A very few days are left to begin with the Navratri festival 2015 as it will be started from 13 October 2015. And this is sure that, many of you will keep fast for complete 9 days, but some may choose fast only on the first and last day of the fasting period. Now, there are several palatable “vrat” dishes that are prepared during this festive time. We are bringing a recipe of one delicacies out of them, which is very much popular and generally eaten at each household. Yes, here we are discussing the recipe of the Sabudana Khichdi that provides amazing flavour to your taste buds.

There are a number of methods to cook this delightful dish, which totally depends on your choice what method you are using for it. It’s very light in texture and you can also prepare during the breakfast that will work in both aspect. A big smile? will definitely come on the face of your kids? and they wish to eat again and again. So, start collecting the ingredients, which will be used in it and go with the recipe mentioned below.⬇️

Read the following instructions to prepare perfect non-sticky Sabudana Khichdi

Serves: 4 servings

Required Ingredients

• ¾ small sized Tapioca (sabudana)
• ½ tsp of Cumin Seeds (jeera)
• 2 Green Chillies (seeded and finely chopped)
• 5-7 Curry Leaves
• ¼ tsp of Garam Masala Powder
• 2 medium sized Potatoes (boiled, peeled and chopped)
• 1/3 cup of roasted Peanuts (finely crushed)
• 3 tbsp of dry Coconut (crushed)
• ¼ tsp of Turmeric Powder
• 2 tsp of Fresh Lemon Juice
• 2 tsp of Sugar
• Salt according to taste
• 2 tbsp of Cooking Oil
• 2 tbsp of Fresh Coriander Leaves (finely chopped)
• ½ cup of Water

Procedure

• Take a water in the bowl and immerse the Sabudana in it for 2 hours.

• After 2 hours, you will observe that its size has increased to almost double. Wash it properly in the colander.

• Drain out the excess of water and let it stand for sometime. If you do not let, then they may turn sticky while cooking.

• Now, heat the oil in a wok (kadai) over the medium flame.

• Add cumin seeds in heated oil and when they start to crackle, add green chilli and curry leaves. Fry quickly for 10 seconds.

• Add dry Sabudana and mix uniformly. Cook for 2-3 minutes while stirring continuously.

• Add turmeric powder and salt, stir well.

• Keep the cooking continuous for 7-8 minutes over the medium flame, till the Sabudana becomes transparent.

• Now, add boiled potatoes, finely crushed peanuts, coconut, lemon juice, sugar and garam masala powder.

• Mix properly by using a ladle and again cook for 3 minutes.

• Switch off the flame. Transfer the Sabudana Khichdi into a plate and garnish it with finely chopped coriander leaves.