Sabudana khichadi (without tomatoes) Recipe

Cooking Directions

• STEP 1.Soak the sabudana pearls in water for a few hours until they become soft and translucent.
• STEP 2.Drain the water and let the sabudana pearls sit for a while to remove excess moisture.
• STEP 3.Heat oil in a pan and add cumin seeds, chopped green chilies, and curry leaves. Saute for a minute.
• STEP 4.Add boiled and diced potatoes, roasted peanuts, and soaked sabudana pearls. Mix well.
• STEP 5.Season with salt, sugar, and lemon juice. Cook for a few minutes until the flavors are well combined.
• STEP 6.Garnish with chopped coriander leaves and serve hot with yogurt or chutney.

Cooking Tips

• Make sure to soak the sabudana pearls for the right amount of time to achieve the desired texture.
• Do not overcook the sabudana pearls as they can become mushy.
• You can add grated coconut or roasted cashews for extra flavor and texture.

Storage and Serving

• Sabudana Khichadi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichadi in a pan or microwave before serving.