Sabudana Khichdi Recipe

Ingredients

• Tapioca

  Pearl, dry

  1 ½ cup or 228g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Peanuts

  All types, raw

  ½ cup or 73g

• Butter

  Unsalted

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Green Chillies

  Fresh, Raw - Tesco

  3 chilli or 51g

• Curry Patta

  Curry patta is also known as curry leaf. It is a tropical and sub-tropical tree in the family Rutaceae native to Asia1. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed. The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm ( 3⁄4 – 11⁄2 in) long and 1–2 cm ( 1⁄2 – 3⁄4 in) broad. The fresh

  12 servings or 24g

• Boiled potatoes

  Cooked without skin, flesh, without salt

  2 medium or 334g

• Lime juice

  Raw

  ½ lime yields or 22g

• Nestle Curd (In India)

  Nestle Curd - Nestle

  ¼ bowl or 25g

• Salt

  Table

  45 dash or 18g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Add the sabudana in a sieve & wash them using water, then transfer the washed sabudana in a large bowl & add equal amount of water, cover & let them soak for 4-5 hours until all the water has been soaked up.
2. Add the peanuts into a mortar or a chopper & grind it coarsely, you don’t have to make a powder.
3. Set a kadhai over high flame & once it gets hot, add ghee & once the ghee gets hot, add cumin seeds, green chilli, curry leaves & potatoes, stir & cook for 1-2 minutes.
4. Further add the crushed peanuts along with soaked sabudana, salt, sugar & lemon juice, stir well & then lower the flame, cover the kadhai with a lid & let it cook for 3-4 minutes, or until the sabudana turns translucent.
5. Lastly, sprinkle some fresh coriander & stir. .
6. Your sabudana khichdi is ready. serve with some curd