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar.
9. combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
10. in a small blender take handful coriander, 1 inch ginger and 1 chilli.
11. blend to a coarse paste without adding any water. keep aside.

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hariyali sabudana khichdi:

1. firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
2. now add 1 tsp cumin, few curry leaves and splutter tempering.
3. add ½ potato and roast for a minute.
4. also, add the prepared coriander masala paste and saute for a minute.
5. add in soaked sabudana and mix gently combining well.
6. cover and simmer for 5 minutes or until sabudana turns translucent.
7. finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.

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Soaking sabudana

1. firstly, take 1 cup sabudana in a large bowl.
2. add enough water, rub and rinse for 3 times or until water run clean.
3. further, add ¾ cup water and soak for 6 hours.
4. do not add any extra water as it is enough for soaking without turning sabudana mushy.
5. in a pan dry roast ¼ cup peanuts on low flame.
6. roast until peanuts separate skin.
7. peel off the skin and blend to a coarse powder.
8. add peanut powder over soaked sabudana along with 1 tsp salt and 1 tsp sugar.
9. combine well making sure everything is well combined. peanut powder helps to absorb excess moisture from sabudana. keep aside.
10. in a small blender take handful coriander, 1 inch ginger and 1 chilli.

11. blend to a coarse paste without adding any water. keep aside.

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Hariyali sabudana khichdi

1. firstly, in a large kadai heat ½ tbsp ghee and roast 2 tbsp peanuts until it turns crunchy.
2. now add 1 tsp cumin, few curry leaves and splutter tempering.
3. add ½ potato and roast for a minute.
4. also, add the prepared coriander masala paste and saute for a minute.
5. add in soaked sabudana and mix gently combining well.
6. cover and simmer for 5 minutes or until sabudana turns translucent.
7. finally, add 2 tsp lemon juice, 2 tbsp coriander and enjoy hariyali sabudana khihdi.

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Video

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Notes

• firstly, do not add excess water while soaking as it turns sabudana mushy.
• also, the soaking time of sabudana varies on the quality of sabudana.
• additionally, you can also add mint along with coriander while preparing masala paste.
• finally, overcooking sabudana makes hariyali sabudana khichdi sticky and mushy.