Hariyali Sabudana Khichdi
Hariyali Sabudana Khichdi is one of the popular dishes from the Indian state of Maharashtra. ‘Sabudana’ stands for ‘Tapioca Pearls’ and ‘Khichdi’ means ‘all mixed up dish’ and ‘Hariyali’ means ‘green’. It is prepared using a ground paste of coriander and chillies and is a delicious twist to the regular sabudana khichdi.
All the Indian fasts seem incomplete without sabudana. In India, sabudana is extremely popular during Navratri (fasting season twice a year). However, once you make sabudana khichdi dish you would know that you do not really need an occasion to make and devour it especially as it has many health benefits. It is rich in energy, gluten-free and also helps to prevent digestion issues, relieves gas, bloating and constipation. It contains a good amount of dietary fibre that also helps to rebalance the healthy gut bacteria.
Sabudana Khichdi is my favourite and essentially a comfort food as well. I like this twist of simple sabudana khichdi as it is appealing to look at, soothing to taste, and irresistibly delicious.
If you are searching for an easy and perfectly non-sticky Sabudana Khichdi recipe, then this recipe is for you.
1 cup medium sago/tapioca pearls (sabudana)
½ cup peanuts
2 tablespoons ghee
1 teaspoon cumin seeds
5-6 curry leaves
½ cup diced boiled potatoes
1 teaspoon salt
1 teaspoon black pepper
2 finely chopped green chillies
Juice of 1 lime
1 tablespoon coriander leaves
1 cup coriander leaves
2 green chilies
1 inch ginger piece
Rinse the sabudana under water until water turns clear. Transfer the rinsed sabudana to a large bowl and add 1 cup water and soak it overnight or for at least 4-6 hours.
After soaking (4-6 hours/overnight) sabudana would have soaked up all the water. But you can still drain it using a colander just to get rid of any excess water. Set it aside.
Roast ¼ cup peanuts on low heat for 3-4 minutes or until they turn golden brown. Turn off the heat and deskin the peanuts.
Grind them to a coarse powder.
Grind the coriander, green chilies and ginger into a fine paste.
Heat ghee in a pan and add the diced potatoes and ¼ cup whole peanuts. Roast them on low heat until golden in colour.
Next add the curry leaves, cumin seeds and green chilies and sauté for couple of minutes.
Add the peanut powder, soaked sabudana and green paste and mix gently. Finely add the salt, black pepper and lemon juice and cook for couple of minutes, Garnish with coriander leaves and serve hot.