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# Hariyali Sabudana Khichdi Recipe
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| ---------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Soaking Time** | 6 hr |
| **Serves** | 2 servings |
## Ingredients
### for soaking:
* 1 cup sabudana / sago
* ¾ cup water
### for masala paste:
* handful coriander
* 1 inch ginger
* 1 chilli
### other ingredients:
* ¼ cup peanuts
* 1 tsp sugar
* 1 tsp salt
### 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)*
## Instructions
### 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.
### 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.
## 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.
## 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**.
## Video
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/hariyali-sabudana-khichdi-recipe-green/](https://hebbarskitchen.com/hariyali-sabudana-khichdi-recipe-green/)
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.
## 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**.
## Video
## 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.