Sabudana Kichdi Recipe is a classic dish that originated from the Indian subcontinent. It is mainly made of soaked sabudhna,( i.e) tapioca pearls, mixed up with boiled potatoes and sprinkled with peanut powder.
To Make sabudana kichdi, Take a cup of sabudana in a bowl and wash them twice or thrice till the starch gets washed away fully.
Pour water into the bowl until the sabudana gets completely immersed. Let the water level be exactly just above the sabudana balls.
Close the bowl with a lid and let it soak for eight to ten hours approximately.
Wash and clean the vegetables.
Slit the green chillies and peel off the potatoes.
Chop them into small cubes and put them in a bowl of water.
Similarly, finely chop the curry leaves and coriander leaves.
Place a pan in the stove and keep it in medium flame.
Add ΒΌ cup of peanuts into the pan and just dry roast them for a few minutes.
After a while when then peanuts get roasted, switch off the stove and let it cool.
When it cools down, add the peanuts into a blender and blend them into a coarse powder and just keep it aside.
Open the lid from the bowl where you have soaked the sabudana and using your fingers just crumble them for a minute or two, in order to loosen the sabudana.
Now you get pearly white sabudana scrambles which are completely nonsticky.
Add half a teaspoon of sugar and mix well.
Keep it aside.
Place a pan in the stove and keep it in medium flame.
When it gets heated, add three tablespoons of groundnut oil in it.
After a while, add two teaspoons of cumin seeds to it and let them splutter.
After that, add the slit green chillies followed by a few curry leaves. Let them sizzle.
Now add the diced potatoes to it with a little salt.
Stir well and close the pan with a lid.
After a minute or two, just open the lid and stir the softened potato pieces.
At this stage, add the crumbled sabudana slowly into the pan.
Add it in portions, so that it gets mixed up well before adding the next.
When you finish adding, sprinkle the required salt and mix properly.
Let the flame continue to be in medium mode.
After two minutes, start adding the peanut powder little by little.
When the sabudana starts cooking, it will become sticky slowly.
When you add the peanut powder at that time, it will help in keeping the sabudana non sticky.
Keep adding the peanut powder on one hand, while stirring gently on the other hand.
When you finish adding the peanut powder, simmer the flame and let it cook for a few more minutes (2-3 minutes approximately).
The sabudana will now become totally transparent and spongy, absorbing the peanut powder totally.
The sabudana kichadi is almost ready at this juncture.
Finally, squeeze a lemon over it and give a final mix.
Garnish it with some coriander leaves and serve it hot with a cup of masala chai.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.